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Ingredients:
Cinnamon 1 stick
Cloves 5
Black cardamom 3
Green cardamom 3
Nutmeg 1 crushed
Birinji flower 1
Marati mokku 1
Green chilies 6 sliced
Onion 1 sliced
Toamtoes 2 chopped
Mint 1 fistfulSalt
Turmeric 1/2 spoon
Chili powder 1-2 spoons
Mutton/Goats meat 1/2 kilo
short grain rice 4 cups
Ghee 1 cup
Fried curry leaves to garnish.
Spices to be toasted and powdered:
Fennel seeds 2 spoons
Coriander seeds 2 spoons
Peppercorns 2 spoons
Cumin seeds 2 spoons
Dry red chilies 4-6
Poppy seeds 2 spoons
Dry coconut 6 spoons.
To be fried in oil and then wet-ground:
Onion 1 small
Ginger 2" grated
Garlic 6 cloves
Tomato 1
Green chili 1
Curry leaves few
Cilantro leaves few.
Method Of Spicy Mutton Biryani:
Marinate meat with enough salt, powdered spices, wet-ground spices and lemon juice. Maybe for 4 hours.
In a wide vessel, bring ghee...throw in dry spices, followed by chilies and onion. Wait till they get golden color.
Then stir-in mint and tomatoes...cover and cook. Once they turn pulpy, add the marinated meat. Do not cover, cook over medium heat.Once the meat turns to opaque...and oil shows up on the top. Add turmeric and chili powders. Add enough water and cook till tender.Stir-in rice, cover and cook over least possible heat.
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