Kutch Ki Biriyani

[julia Roberts]

Rice 500 gms
Garam masala 5 gm
Mutton 1 kg
Onion 120 gms
Curd 150 gms
Ginger 10 gms
garlic 10 gms
Chilli Powder 1/2 tea spoon
Salt to taste
Turmeric a pinch
Lime 1
mint few leaves
Green Chilli 5 gms
Ghee 150 ml
khoa 15 gms
Milk 30 ml
Safron 2gms
Raw papaya 10 gms

1. Clean and cut the mutton into big pieces , wash and drain. Slice onions , grind ginger and garlic to a smooth paste. Slit chillies and beat curd.

2. Apply a little ghee and raw papaya paste to meat and keep aside. Marinate the meat with curd, ginger, garlic paste , chilli powder, turmeric and salt.

3. Heat ghee and whole garam masala, sliced onions, fry till golden brown, remove from fire, add meat mixture to ghee then , sprinkle khoa, lime juice, mint leaves. Cover with parboiled rice.

4. Sprinklesafron soaked in milk, cover with a tight lid and seal the edge with dough.. Cook gently on high flame first and then on a slow fire for 20 minutes.

5. Remove from fire, place over the oven and bake for 10 minutes. Serve garnished with onions and boiled eggs.

[A D]

So when shall we come ove to taste the goodies. This recipe is similar to the Hyderabadi style.

My Mouth is watering

[julia Roberts]

Addie any day...most welcome...I love to cook so it would be a pleasure!