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Name: Kacchi Biryani
Total time: 2 h 45 min
Yield: Serves 6
Cuisine: India
Ingredients: 500 g basmati rice; 800 g bone-in mutton; 250 g plain yogurt; 3 tbsp ginger-garlic paste; 100 g fried onions; 80 g ghee; 30 g fresh mint leaves; 30 g fresh coriander leaves; 4 green chilies; 2 tbsp lemon juice; 1 pinch saffron; 60 ml warm milk; 2 tbsp biryani masala; to taste salt

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India2 h 45 minServes 6作成済み

Kacchi Biryani

कच्ची बिरयानी · Kacchi Biryani

材料14

basmati rice500 g
bone-in mutton800 g
plain yogurt250 g
ginger-garlic paste3 tbsp
fried onions100 g
ghee80 g
fresh mint leaves30 g
fresh coriander leaves30 g
green chilies4
lemon juice2 tbsp
saffron1 pinch
warm milk60 ml
biryani masala2 tbsp
saltto taste

穀物肉乳製品・卵調味料・スパイス野菜果物

作り方

Wash the rice and soak it in water for 30 minutes.
Mix the mutton with yogurt, ginger-garlic paste, biryani masala, lemon juice, half the fried onions, mint, coriander, slit chilies, and salt; marinate for at least 1 hour.
Soak the saffron in warm milk.
Parboil the drained rice in salted water until about 70 percent cooked, then drain.
Spread the marinated mutton in a heavy pot, top with the remaining fried onions, then layer the rice over it.
Drizzle ghee and saffron milk over the rice, seal the pot tightly, and cook on high heat for 5 minutes, then on very low heat for 40 to 45 minutes.
Rest off the heat for 10 minutes, then gently mix and serve.