மஞ்சள் பிரியாணி

MANJA BIRIYANI
(Yellow Biriyani)

INGREDIENTS
Rice (Basmati) – 1 Kg.
Mutton – 1 Kg.
Coriander Leaves, Mint – 1 Bunch
Onion – ½ Kg.
Large Garlic – 4
Green Chilies – 16
Ginger – 50 Gms.
Tomato – ½ Kg.
Cinnamon – 6 Gms.
Cloves – 5 Gms.
Cardamom – 8 Nos.
Ghee – 250 Gms.
Salt – T.T.
Turmeric Powder – ¾ TSP.
Cashew Nuts – 20 Nos.
Cow’s Milk – 100 Ml.
Tan door Colour – ¼ TSP
Coconut – 1 No.
Lime – 2 Nos.
Curd – 200 Ml.
METHOD
1. Grate the coconut & extract the milk (200 Ml).
2. Grind the cashew nut & saffron using little water. Make a paste, mix in the milk.
3. Grind the Ginger & Garlic Paste, split the green chilies into two, fine slice the onions. Cook the mutton separately.
4. Melt the ghee in the hundi, add the Onions saute well once it comes in brown colour.
5. Add the green chilies, add chopped the coriander leaves & mint leaves after add the cloves, cinnamon, cardamom once
it fry add the mutton pieces, stir for 5 minutes, add the coconut milk, chopped tomatoes, lime juice, salt, turmeric powder, mix well. Once thick add ½ lit hot water.
6. Wash & soap the rice 30 minutes and cook it ¾ done.
7. Mix the rice & masala mixture, on top of cashew nuts & milk mixture sprinkle it & put down.
8. Biriyani Ready.