|
Ingredients
|
For 4
|
For100
|
|
Meat:
|
|
|
|
Mutton
|
500gms
|
12.5kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Ginger
|
5gms
|
115gms
|
|
Garlic
|
a few flakes
|
30gms
|
|
Coriander powder
|
15gms
|
340gms
|
|
Green chillies
|
3
|
85gms
|
|
Chilli powder
|
1tsp
|
50gms
|
|
Dried coconut (copra)
|
50gms
|
1.25gms
|
|
Poppy seeds (ground)
|
10gms
|
225gms
|
|
Cloves, cinnamon, cardamom, peppercorn
|
2gms
|
30gms
|
|
Curds
|
225gms
|
5.6kg
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Fat
|
50gms
|
1.25kg
|
|
Rice:
|
|
|
|
Pulao rice
|
400gms
|
11kg
|
|
Onions
|
55gms
|
1.35kg
|
|
Cloves, cinnamon, cardamom, bay leaf
|
2gms
|
30gms
|
|
Salt
|
to taste
|
50 – 80gms
|
|
Fat
|
50gms
|
1.25kg
|
Clean and cut meat. Soak in curds. Roast and powder cloves,
cardamom, cinnamon and peppercorns. Grind together red chillies, half the
onions, ginger, garlic and green chillies and copra. Heat fat, add sliced
onion. Add ground spices and fry. Add meat. Fry well. Add ground poppy seeds.
Add remaining curds and salt and cook gently till meat is tender. Add powdered
spices. Remove from fire.
Rice
Slice onions. Heat fat, fry onions and remove. Add spices. When
they crackle, add rice and fry for a few minutes longer. Add salt and double
the quantity of hot water. When rice is cooked and all moisture has evaporated,
remove from fire.
Biryani
Make a layer of rice in a pan, sprinkle with saffron water,
place meat layer over it and again cover with rice. Serve hot, garnished with
fried onions and fried nuts.
