Thalassery Chicken Biryani

While writing this post I thought about a song, which we used to sing in the childhood.. biryani vekkalalla perunnalu... :) Yeah, that is true, but I was waiting to give you all my special Eid gift, this Thalassery Biryani. This one is easy to prepare, not much worries about the cooking time of rice, but the amount of ghee used is much higher than the other biryani recipes I have posted here. Try out, enjoy with your family and don't forget to leave your valuable opinions... Eid Mubarak!



Ingredients used,
chicken 1/2 kg
onion 4 medium size
tomato 2 medium
garlic cloves 7 big
ginger 1 1/2" piece
green chillies 2
coriander leaves 1/2 cup chopped
mint leaves 2 Tbsp chopped
pepper powder 3 tsp
turmeric powder 1/4 tsp
garam masala powder 2 tsp
curd 3 Tbsp
lemon 1
essence or rose water as desired
salt
ghee

For marinating chicken,
turmeric powder 1/4 tsp
chilli powder 1 tsp
garlic ginger and green chilly paste 2 tsp from the ground paste
garam masala powder 1/4 tsp
salt

For making ghee rice,
basmati or biryani rice 3 cups
onion 1 medium
cinnamon sticks 3 each 1/2 "
cardamoms 3
cloves 3
water 5 cups
salt
ghee

For garnishing,
onion 1
cashews few
raisins few



How I Prepared,
Heat little oil or ghee,roast cashews and raisins and remove from the pan.
Fry the finely chopped onions in the same oil, until golden brown.
Remove and keep aside.

Grind together garlic cloves, ginger and green chillies.
Take the juice of lemon and remove seeds.
Heat 2 Tbsp ghee in a non stick frying pan, shallow fry the chicken.
Fry until the outer part turns slightly golden, no need to cook the chicken well.
Remove and keep aside.

Heat 3 Tb of ghee in a heavy bottomed vessel, saute chopped onions until semi transparent.
Add remaining garlic, ginger and green chilly paste, saute well, until the mixture turns light brown.
Add chopped tomatoes and salt, cook until the tomatoes are mashed well.
Add chopped leaves, pepper powder, turmeric powder, garam masala, curd and chicken pieces.
Pour the melted ghee too that remained after frying chicken.
Mix and cook on a low flame covering the vessel.
Stir occasionally to avoid the masala stick to the bottom of the vessel.
When cooked well, switch off fire, keep the lid closed.

Then make ghee rice according the instructions in the ghee rice recipe, but use the amount of water used here.
When the ghee rice is cooked, spread it over the masala, evenly without breaking the rice.
Pour some ghee over this, as desired.
Sprinkle little garam masala, very less, over the rice.
Sprinkle lemon juice, and place some pudina stems (with leaf) over the rice.
Cover with an aluminium foil, then place the lid over it.
Place a tea pot or another pan with hot water over this.
Place the vessel on a very low flame for 15 minutes, then switch off fire.
Open after 1/2 hours at least, then remove pudina stems, mix carefully.
Garnish with fried onions, cashews and raisins and serve hot with raita and pudina chammanthi!

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Tuna Biryani / Tuna Rice

I think some of you are really busy with the blessed month of Ramadan. I had got few requests to post some nombuthura(breaking of fasts) recipes. Frankly says, I would love to try out and post some, but am not doing it because am afraid it will affect the intention of fasting. I believe we should not give much importance for food and other worldly affairs especially in the blessed month. This month is to receive lots of blessings and rewards from the Almighty by making more duaas, offering more salah(prayers) , increasing Quran recitation and giving more sadaqa(giving in charity).. etc. (Click here to know more). I am sure most of you know this but many do not give much importance for it. Anyway I am leaving a simple rice recipe for you, I prepared this using the ready-made tuna chunks, so not much work like cutting and cleaning... :)



Ingredients used,
tuna 2 cans
onion 2 medium size
tomato 2
basmati rice 2 cups
garlic paste 2 tsp
ginger paste 2 tsp
green chillies 2
coriander leaves 1/2 cup chopped
mint leaves 2 Tbsp chopped
garam masala powder 1 tsp
pepper powder 2 tsp
turmeric powder 1 pinch optional
cardamom 2
cloves 2
cinnamon sticks 2 1/2" pieces
ghee or oil 2 or 3 Tbsps
lemon juice
salt



How I prepared it,
Wash and Soak rice in water for 1/2 hour.
Boil water, add cardamoms, cloves , cinnamon and little ghee and salt to it.
Cook rice in this.
Drain and keep aside.
If you love to get a yellow color add a pinch of turmeric to the boiling water.

