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Muslim Biryani Recipe

Muslim Biryani


Ingredients :
  • Pulao rice  4kg
  • Mutton (with bones) 6kg
  • Potatoes  2kg
  • Cinnamon  20gm
  • Cardomom(black variety) 20gm
  • Pepper   20gm
  • Clove   20gm
  • Sweet cumin  50gm
  • Cumin   40gm
  • Dried plums  250gm
  • Saffron   3-5gm
  • Orange colour  10gm
  • Turmeric  50gm
  • Coriander powder 50gm
  • Chilli powder  100gm
  • Hydrogenated fat 1.5-2kg
  • Tomatoes  500gm
  • Curds   2kg
  • Ginger   100gm
  • Green chillies  100gm
  • Limes   6
  • Corainder leaves 1bunch
  • Garlic   1/4 kg
  • Onions   4kg
  • Bay leaf  4gm
  • Salt   to taste.
Method :
  • Boil water(double the amount of rice)with bay leaf, one-third of sweet cumin, pepper, cloves, cinnamon, cardomom,and salt.
  • Add rice when water starts boiling. Boil for 2 minutes. Remove and drain off water into another vessel. Keep water aside.
  • Clean and cut mutton and soak in curds mixed with crushed ginger, green chillies, garlic, coriander leaves, one-third cloves, cinnamon, cardamom, and onions sliced and fried crisp till golden brown and powdered. Add quartered tomatoes.
  • Peel and quarter potatoes. Half-fry in hot fat.
  • Fry in the same fat the remaining garam masala, coriander powder and red chilli powder, one-third of the turmeric and just before removing, the cumin.
  • Pour over mutton and soak for 1hour.
  • In a heavy bottomed pan, put in the mutton and on top the fried potatoes. Over this, place parboiled rice.
  • Add water in which rice was parboiled, pulp of dried plums, lime juice, colouring and remaining turmeric mixed together. Add salt as required. 
  • Seal and cook over a slow fire-preferably coal adn with live coal on top of the lid.(it can also be done in an
  • oven for 1to1.5hrs.)
  • Remove from fire and keep till ready to serve.
  • Break seal. Add saffron mixed with 1tbs.Pure ghee and 1tbs. milk.
  • Mix well and serve hot.
   
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