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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Sunday, August 14, 2011

Mutton or Chicken or Egg or Prawn Biriyani - Free Style



Ingredients:


Bay Leaf)- 3
Cinamon - 1
Cardamom - 2
Onion - 1
Tomato - 1
Mint - 1 bunch
Coriander/Cilantro - 1/2 bunch
Garam Masala - 1 tsp
Rice 4 Cups

Marinate:

Mutton/Chicken - 1 kg or Prawns - 2 cups or Eggs - 6 (no marinade required for eggs)
Yogurt - 4 tsp
Salt to taste
Turmeric Powder 1/2 tsp
Chilli Powder - 1 tsp
Pepper Powder - 3/4 tsp
Lemon Juice - 4 tsp
Ginger Garlic Paste - 1 tsp

Paste:

Cashew Nuts Plain - 20
Jeera - 1/2 tsp
Fennel Seeds  - 1 tsp
Garlic - 8
Chilli Green small - 2



Method:

Mix the ingredients given for marination and keep aside for 1 hour. Meanwhile Cook rice and keep aside. For 4 cups of rice added 5 cups of water as the gravy also has water. Grind the ingredients given in paste to make a smooth paste adding little bit of water. Heat ghee in a sauce pan and fry the rest of the ingredients in specified order. Now add the marinated meat, ground paste and 1 cup of water. Cover and cook till meat becomes tender.(chicken and prawn cook real fast) but for mutton use pressure cooker. Switch off after a Whistle. Then add rice to the meat mixture.


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