WE ARE WHAT WE EAT

This blog is specially designed for young, upwardly-mobile families where men and women are highly educated but, somehow have found no time in their busy and active youth to learn household arts. The posts in this blog gives to such bright young people, living at home or abroad, all that they would like to know about Indian food.

This blog is a stepping stone towards the integration of India's fabulously varied cuisine. It also tells briefly about the concepts of food and the role food plays in our social and cultural lives. The personality and ambience of every state are also described as an introduction to the selecetd recipes.

Wednesday, April 9, 2008

How to prepare Mutton Biryani (Kashmiri)

  • Serves: 6
Cooking time: 2 hours
Ingredients:
400gms mutton cubed, 2 cloves, 2 tsps chilli powder
1/4 nutmeg, ground 2 big black cardamoms,
2 tsps garam masala powder, small cardamoms,
2tbsps curds, 1 stick cinnamon, 1/ kg cooked basmati rice,
1 bay leaf, 1/2 tsp saffron mixed with 1 tbsp milk
2tsps shahjeera, 1 cup chopped mint and coriander leaves
2tsps coriander powder, 4 tbsps pure ghee, 1tsp turmeric powder,
Salt to taste

Steps to prepare Mutton Biryani:
  • Heat ghee. Fry cloves, cardamoms, small cardamoms, cinnamon, bay leaf, shahjeera, coriander powder, turmeric powder, chilli powder, ground nutmeg and garam masala. Add curds and stir fry for a minute. Add meat to the masala. Cook meat till well browned and the curds is absorbed by the meat. Add salt to taste and water so that mutton is immersed in the gravy. Cook till done. Reserve.
  • Divide the rice into two portions. Mix saffron with one portion of rice. Add half the meat. Add mint and coriander leaves. Cover with white rice and remaining meat. Close the pot tightly. Cook on a low fire for a few minutes.
  • Turn out upside down in a large serving dish.
  • Serve hot with pickle and green chutney.
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