Jeeraga samba 1/2kg
Green chilies 3
Curd 100 GM
1/2lemon into juice
Groundnut oil 50 ml
Sugar 1/2 spoon
Cashews for garnishing
Mint leaves and coriander one hand full
Chili powder 2 tsp
Coriander powder 1 spoon
3 cloves, cardamom, and cinnamon, for sautéing
1/2 kg mutton, lamb meat
Ginger 30 GM
Small onion 50gms
Take a pressure pan or pressure cooker 4 or 5 liter, add ghee and oil, 3 cloves, cardamom, and cinnamon, allow it to fry, add onions sauté it nicely, add washed mutton, add chili powder, mix it well, add the paste of onion, garlic, Ginger, and spices. Mix it.
In a bowl add curd, tomato, mint, coriander leaves, green chilies, coriander powder etc., pour in the cooker, add salt, mix well, and taste it whether salt and spice everything is good and it should be little extra, put the lid, 3 whistles, and 10 minutes in simmer.
Later When you open it you can see the water in it, if you couldn't guess the amount of water inside, better measure it through draining in the cup, usually it will be 400 or 500 ml, total water should be 1 .2 liter, so you can add 600 or 700 ml extra, according to your measurements, put it in the vessel or non-stick, in which you are comfortable of making Biryani.
Put it in the vessel cover it with lid, allow it to boil, taste it.
Add lime, while it's boiling add rice, cover with lid, don't go anywhere, coz it may stick into the vessel, mix it once in a while.
When water is becoming less add milk and sugar, when there is a less water, cover it and put the stove on sim, keep it for 10 mins.
You can add fried cashew now, mix it, if you feel rice is not cooked or very dry, boil 50 or 100 ml of water pour it, mix it, keep it in simmer, that's it...
You can get a wonderful biryani... It's Dindigul side Biryani.
If you want your Biryani to have a richer taste, make a paste of 5 soaked almonds and 5 cashews and a big spoon of coconut, add it along with the curd and mixture...
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