Heat a nonstick vessel, add ghee or oil.
Saute chopped onion until slightly brown.
Add chopped tomato and green chillies.
Add garlic and ginger paste and saute well until the raw smell goes.
Add mint leaves, half of the coriander leaves, tuna, pepper powder and garam masala.
Add enough salt and stir well.
Remove from fire and keep aside.
Heat another heavy bottomed vessel, apply little ghee on the bottom side.
Spread 1 or 2 plates of rice, sprinkle little lemon juice , ghee and coriander leaves over it, for this refer other biryani recipes here.
Spread the tuna masala over it.
Repeat the process until the rice and masala finish.
Close the lid, place the vessel on a low flame, cook for ten minutes or until the steam comes to the top.
Open only after one hour and mix well, and keep half an hour before serving.

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Ribbon Rice

Do you feel guilty about taking much non vegetarian food? Then ribbon rice is a good choice for you, a biryani like meat mixture to satisfy your desire to take non, a delicious garlic-ginger added chutney to reduce your cholestrol levels, a simple vegetable mixture to quench the flames of your guilt.This rice is made with three layers, one with meat, one mixed with chutney and last one is with some veggies. Since the three main characters here do not love more-spicy things, I have been compelled to reduce the use of chilly.Make your own meat/veg mixtures and chutney and experiment!

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Kerala Beef Biryani

Can you imagine of a period when biryani was not much famous? Yeah, mom remembered an incident that happened during her child hood.The day was her cousin's marriage (mom now in her fifties) and lunch for the bridegroom's people were arranged at bride's place.At that time biryani was not much a well known dish in Thrissur, and it was mostly cooked by the Muslims of North Kerala. Mom's uncle wanted to serve some thing special on his daughter's marriage day and arranged some chefs to prepare delicious Mutton biryani.All the guests arrived before noon, and when the food served , many of them - especially ladies - started covering nose! Garlic was not widely used that time and the smell of biryani cooked with garlic was so irritating for them.What to serve immediately for those biryani haters, chefs soon prepared rice gruel / rice soup / kanji and served with chammanthi! :) This happened decades back and the people of that period couldn't even imagine of a catering service! Still my grandma - mom's mom - hates garlic, I am always delighted by the thoughts of the few delicious dishes she prepared, specially with lots of small onions / shallots!
When a sweet friend of mine asked for a Beef biryani recipe, soon mom agreed to prepare it.Since I don't eat beef I was little hesitant to do.I just watched everything what she is doing, that I never did before! Every time when she prepared some thing I would ask how much you put that, how much you put this.. like questions but she could never give me a satisfying answer.. A handful of this , a pinch of that etc are her usual answers I get, which would confuse me a lot.. :)



Beef Biryani Ingredients
beef 3/4 kg
onion 6 medium
tomato 4 medium
green chillies 4 or as per taste
garam masala powder 1 tsp
garlic paste 1 Tb sp
ginger paste 1 Tb sp
coriander leaves chopped 1/2 cup
mint leaves chopped 1/4 cup
coconut milk 1 cup medium thick
almonds peeled 1 handful
curd 2 Tbsp
lemonjuice 1 lemon
ghee
salt



Here is how mom prepared it..

For cooking beef,
coriander powder 2 tsp
chilly powder 1 tsp
turmeric powder 1/2 tsp
pepper powder 2 tsp
garam masala 1 tsp
garlic paste 2 tsp
ginger paste 1 tsp
salt
water

Cook everything together, without adding much water.
The water comes from the beef it self will be enough to cook.

For garnishing,
onion chopped finely 1
raisins few
cashews few
ghee little

Heat ghee.
Roast cashews and raisins, remove them.
Fry onion, until it is crisp and little golden brown.

For cooking rice,
basmati or biryani rice 3/4 kg
cardamoms 4
cloves 4
cinnamon sticks 2, 1/2 " pieces
turmeric powder optional
salt
ghee little

Boil water, add the spices, salt and turmeric powder.
Put rice allow to cook.
Add little ghee.
When the rice is 3/4 cooked , check it, and drain.
Keep aside.

