BRIYANI

CHICKEN BRIYANI[OR MUTTON BRIYANI}‐2:
Ingredients:
Briyani rice‐6 cups
Mutton or chicken pieces‐1½ kg
Big onions‐5[sliced]
Tomatoes‐4[chopped]
Ginger paste‐1tbsp
Garlic paste‐1tbsp
Cashewnuts‐¼ cup
Green chillies‐12
Curd‐¼ cup
Mint leaves‐ 2 handfuls
Coriander leaves‐ 1 handful
Juice of 2 small limes
Grind to a powder:
1sp cumin seeds, white pepper‐1sp, 1sp poppy seeds,
chilli powder‐1sp, 1sp cinnamon pieces, 1sp cardamom, cloves‐15,
Enough oil and salt
Ghee‐1cup
METHOD:
Wash and soak the rice in water.
Heat the ghee in a vessel and add the onions and fry well.
Then add the green chillies and the pastes.
Fry well until the oil floats on the top and then add the tomatoes.
Cook the tomatoes until they are crushed well and the oil comes on the
surface.
Add the curd, chilli powder, the greens and the mutton pieces with
enough salt. Cook over medium fire until the gravy is thickened and the
mutton is well cooked. Now add the masala powder and cook for a few
minutes.
Grind the cashew nuts in a little milk and add that to the masala.
Add the lemon juice, mix well and put off the fire.
In a separate vessel prepare the rice with enough salt until all the water is
absorbed and the rice is ¾th cooked.
Mix the masala with the rice, add some chopped coriander leaves and
mint leaves. Cook the briyani in the ‘dhum’.
PRAWN BRIYANI:
Ingredients:
Prawns‐500 gms
Chilli powder‐1sp
Turmeric powder‐2sp
Ghee‐2tbsp+½ cup
Coconut‐1
Fennel seeds‐1sp
Cinnamon‐1sp
Cloves‐5
Cardamoms‐5
Star anise‐1
Briyani rice‐500gms
Onions‐5[finely sliced]
Slit green chillies‐10
Garlic paste‐2sp
Ginger paste‐2sp
Chopped tomatoes‐2 cups
Small limes‐2
Coriander leaves‐a handful
Mint leaves‐ a handful
Salt to taste
Method:
Clean well the prawns and marinate them with enough salt, chilli powder,
and 1sp turmeric powder for half an hour.
Then fry them in 2tbsp of ghee over medium fire for 5 minutes and then
take them out of fire.
Extract thick milk from the coconut.
Powder the aniseeds, cinnamon, cloves, cardamoms, and star anise.
Soak the briyani rice in water for half an hour.
Heat the vessel and pour ½cup ghee.
Add the powder and fry for a few minutes.
Add the sliced onions, green chillies, garlic paste and ginger paste and fry
well.
Add the chopped tomatoes with 1sp turmeric powder and cook until the
tomatoes are well mashed and the oil floats on the top.
Now add the coconut milk, the mint leaves, coriander leaves and the rice
with enough salt.
When the rice is almost cooked and all the water is absorbed, add the
prawns, juice of 2 small limes and mix well.
Put off the fire and then cook in the ‘dhum’.
NB: Rice and the coconut milk should be in the ratio of 1: 1 ¾