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Tuesday, July 31, 2012

Mutton Kachi Biryani

Ingredients:

• 1 kg Basmati or Kalijira Rice • 1 kg Mutton (cut into cubes) • 100 g Oil • 400 g Onions • 200 m Yogurt • 1 tsp Garam Masala Powder • 1½ tbsp Ginger-Garlic Paste • 1 tsp Red Chili Powder • Salt (to taste) • Few Coriander & Mint Leaves (chopped) • 200 g Tomatoes (chopped) • 2 tsp Whole Garam Masala • 2 Lemons • Butter (for greasing)

How to make Kachi Biryani:

Combine garam masala powder, red chili powder, ginger-garlic paste, yogurt, mint, coriander leaves, and whole garam masala together. Grind into a fine paste.
Marinate mutton with this mixture and set aside for 4 hours.
Rinse rice and soak for 30 minutes.
Heat oil and fry onions until brown.
Add tomatoes and stir fry for few minutes.
Place the onions and tomatoes over the mutton.
Add juice of one lemon.
Boil rice for 2-3 minutes and drain excess water.
Butter a pot and place in the marinated mutton.
Add the remaining oil from browned onions over the mutton.
Spread the rice over it. Cover tightly with a foil.
Place it on high flame for 5 minutes and reduce the heat. Cook for 20 minutes.
Remove from heat and let covered for another 15 minutes.
Serve hot with  chutney.

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