For preparing biryani masala,
Chop onion and tomato.
Grind green chillies.
Cut onion into two, then cut lengthwise again and chop.
Make a paste of almonds with coconut milk.
Heat ghee.
Saute onion.
When transparent, saute tomato, with garlic, ginger and green chilly paste.
Put half of coriander leaves and half of mint leaves.
Saute well until the tomatoes are cooked and mashed well.
Add garam masala, cooked beef, curd and the thick almond plus coconut milk solution.
Allow to boil, check salt, turn off heat.
Spread the cooked rice on top of this.
Slightly mix it with the masala, don't mix too much, allow the masala to be in the bottom side.
Pour little pure ghee or RKG on top.
Sprinkle lemon juice and little curd over this.
Spread fried onions, raisins and cashews with remaining coriander leaves and mint leaves.
Cover with aluminium foil.
Close the lid, bake it or keep on a low flame until the steam comes out.
You can check other biryani recipes here to follow layering method.

See other Biryani recipes of Simple & Delicious!

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Semiya / Vermicelli Biryani

Ask me which is the easiest and tastiest dish I would like to cook(and eat), the answer is the very famous biriyani...I have no other options if I have some guests, this is the only one I don't need to do any hard work and could finish my work within one and half hours including kitchen cleaning! It is more comfortable if you are using a food processor! Am not exaggerating, but once when you find how easy is making biriyanis you will not stop making it on weekends.I still remember when I prepared a chicken biryani for first time on a weekend before 11 years..It is really fun making it without any help for the first time especially when we are novice in cooking. Since the amount of masala was more than needed , the rice was little over cooked. But the aroma was much good! I still get that admiration from my better half and I believe that is the "secret ingredient" required for a happy life.. :)
This time biriyani is little different. I didnot know I can cook something different using vermicelli until I make biriyani and uppuma with it. Though I didn't like that "white beauty" (reason-sweetness), I thought that semiya is created for making payasams only.. :)



Ingredients used
Semiya / vermicelli 3 cups
chicken pieces (boneless) 1 1/2 cups
onions 2 big
tomato 1 small
garlic paste 1 tsp
ginger paste 1 tsp
green chilly 1 or as desired
pepper powder 1 tsp
turmeric powder 1/4 tsp
garam masala powder 1/2 tsp
coriander leaves chopped 1/2 cup
thick coconut milk 1 cup
ghee 2 Tbsp
salt



How to prepare
Boil water. Add salt and 1/2 Tb sp ghee. Put semiya in this and cook. When it is about to finish, drain. Don't over cook.
Heat remaining ghee in a pan. Saute chopped onions. When it is transparent, saute garlic and ginger paste with chopped green chillies and tomato.
Allow it to cook until the tomato is mashed by stirring it continuously.Then add all the powders, , salt and chicken with coconut milk. Mix well and allow to cook on a medium heat. Cook until chicken is done, and reduce water to make a thick gravy.Remove from fire.
Add the remaining chopped coriander leaves and cooked semiya into this. Mix slowly without breaking semiya, and keep the lid closed for 15 minutes. Do mix semiya with the masala soon it is taken from the stove, so no need to heat it again. Garnish with roasted nuts and raisins, which I usually dislike to do.. :)
Other Biriyani recipes of Salkkaaram,
Chicken Biryani
Arabic Biryani
Mutton Biryani
Egg Biryani
Fish Biryani
Vegetable Biryani
Prawns Biryani
Keema Biryani

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Prawns / Chemmeen Biryani

My mom prepared this biryani. This is for my reader DivyaNair, who requested prawns biryani recipe.(Enjoy Divya!) Actually I thought to post this later after getting a good photo.Mom used some other biryani rice instead of basmati. (There are varieties of rices for biryani, here the rice used is not the usual long grained one.)
I hope you all might have known that kerals.com and tastyland blogspot.com have copied many of blogger's food photoes including salkkaaram's. I too had requested them to remove those pictures but didn't get a response yet. Please do notify us bloggers when you see any of our recipes or pictures in other websites.That would be very helpful.



Ingredients for making chemmeen biriyani
Prawns 1 1/2 cups
basmati rice or biryani rice 3 cups
onions 6
tomatoes 3
garlic paste 2 Tbspoons
ginger paste 2 Tbspoons
green chilly crushed 4
pepper powder 3 tsp
chilli powder as desired
turmeric powder 1/2 tsp
coriander leaves 1 cup chopped
mint leaves 1/4 cup chopped
coconut milk thick 1 1/2 cups
curd 1/2 cup
ghee or oil 2 Tbsps
lime juice 2 tsps
garam masala powder 1 1/2 tsp

for marinating prawns,
chilli powder 3 or 4 tsps
turmeric powder 2 tsps
fennel seeds powder 1/2 tsp
garlic and ginger paste 2 tsps
garam masala little
salt



How to prepare
Heat enough ghee or oil in a frying pan and fry the marinated prawns in that.Remove it from the pan when it is done and keep aside.

