2 Medium Size Onions
6-8 Green Chilies
Fist full Mint and Coriander leafs
2 Tbsp Ginger Garlic Paste
2-3 Strands Javithiri
5 Black Pepper Corns
2 Inch Sticks Cinnamon
3 Cardamom Pods
2 Tbsp Oil
1 Tbsp Ghee
1/2 Kilo Lamb Meat
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Cup Yogurt
1 Tsp Ginger Garlic Paste
For this recipe we need to use 2 cups seeraga samba rice.
Heat a wok add oil and ghee add the above list of ingredients leaving out the mint and coriander leafs fry till the onion turns transparent then add the mint and coriander and fry all the ingredients.
Allow the fried ingredients to cool before grinding to a smooth paste.
Add the ingredients to a blender and grind to a smooth paste.
Add very little water to grind the masala paste.
Add the above listed ingredients to the meat and marinate for 15 to 20 minutes.
Heat 2 Tsp oil in a pressure cooker add the marinated meat and fry for 10 minutes add 2 to 3 cups water and salt cover place the whistle pressure cook till meat is tender for 5 to 6 whistles.
Once the mutton has cooked separated the stock and meat set aside.
Heat a pressure cooker with 2 tbsp oil and 2 tbsp ghee.
Add 2 cloves 1/2 inch cinnamon 2 cardamom and a bayleaf fry a bit.
Add the masala paste and fry till oil surfaces.
Add the cooked meat to the masala and fry a bit.
Add the rice and fry a bit for 3 to 4 seconds.
Add 1tbsp kasuri methi and fry a bit.
Measure the mutton stock and water. we need to add 3 cups of liquid for 2 cups rice.
Add the liquid to the rice mix well.
Add salt as per taste.
Add 1/2 lime juice mix all the ingredients well.
Bring to a boil and cover place a whistle and cook for 5 minutes.
Allow the pressure to reduce before opening the cooker. once the briyani is done mix well and serve hot in a donne with raita and boiled eggs....enjoy...:)