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HANDI BIRYANI RECIPE
- Lamb chops 250 g
- Mutton 250 g
- The marinade
- Kachri powder or green papaya 5 g
- Ginger 20 g
- Garlic 4 nos
- Salt 1 tsp
- Catch Red chilli powder 1/2 tsp
- Curd 150 g
Ingredients for pulao
- Rice 230 g
- Onions, sliced and fried 2 no
- Potatoes, diced and golden fried 2 no
- Curd 100 g
- Ghee 5 tbsp
- Onions, sliced 3 no
- Peppercorns 10 no
- Whole red chilli, deseeded 4 no
- Green cardamom 4 no
- Cloves 4 no
- Bayleaf 3 no
- Catch Biryani Masala 2 tsp
1. Clean, cut and wash mutton.
2. Grind papaya, ginger and garlic into a paste, add salt and Catch Red Chilli powder in curd and marinate the meat for 4-6 hours.
3. For rice: parboil rice with drained method and spread on a platter. Sprinkle 1 1/2 tsp of salt.
4. Heat 3 tbsp of ghee, remove from heat and cover bottom with sliced onions.
5. Now arrange the marinated mutton along with the marinade evenly in a degchi and spread the layer of rice over it and followed by thin layer of curd. Repeat these layers of rice and curd sprinkling a few whole spices, Catch Biryani Masala, fried potatoes and fried onions in between.
6. Pour remaining ghee.
7. Cover and seal with dough so that no steam escape.
8. Place the heavy weight on the lid and cook in moderate heat for the first 8-10 minutes, then lower heat and cook for a further 7-10 minutes.
Place a heavy tawa or griddle under the degchi till biryani is done