Heat a heavy bottomed vessel and pour ghee or oil. Add the oil or ghee remained after frying prawns too.Saute chopped onions in that. When it is reached transparency, add garlic-ginger paste, chilli paste and saute again for few seconds. Add chopped tomatoes, all the powders, salt, and cook for few minutes by stirring occasionally. Again add chopped coriander and mint leaves, saute them too. Add curd and mix well.Then add coconutmilk and when it begins to boil, put the fried prawns in to that and boil for few minutes. Let the masala turn thick.Check salt.Remove from fire.

Boil water.Put 2 cardamoms, 2 cloves, 2 pieces of cinnamon sticks of 1" length and salt in to it. If you like yellow color biriyani add little turmeric powder also.Cook rice in this and drain water when it is about done.(you can make ghee rice instead of this).

Heat a heavy bottomed or nonstick vessel again, pour little ghee. Remove it from fire. Put about 2 plates of rice. Spread little lemon juice and ghee over it. If you like, use little saffron mixed with milk too. Then spread some prawns masala over it evenly. Again put rice over it and repeat the process until the rice and masala are over. Cover the vessel tightly with the lid, (cover with aluminium foil before you place lid) keep on a low flame for about 10 minutes and remove.(You can see steam comes on top if you open lid a little) Mix well after half hour and keep it like that for a while before you serve.You can add fried onions, ghee roasted cashews , raisins, coriander leaves and mint leaves in between layers.

Have this biryani with pudina chammanthi , curd and pickle.

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Keema / Minced Meat Biryani

Ingredients
Keema 400g
basmati rice 1 1/2 cups
onions 2 chopped
tomato 1 chopped
green chillies 2
garlic paste 1 tsp
ginger paste 1 tsp
coriander leaves chopped 1/2 cup
mint leaves 1 tbsp chopped
garam masala 1 1/2 tsp
pepper powder 2 tsp
cinnamon sticks 2 numbers of 1/2 " size
cardamoms 2
cloves 2
hot water 3 1/2 cups
salt
oil or ghee
saffron few strands

How to prepare
Heat ghee in a thick bottomed vessel.
Saute onion, when transparent saute garlic and ginger paste. Add tomatoes, coriander leaves and saute for few seconds. Put crushed green chillies, pepper powder, garam masala and keema together.Add salt and 1/2 cup water and boil. When the keema is approximately cooked and the water is reduced, add rice, saffron, cinnamon, cardamom and cloves with 3 cups of hot water.
Mix and check salt and add required. When this boils mix one again, reduce heat, sprinkle the mint leaves on top and cover the vessel.
After few minutes check the water is reduced. If yes, switch off fire and keep the lid closed until the rice is cooked wholly. If you find the amount of water is not enough to cook rice add little more hot water and cook for few seconds more. See the procedure for ghee rice too for cooking rice.
You can add green peas, carrots, beans and other veggies you like to this.
Enjoy with salad and pickle!
Special thanks to dear Mona for giving the nice matters award, this is the second time, am I so nice?

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Egg Biryani

Ingredients
Basmati rice 2 1/2 cups
Eggs hard boiled 4
Eggs to make omelet 2
onion 6
tomato 3
garlic 5 cloves
ginger 1 inch piece
green chillies 5
pepper powder 2 teaspoons
coriander leaves chopped 1/2 cup
mint leaves chopped 1 table spoon
curd 2 tablespoons
coconut grated 1/2 cup
ghee 1/4 cup
water 4 1/2 cups
garam masala powder 1 teaspoon
cinnamon stick 1 inch piece
cloves 2
cardamoms 2



How to prepare
Soak rice for 1/2 hour.
Remove outer shell of hard boiled eggs and keep aside.
Chop 1 onion and 2 green chillies. Make an omelet using these and 2 eggs.Cut the omelet into 4 or 6 pieces.
Boil water. Add cinnamon stick,cardamoms and cloves. Add enough salt. Keep it aside.
Blend coconut with curd to get a fine smooth paste.If required add very little water while blending.
Grind together garlic, ginger , green chillies and half of the coriander leaves.

