இடியாப்ப பிரியாணி

IDIYAPPA BIRIYANI
(String hoppers Biriyani)

INGREDIENTS:
String Hoppers : 12 nos.
Mutton : ¾ kg
Ginger & Garlic : 50gms
Green chilies : 8 nos.
Cashew nuts : 25gms.
Raisins : 15gm
Coconut : ½ no.
Almonds : 25gms
Poppy seeds : 15gms.
Ghee : 100gms
FOR AKHANI GRAVY:
Tomato : 100gms
Ramba leaves : 1no.
Curry leaves : few
Cinnamon : small stick
Cardamom : 3 nos.
Cloves : 3 nos.
Curd : 100gms
Shallots : 150gms
Coriander &
mint leaves: few
METHODS:
Ahani Gravy Method:
1. Wash the mutton, Marinate with ginger garlic paste, 75g curd, green chilies, chopped tomato 50g,curry leaves, salt, half amount of onion, keep a side for ½ an hour.
2. Heat the ghee, add the balanced sliced onions& brown it. Add ginger & garlic paste, rambai leaves, curry leaves, cloves, cinnamon, cardamom, balance tomato & curd, saute till golden brown, add the marinated mutton stir it well & close the lid.
3. After 5 minutes, pour enough amount of water. Cook the mutton done.
4. Grind the cashew nuts, almonds, and poppy seed finely; mix the grinded mixture in to the second extracted coconut milk.
5. Add the mixture into the mutton. Stir it continuously without, because it will burn. Simmer the flame, until the oil ooze off. Mixing Method:
6. Cut the each strings into four, sprinkle the first extracted milk. Keep aside for few minutes.
7. Put the layer by layer the strings & mutton gravy & finish it in
dum method.
8. Garnish with fried cashew nuts & raisins.
9. Serve with tomato jam.