Catch Vidya Balan’s favourite flavours for winter
Cultures are often defined by their culinary traditions. Spices and their myriad combinations are the foundation of India’s cooking heritage. Catch Salt & Spices take this historical legacy forward, blending the old with the new, bringing the best in flavour, taste and quality for our customers.
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HANDI BIRYANI RECIPE
Ingredients for pulao
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