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Recipe Name: Andhra Mutton Biriyani Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

8 Chiles, serrano or jalapeno
stems removed
4 Cup(s) Basmati, or long grain
3 Pound(s) Mutton, 1.5" cubes
2 Cup(s) Yogurt
1 1/2 Ginger
10 Garlic cloves
2 Cinnomon stick, 1"
14 Cloves
10 Cardomon seeds
10 Onions, sliced
1 1/2 Cup(s) Ghee
6 Cup(s) Water, boiling
1 Teaspoon(s) Turmeric
3 Teaspoon(s) Salt
Wash and soak the rice in water for 1/2 hour. Drain off the water and
tie the rice into a cloth. Add the meat to a mixture of the yogurt and
2 tsp salt and set aside. Saute the chiles in 1 TBS ghee. Mix the
chiles, ginger, garlic, and half the cinnamon, cloves and cardamom
together and grind into a fine paste. Rub the ground spices into the
meat. Heat half the remaining ghee and add the meat and spice/yogurt
mixture and half the onions and cook over a low fire until the meat is
tender. Heat the remaining ghee and add the remaining cinnamon, cloves
and cardamom. After they have cooked for a few minutes add the rest of
the onions and fry until they are golden brown. Add the rice and fry
it until it is slightly brown. At this point, add the 6 cups boiling
water, and then the turmeric and remaining salt. Let the rice mixture
cook until the water is almost level with the grains (the rice should
be half done by then) and then add the meat and its gravy. Do not mix
them, but, after placing a tight lid on the pot, let the biriyani
simmer for 15-20 minutes. After this, mix well and serve. Serves 8.
This is almost a complete meal by itself, although pickles, chutneys
and vegetables dishes would probably be served with it. Heat scale:

Nutrition (calculated from recipe ingredients)
Calories: 12694
Calories From Fat: 12172
Total Fat: 1350.1g
Cholesterol: 1403.8mg
Sodium: 14807.3mg
Potassium: 2239.8mg
Carbohydrates: 101.3g
Fiber: 12.4g
Sugar: 64.2g
Protein: 33.6g

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