Ingredients:-
- Whole Eggplant- 4 nos
- Small onion - 6 or 8 nos
- Tomato - 1
- Green chillies - 3 nos
- Garlic pods - 4 or 6 nos
- Mustard seeds - 1 tbsp
- Curry leaves - few
- Tamarind juice - 1/2 cup
- Sambar powder - 1 tbsp
- Turmeric powder - 1/2 tbsp
- Salt as needed
- Sesame oil - 1 tbsp
- Oil - 2 tbsp
- Pepper corn - 1 tbsp
- Bengal gram l/kadala parupu - 2 tbsp
- Coriander seeds - 2 tbsp
- Red chilli - 1
- Shredded coconut - 3 tbsp
Preparation:-
1. To Make Masala:-
- Dry roast the pepper corn, bengal gram, coriander seeds, red chilli and shredded coconut. Let it cool and grind the mixture into fine paste. Keep it aside.
2. To Roast Eggplant:-
- Wash brinjal and cut the stem off and slit brinjal into 4 keeping the bottom portion in tact.
- Heat sesame oil and fry the eggplants until it becomes tender. Keep it aside.
3. To make curry:-
- Heat oil in a pan.
- Add mustard seeds, curry leaves, green chillies and garlic pods. Saute for a couple of minutes.
- Add chopped onion, tomato and salt until it becomes translucent.
- Now add ground paste, turmeric powder, sambar powder, tamarind juiceand 1/2 cup of water. Mix well and saute for 2 to 3 minutes over medium heat.
- Bring it to a boil over medium heat and turn off the heat.
- Serve hot with Steamed rice.
Ingredients:-
- Mutton - 1 kg / 2 lbs
- Basmati rice/ zeeraga samba rice - 4 cups
- Onion, sliced - 2 large
- Tomato - 2 nos
- Green chillies, slit - 3 or 5 nos
- Fresh Ginger garlic - 2 tbsp
- Red Chilli powder - 1 tbsp
- Mint leaves - 1/4 cup, chopped
- Coriander leaves - 1/4 cup, chopped
- Curd/Yogurt - 4 tbsp
- Oil - 2 tbsp
- Ghee - 4 tbsp
- Water - 4 cups
- Salt to taste
To Grind:-
- Cumin seeds - 1/4 tbsp
- Poppy seeds - 1/4 tbsp
- Fennel seeds - 1/4 tbsp
- Cashew nuts - 5 nos
For Briyani Spices:-
- Cinnamon stick - 1
- Bay leaves - 1
- Cloves - 1
- Cardamom - 1
- Star Anise - 1
- Mace/Javitri - 1
Preparation:-
- Wash rice well in water and soak in water for 20 to 30 minutes. Set aside.
- In a pressure cooker, add mutton, turmeric powder and salt and mix well. Add in 4 cups of water, cover and pressure cook it for 5 to 6 whistle. Simmer for 15 mins. Set aside.
- Grind the fennel seeds, cumin seeds, cashew nuts and poppy seeds into a smooth paste. Set aside.
- Heat oil and ghee in a vessel add bay leaves, star anise, mace, clove, cinnamon and cardamom, and add onion and green chillies. Fry till it becomes light brown.
- Now add ginger garlic paste, blended paste and salt, saute well.
- Then add the tomatoes and sauté them well till they are cooked.
- Now add half of the coriander leaves and mint leaves.Saute for a minute.
- Then add cooked meat, red chilli powder and curd and fry for few more minutes.
- Now add 4 cups of water and salt and mix well.
- Cover with lid and cook it medium low heat. When its boiled, add drained rice and Mix well.
- Once the water is absorbed and the rice is 80% cooked.
- Place this vessel over a hot tawa and dum cook it for about 20 to 30 minutes on a medium to low flame until the rice is tender.
- Turn Off the stove. Let the biryani rest in the pot for about 10 minutes.
- Biryani can be served with onion tomato raita and any gravy.
