அஹனி (வெள்ளை) பிரியாணி

AKHANI BIRIYANI
(White Mutton Gravy Briyani)

INGREDIENTS
Basmathi Rice – ¼ Kg.
Mutton – ½ Kg.
Coriander Leaves – 100 Gms.
Mint Leaves – 100 gms.
Rumbai Leaves – 1 No.
Green Chilies – 3 No.
Ginger & Garlic Paste – 50 & 50 gms.
Curd – 200 Gms.
Rock Salt – 50 Gms.
Coconut – ½ No.
(Grate & Extract the
milk from the coconut)
Poppy seed Paste – 25 Gms.
Cashew nut – 50 Gms.
Almonds – 25 Gms.
Pista – 25 Gms.
Pure Ghee – 250 Gms.
Onions (Quartered & Sliced) 500 Gms.
Whole Garam masala – 10 Gms.
Lime juice – 1 No.
Raisins – 10 Gms.
Curry Leaves – Few.
METHOD :
1. Soak and make fine paste the nuts and puppy seed.
2. Take a small basin, mix the whole garam masala, curd, ginger and garlic paste, rumbai leaves for tempering.
3. Take another basin mix the chopped coriander leaves and mint leaves. Splitted Green chilies, curry leaves, rock salt and quartered cut onions.
4. Soak ½ an hour and drain the basmati rice. Wash the mutton.
5. Heat the Ghee in a vessel, add the sliced onions. Add the tempering mixture. Saute till the raw smell goes off without burn.
6. Add the mutton and then top of the mutton, put the coriander leaves mixture. Cook it for one hour till the mutton well done check and stir in regular intervals.
7. After one hour, add the nuts paste and poppy seed paste. Cook till the oil ooze off. Remove the floating oil.
8. ¾ cook the rice separately. Arrange the rice and muttony gravy mixture layer by layer.
9. On top of the Biriyani, put the fried nuts & raisins.
10. Sprinkle the removed ghee & coconut milk. Finished dum method for 20 minutes.
11. Serve hot with onion raitha & Tomato Jam.