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QUICK FIX

Mutton biryani

INGREDIENTS:

Bay leaf: Two gm

Cinnamon, Cardamom, Cloves and Saffron: Three gm each

Oil: 250 ml

Ghee: 50 ml

Basmati rice: One kg

Onion: 600 gm

Tomato: 400 gm

Ginger and garlic: 200 gm

Coriander and Kashmiri chilli powder: Two tbsp each

Garam masala, Jeera, sombu and red chilli powder: One tbsp each

Mutton: One kg

Curd: 100 ml

Mint and Coriander leaves: One pinch each

Salt: To taste

Boil the mutton with salt and one tbsp chilli powder and keep aside. Soak the Basmati rice for one hour.Put oil in the cooking handi. Add cardamom, cinnamon, cloves and sliced onion.

Wait till the colour turns brown.

Chef M.Peer Mohamed Shajahan is working at Hotel Royal Court, Madurai, for the past five years. He has done a course in catering technology.

Then add tomato slices and ginger-garlic paste along with all the powders (Kashmiri chilli, coriander, jeera, sombu) and one pinch each of chopped mint and coriander leaves.

Cook well for at least 15 minutes. Add salt to taste and keep aside. Cook the rice to half-boiled with bay leaf and drain the water.

To this rice mix well the boiled mutton and all the masala. Cover the handi with a tight lid and cook for another 20 minutes on low flame.

At the end put ghee and mix well.

Serve hot with onion raita.

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