Featured Recipe
Ingredients:
1 1/2 kg basmati rice
1 1/2 kg mutton
200 gms ginger (ground)
150 gms garlic (ground)
3 tsp garam masala powder (clove, cinnamon, cardamom and shajeera)
500 gms oil
500 gms finely chopped onions
250 gms thick yoghurt
2 lemons
2 sprigs of coriander
1 1/2 tsp turmeric powder
2 tsp salt (salt to taste) |
Mutton Biryani
An Indian favorite and spicy non-veg rice dish
made with ginger, garlic, yogurt and spices |
Method:
Cook mutton with salt, turmeric and ginger-garlic paste
for 15 - 20 minutes in a cooker or in a thick-bottomed vessel.
Heat oil in a wok and fry finely chopped onions until golden
brown. To this add the cooked mutton pieces and fry for 15 minutes. Add the beaten yogurt,
chopped coriander and juice of two lemons.
Take one-and-a-half measures of water for each measure of
rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and
cook until done.
Add the mutton pieces and cook for 10 minutes. Serve hot with
raita (yogurt chutney).
Serves: 6
Preparation time: 45 minutes - 1 hour
|
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Sreelatha |
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Tip of the week
Cooking:
Place some soda bi carbonate open in a small shallow dish in the fridge.
This will disallow odours of one dish mixing into another. Eg. milk and guavas, curd and
bananas.
Health:
When grinding urad dal for dosas, keep aside 2 tsp. for applying to hair.
Keep on for 15 minutes, wash with shampoo as normally. Gives body and lustre to hair.
Cookery term
Saute:
To fry food rapidly in shallow, hot fat, tossing and turning it
until evenly browned. |