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Jaipur Biryani by Shireen Anwar
Published 2 years ago in International Cuisine, Shireen Anwar
- 45
mins - Preparation
- 45
- 30
mins - Cooking
- 30
- 2-3
person - Servings
- 2-3
- Mutton 750 gm
- Brown onion 1 cup
- Ginger garlic paste 2 tbsp
- Chili powder 1 tbsp
- Salt 1 tbsp
- Oil ¾ cup
- White cardamom 4
- Whole spices mixed 1 tbsp
- Yogurt 1 cup
- Kewra water 1 tbsp
- Yellow color pinch
- Saffron ¼ tsp
- Rice 600 gm boiled with 2 tbsp salt
- Mace ¼ tsp grinded
- Nutmeg ¼ tsp grinded
- White cardamom ¼ tsp grinded
- Almonds 12 grinded
- Heat oil add ginger garlic paste, salt, red chili, whole spices, mutton, brown onion, cook till mutton gets tender, now add yogurt with grinded almonds, mace, nutmeg, white cardamom powder, cook until done, put boil rice on top of mutton mixture, add Kewra and yellow color, mixed with saffron, cover and leave it on dum for 15 to 20 minutes.
Tagged with : Jaipur Biryani Masala Mornings Shireen Anwar
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