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You need to prepare TO BE GROUND TO A PASTE.
Prepare oil for sautéing.
You need to prepare onions medium roughly chopped.
You need to prepare green chillies slit.
Use chilles dried red.
You need to prepare ginger.
You need garlic.
Prepare coriander leaves chopped.
Provide mint leaves chopped.
You need cinnamon.
Prepare cloves ..
Provide fennel seeds (saunf).
You need salt.
You need to prepare FOR FINAL TEMPERING.
Provide butter oil clarified (ghee) cans also be used..
Use bay leaves.
Use piece stone flower (pathar ka phool, kal pasi.
Prepare basmati rice jeerege samba/.
You need to prepare mutton washed & drained.
Provide tomato diced into quarters.

Short Tips:

- When cooking a large meal, attempt to do your preparation function the evening prior to. This conserves you time when you're obtaining points prepared for your dinner the following day. Have every little thing cleaned, chopped, and all set to go. You'll thank on your own since there is less stress the evening of the large dish.

Wash rice, drain and keep aside.
Wash mutton. Pressure cook mutton with ginger garlic paste and turmeric for 3 – 4 whistles. Cool and keep aside.
In a kadai, add some oil, add cinnamon, clove, once it splutters add onions, green chillies, fry till brown. now add all other ingredients as given in the sauce and ground. salute them well and cool. Grind it to a fine paste.
Now in a stock pot or thick bottomed vessel, Heat oil & ghee add bay leaf, star anise, after it splutters add the tomatoes, let the tomatoes get little soft, now add the ground masala paste, let it cook until the oil comes to the sides and the raw smell goes off..
Now add the pressure cooked mutton, and soaked rice..
Add salt, add required amount of water (I would put 2 cups of water and then check in between to see if it enough and then add more if required).
Check for salt Cover the lid, cook over slow flame for about 10 mins, check in between for water, if you need the rice to be more soft then add another 1/2 a cup. after 10 mins, check and then switch off the cook top..

Spicy Chicken Biryani recipe - Chicken Briyani Recipe in Urdu_Hindi - Chicken Briyani - Urdu Recipes. A delicious and spicy Chettinadu style Biryani that can be enjoyed for a Sunday lunch with your family. Chettinad Egg biryani / Mutta Biriyani is one of my favorite recipes because it is quite faster than other types of biryani like chicken biryani or mutton biryani but the rice. In Chettinad food, the most important spices are marathimokku (dried flower pods), anasipoo (star. There are varieties of biryani are prepared like Hydarabadi biryani, Chettinadu Biryani, Mughal Biryani, Kashmiri Biryani How to make Thalassery Mutton Dum Biryani - Malabar Mutton Biryani chettinad mutton biryani.docx - Free download as Word Doc (.doc /.docx), PDF File (.pdf), Text File (.txt) or read online for free. this is a style of biryani mostly prepared.

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