Heat ghee, add chopped onions.When it turns golden, add ground paste. Stir well till the raw smell goes. Then add tomatoes, remaining coriander leaves, mint leaves,pepper powder and cook for a while.Add blended coconut-curd mixture in to this. Add garam masala and enough salt too. Mix well. Make cuts on boiled eggs, put them into the masala and cook for few seconds. Add omelet pieces also in to this.Mix.Check salt.

Pour the previously boiled water (it must be hot) in to this. Then add washed rice. Bring to boil. Reduce flame. Place lid and cook. (see procedure for making ghee rice) When holes appears on top, add 1 teaspoon pure ghee on top and switch off the fire. Keep lid closed till rice is cooked well. After 1/2 hour, mix all the contents. Have with pudina chutney and salad.

If you have any doubt about the amount of water used for cooking, then cook rice separately and add to the mixture as I have described for Chicken Biryani.

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Kerala Chicken Biryani

This is the usual method of making biriyani in muslim homes of Thrissur.Mom makes biriyani using other methods like adding coconut milk or blended coconut. I will come with that recipes later Insha Allah.

Ingredients to make Chicken Biriyani
Basmati rice - 2 1/2 cups
Chicken- 1/2 kg
Onion(medium) - 6 nos(chopped finely)
Tomato(medium) - 3 nos(chopped finely)
Garlic - 7 big cloves
Ginger - 1 and 1/2 inch piece
Green chilly - 2
Garam masala powder - 1 tbsp
Yogurt - 4 tbsp
Coriander leaves - 1 cup
Mint leaves(Pudhina) - 1/4 cup
Ghee - 1/2 cup
Lime juice - 4 tsp
Chilly powder - 1 tsp or
Pepper powder - according to taste
Turmeric powder - 1/4 tsp
Cardamom(Elakka) - 2 nos
Cinnamon(Karugapatta) - 3 small pieces
Cloves(Grambu) - 2 nos.
Salt

How to prepare
1)Grind garlic,ginger and green chilly together to make paste.
2)Heat ghee in a pan.
3)Saute onions till golden brown.
4)Add garlic-ginger-green chilly paste and fry for 2 mins.
5)Add chopped tomatoes, chilly powder, turmeric powder, garam masala powder, mint leaves ,salt and coriander leaves into it.
6)Saute for a few minutes till the masala becomes thick.
7)Add cut and cleaned chicken pieces and stir.
8)Pour little water [if required] and mix.
9)Cook till chicken is done.
10)Add yoghurt.



For rice
11)Boil water in another vessel.
12)Add enough salt, a pinch of turmeric powder, cardamoms, cinnamon, cloves and 1 spoon ghee into this.
13)Cook rice until it is done and drain. :- Take care the rice not to be sticky.
14)Heat a vessel.
15)Pour a little of ghee.
16)Put a little of cooked rice and spread 1 tsp of lime juice over it.
17)Place one layer of the chicken masala above it and repeat the process till the rice and masala are over.
18)Close the lid tightly and heat on a low flame for about 10 mins.
19)Mix before serve.:- Serve with yoghurt and cocunut-pudhina chutney and pickle.

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Vegetable Biryani Kerala Style

Ingredients
Basmati rice - 1 1/2 cups
Carrot - 1 no
Cauliflower - 1/2 of one
Green peas - 1/2 cup
Beans - 1/2 cup(finely choppped)
Onion(medium) - 4 nos(finely chopped)
Tomato(medium) - 3 nos(finely chopped)
Garlic paste - 1 tbsp
Ginger paste - 1 tbspGreen chillies - 2 nos
Garam masala - 1/2 tbsp
Yoghurt - 2 tbsp
Coriander leaves - 1 cup
Mint leaves(Pudhina) - 1/4 cup
Ghee - 1/4 cup
Lime juice - 2 tsp
Salt - As reqd.

How to prepare
1)Steam the vegetables and cook green peas.
2)Fry onion in the ghee.
3)When it turns golden brown, put garlic-ginger-green chilly paste and fry for 2 mins.
4)Add tomato, garam masala, salt, coriander leaves and mint leaves.
5)Cook for a few minutes.
6)Add yoghurt.
7)Put cooked veg in this masala.

