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KERALA
STYLE BIRYANI(MEAT RICE)
A traditional dish of the Mopali
Muslim community from the southern state of Kerala.
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.
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.
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.
