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CHETTINAD MUTTON BRIYANI
Lamb (Mutton) 1 lb
Basmati rice 1 cup
Onion 2 (large)
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Cinnamon 1 inch stick
Cloves 3
Fennel seeds 1 tsp
Cardamom 4
Tomato 1 (chopped)
Green chili 8
Mint leaves 1/2 bunch (chopped)
Coconut grated 1 tbsp
Curd 1 tbsp
Turmeric powder 1 tsp
Coriander powder 1 tbsp
Chili powder 1/2 tbsp
Ghee (melted butter) 3 tbsp
Salt
Soak The Basmati Rice in water for half an hour before cooking.
Wash and drain the rice.
Wash and clean the mutton and cut into medium pieces.
Grind ginger, garlic, green chili, coconut, coriander powder, chili powder into smooth paste with adding 1/2 cup water.
Heat the pan and add mutton pieces, ground paste, water and salt.
Cook the mutton until it becomes soft.
Heat the another pan with ghee, add finely chopped onion, fry until it becomes golden color, add tomato, mint leaves, salt and curd, fry until the aroma comes out.
Now add washed rice fry for 2 mints. Add the cooked mutton, 1 cup water and cook until the rice is done.
Serve with Raitha.
Lamb (Mutton) 1 lb
Basmati rice 1 cup
Onion 2 (large)
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Cinnamon 1 inch stick
Cloves 3
Fennel seeds 1 tsp
Cardamom 4
Tomato 1 (chopped)
Green chili 8
Mint leaves 1/2 bunch (chopped)
Coconut grated 1 tbsp
Curd 1 tbsp
Turmeric powder 1 tsp
Coriander powder 1 tbsp
Chili powder 1/2 tbsp
Ghee (melted butter) 3 tbsp
Salt
Soak The Basmati Rice in water for half an hour before cooking.
Wash and drain the rice.
Wash and clean the mutton and cut into medium pieces.
Grind ginger, garlic, green chili, coconut, coriander powder, chili powder into smooth paste with adding 1/2 cup water.
Heat the pan and add mutton pieces, ground paste, water and salt.
Cook the mutton until it becomes soft.
Heat the another pan with ghee, add finely chopped onion, fry until it becomes golden color, add tomato, mint leaves, salt and curd, fry until the aroma comes out.
Now add washed rice fry for 2 mints. Add the cooked mutton, 1 cup water and cook until the rice is done.
Serve with Raitha.
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