For rice
8)Boil water in another vessel.
9)Add enough salt, a pinch of turmeric powder, 1 cardamom crushed, 2 small pieces of clove, 2 cinnamons, and 1 spoon ghee in this.
10)Cook rice until it is done and drain. :- Take care the rice not to be sticky.
11)Heat a little ghee in a pan or a kadai.
12)Put a little of cooked rice and spread 1 tsp limejuice over it.
13)Put one layer of the veg masala above that and repeat the process till the rice and masala are over.
14)Close the lid tightly and heat on a low flame for about 10 mins.
15)Mix before serve. :- Serve with yoghurt mixed with chopped onion and tomato, and pudina chammanthi or pickle.

This biriyani is easy to prepare. There are many other ways to cook biriyani. Will explain them later.

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Kerala fish/Meen biryani

Ingredients
King Fish - 1/2 kg
Onion(medium) - 6 nos(finely chopped)
Tomato(medium) - 4 nos(finely chopped)
Garlic paste - 2 tbsp
Ginger paste - 2 tbsp
Green chilly paste - 1 tbsp
Garam masala powder - 1 tbsp
Yoghurt/Curd - 4 tbsp
Coriander leaves - 1 cup
Mint leaves(Pudhina) - 1/4 cup
Ghee - 1/2 cup Lime juice - 4 tsp
For marinade:-Turmeric powder - 1 tsp
Red chilly powder - 2 tsp
Ginger-garlic paste - 2 tsp
Fennel seeds(Perinjeerakam) powder - 1/2 tsp
For rice:-Basmati rice - 2 1/2 cups
Turmeric powder - A pinch
Cardamom(Elakka) - 2 nos
Cloves(Grambu) - 3 nos
Cinnamon(Karugapatta) - 2 nos
Ghee - 1 spoon.



Method
1)Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and fennel seeds powder for 1 hr in a refrigerator.
2)Fry the marinatd fish fillets in ghee.
3)Remove them to a plate and heat up the same pan.
4)Add onion and fry, till it turns golden brown.
5)Add ginger-garlic-chilly paste and fry for 2 mins.
6)Add tomato, garam masala, salt, coriander leaves and mint leaves and cook for a few mins.
7)Add yoghurt.
8)Put the fried fish fillets in this masala.

For rice
9)Boil water in a vessel.
10)Add enough salt, turmeric powder, cardamom, cloves, cinnamon and ghee.
11)Cook rice until it is done and drain. :- Make sure the rice doesn`t get sticky.
12)Heat a little ghee in a pan.
13)Put a little of cooked rice and spread 1 tsp of lime juice over it.
14)Put one layer of the fish masala above that and repeat the process till the rice and masala are over. :- Take care not to break the fish fillets.
15)Close the lid tightly and heat on a low flame for about 10 mins.
16)Mix before serving. :- Serve with yoghurt and chutney or pickle.

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Mutton biryani

Ingredients
Basmati rice - 2 1/2 cups
Mutton - 1/2 kg
Onion(medium) - 6 nos(chopped finely)
Tomato(medium) - 3 nos(chopped finely)
Garlic - 2 1/2 tbsp
Ginger - 2 1/2 tbsp
Green chilly paste - 2 tbsp
Garam masala powder - 1 tbsp
Yogurt - 4 tbsp
Coriander leaves - 1 cup
Mint leaves(Pudhina) - 1/4 cup
Ghee - 1/2 cup
Lime juice - 4 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Cardamom(Elakka) - 2 nos
Cinnamon(Karugapatta) - 3 small pieces
Cloves(Grambu) - 2 nos

Method
1)Heat ghee in a pan.

2)Saute onions till golden brown.

3)Add garlic-ginger-green chilly paste and fry for 2 mins.

4)Add chopped tomatoes, chilly powder, turmeric powder, coriander powder, garam masala powder, mint leaves and coriander leaves into it.

5)Saute for a few minutes till the masala becomes thick.

6)Add cut and cleaned mutton pieces and stir.

7)Pour little water [if required] and mix.

8)Cook till mutton is done.

9)Add yoghurt.

For rice

10)Boil water in another vessel.

11)Add enough salt, a pinch of turmeric powder, cardamoms, cinnamon, cloves and 1 spoon ghee into this.

12)Cook rice until it is done and drain. :- Take care the rice not to be sticky.

13)Heat a vessel.

14)Pour a little of ghee.

15)Put a little of cooked rice and spread 1 tsp of lime juice over it.

16)Place one layer of the mutton masala above it and repeat the process till the rice and masala are over.

17)Close the lid tightly and heat on a low flame for about 10 mins.

18)Mix before serve.:- Serve with yoghurt and cocunut-pudhina chutney and pickle.

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