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Biryani will make our mouth watered evenby its name and its flavour
Published On: 17 Dec 2015
take a bowl or pan that can cook rice, pour ghee when the pan gets hot
pour the spices
sauté it for 2 minute and add onion and a little of the grinded mixture (ginger garlic and green chilly). mean while wash the rice and drain excess water.
sauté it well and add rice
stir it well and when the water from the rice gets evaporates we can hear a sound of rice getting fried, then add boiled water to it ,pour salt and lemon juice
after 5 to 10 minutes check our rice
off the flame when its cooked ,our rice part is ready .
take a pressure cooker and put oil and spices to it ,stir well and add onion to it
grind ginger, garlic and green chilly
add the grinded mixture and tomato to it
add 2 tsp of turmeric powder and stir well
then add the mutton
stir well. close the cooker and wait for 4 whistles .
open the cooker and add the pudina leaves .
stir well and add the coriander leaves. our masala part is ready .
then heat another pan and fry onion, cashew nuts and dry grapes
then heat a kadai or pan pour ghee to it.
when it melts pour masala then rice then again masala and in between pour the fried cashews and onion.
it should be in low flame
at last add rice and the fried cashew ,onion and grapes.
close the pan very tightly and wait for 20 minutes . then our biryani is ready and serve hot
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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