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Bahrain Biryani Popular

Category : Lamb

Author : kumar

Date : 3/20/2008

Rating: Rating 4.0 ( 4.0 ) by 10 users

1 kg Rice
1.5 kg Mutton
1 tea cup Ghee
6 Cardamom
6 Cinnamon
6 Cloves
1/2 kg onions, cutinto long thin pieces
6 green chillies
1 tomato, cut into 4 pieces
1 cup curd
1 bunch coriander leaves, chopped
1 cup coconut milk
2 tbsp ginger-garlic paste
2 tsp chilli powder
1.5 tsp coriander powder
1 pinch turmeric
1/2 bunch mint leaves
Salt as required
1. Wash the mutton. Add 1/2 tbsp ginger-garlic paste and little bit of water and salt to it and pressure cook for 5 whistles.

2. Take 2 litres of water in a vessel and put it on the stove. When water boils well put the rice in the vessel and cook. When the rice is boiled 80% remove the water.

2. Heat ghee and oil in a vessel, add cardamom, cloves and cinnamon and fry it. Add green chillies and onion pieces. When they turn brown add ginger garlic paste and fry for 5 minutes.

3. Add the boiled mutton and salt and let it cook for 15 minutes.

4. Add turmeric, chilli powder and coriander powder. Mix thouroughly.

5. When the mutton is boiled 75% , filter the oil into seperate vessel.

6. Add tomato pieces and curd to the mutton gravy and cook for 3-4 minutes. Add the coconut milk. Stir it.

7. Add the coriander leaves and mint leaves and wait for 3 minutes.

8. Put the cooked rice into the gravy.

9. Make some vent holes on the rice with the spoon. Pour the oil you removed in step5 into the vent holes.

10. Cover the entire biryani vessel with a wet cloth. Again cover the vessel with a lid.

11. Reduce the heat level to sim. Add weight ovet the lid. This is called thum

Let the biryani be in thum for 15 min.

Serve with raitha.

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