Biryani Specials
published by Sasikanth on Jun 1, 2011
PUKKI BIRYANI.
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Ingredients
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For 4 |
For 100 |
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Soup |
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Mutton |
500 gm |
12.5 kg |
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Onion |
55 gm |
1.35 kg |
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Cloves |
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Cinnamon |
2 gm |
15 gm |
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Cardamom |
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Garlic |
6 flakes |
15gm |
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Ginger |
5 gm |
115 gm |
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Salt |
10 gm |
100 gm |
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Rice |
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Pulao rice |
400 gm |
11 kg |
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Sultanas |
15 gm |
340 gm |
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Onions |
115 gm |
2.8 kg |
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Fat |
115 gm |
2.8kg |
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Eggs (hard-boiled) |
1 |
25 |
Method
Soup
1. Wash and cut up the meat. 2. Peel onion and leaves garlic and bruise ginger. 3. Put all the ingredients into the pan and cook gently till meat is tender. 4. Cool and remove fat from surface meat and strain soup.
Rice
1. Pick, wash and soak rice. 2. Slice onions. 3. Fry onion till crisp remove and put aside. 4. Add meat and brown. Then add rice and spice from the soup. Fry till all fat has been absorbed 5) Add till rice is tender. 6. Serve hot, garnished with fried onion and sultanasand sliced hard boiled eggs.
