Mutton Keema biryani with mint (puthina) chutney
Mutton keema biriyani is one of the famous main rice dishes that many malayalees would love to have with some mint (puthina) chutney. This article share the entire procedure for making this mutton recipe. So why are you waiting for. Hope into the kitchen and start cooking your favorite dish.
IntroductionMutton keema biriyani is one of the famous main rice dishes that many malayalees would love to have with some mint (puthina) chutney. Consumption of mint is very useful and also adds to its taste. Uses of mint are: to fight against pains, mouth infections, cancer, etc. , improve digestion, improve skin complexion, adds to your immune power, reduce respiratory disease like asthma, and reduce depression and increasing blood pressure. Everyone may not equally like mutton to have as their meal. Mutton is the main item in this dish but you can change it according to your likes. You can use chicken, beef, or even a vegetarian spicy dish. So why are you waiting for. Hope into the kitchen and start cooking your favorite dish. Everyone will love to have it again from you. Its procedure is as follows.
Ingredients1) Minced mutton - 750 gm.
2) Ginger - 2 inch long piece crushed well.
Garlic - Half a large pot and crushed well.
Green chilli - 6 pieces crushed well.
Coriander leaves - 1/3rd a cup.
Garam masala powder - 1/4th a teaspoon.
Well agitated curd - 3/4th a cup.
Lemon extract - of 3 pieces.
Raw papaya crushed with its pulp and outer coat - 1 tablespoon.
Turmeric powder - 1/3rd of a teaspoon.
3) Oil - 3 tablespoon.
Salt - to taste.
4) Long rice - 400 gm.
5) Salt - to taste.
Cumin - 1/2 teaspoon.
Oil - 1 teaspoon.
6) Oil - 3 tablespoon.
7) Onion - 4 or 5 (sliced very thin).
8) Saffron - 1/2 teaspoon.
Milk - 1/3rd a cup.
9) Ghee - 3 tablespoon.
How to prepare First add 2nd and 3rd ingredients given which include ginger, garlic, green chilli, Coriander leaves, Garam masala powder, Well agitated curd, lemon extract, Raw papaya crushed with its pulp and outer coat, Turmeric powder, oil and salt onto the minced mutton. Soak rice in water for about 20 minutes and allow it to drain. Boil two litres of water and add rice along with 5th ingredients given. Keep it in flame for few minutes and drain it when rice just starts to cook. Put the rice onto a flat plate and keep it aside. Fry the sliced onion till it achieves a golden brown colour.
Now take a good quality pan and spread ghee to moisturize its bottom surface. Spread half of the fried onion onto it. Add the prepared mutton over it and spread the rest of the fried onion over the meat. Then add rice onto it. Finally add saffron with milk and some water onto the dish and cover the pan properly to initiate cooking fro two minutes in high flame. When the pan is heated up well, cook it for 30 minutes in sim flame. When it is fully set, you can serve it with some pudina (mint) chutney. To make mint chutney, take 1/4th a cup of dry fruits, 1 teaspoon chilli powder, 10 slices of garlic, one and half tablespoon vinegar, salt to taste, 1 inch ginger, one and half tablespoon sugar, and 1/4th cup of mint and crush it all together. Now you have your Keema biriyani and mint chutney ready in front of you. Decorate it with some coriander leaves and have it as a main or side dish.