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KERALA
STYLE BIRYANI(MEAT RICE)
A traditional dish of the Mopali
Muslim community from the southern state of Kerala.
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INGREDIENT
:
Rice
- 400 gm.
Lamb (pieces)
- 400 gms. Pepper
corns
- 5 gm. Grated
coconut
- 40 gm. Onions
(sliced)
- 180gm.
Cashewnuts
- 70 gm.
Grind to paste :
Cumin seeds
- 3 gm.
Fenugreek
- 1.5 gm.
Turmeric powder
- 5 gm.
Ginger/garlic
paste
-8gm. Onion
(sliced)
- 55 gm.
Coriander
leaves
- 60gm.
Chili powder
- 10 gm.
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METHOD
:
Wash and drain rice. Heat 4
tbspn. oil in pan and add pepper corns. Add
rice and salt, stir fry and add 4 cups of hot
water. Cover with lid and cook till almost done.
Keep aside. Heat 4 tbspn oil in a pressure cooker,
add onion slices and brown. Add ground masala
and stir fry. Add lamb pieces and salt and fry
till oil separates from gravy. Pressure cook
till lamb is done. Mix lamb, rice and grated
coconut and pour into a baking tray. Bake in
a hot oven, till rice becomes fluffy. Garnish
with cashewnuts and serve hot with pickles.
Time
taken -- 1 3/4 hrs.
Serves -- 6.
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