Vermicelli Biriyani

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Vermicelli Biriyani - Mutton Vermicelli Biriyani recipe

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Date Added:	December 4, 2009	Season:	Diwali
Category:	Rice	Prep. Method:	Other
Calories:		Dish Type:	Non Veg
Serves:	5	Cuisine:	Indian
Prep. Time:	1 hr

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Vermicelli Biriyani - Ingredients:

Vermiceli 250 gms
Mutton 1/2 kg
Curd 1/4 cup
Green Chili 6
Cinnamon 2 sticks
Cloves 4
Cardamom 4
GInger 1 inch piece.
Garlic 2 pod.
Big onion 3
Chili powder 1 tsp
Cashewnut 8
Coriander leaves a few
Mint leaves a few
Garlic 1 pod
Ginger 1 inch piece
Onion 1
Cinnamon 1
Cloves 2
Big jeera 1/4 tsp
turmeric powder 1/2 tsp
Chili powder 1 tsp
Ghee 4 tbsp
Lime 1/2

Vermicelli Biriyani - Directions:

Grind 1 garlic a small ginger and coriander leaves.
Broil and powder spices.
Cut meat and boil it with sliced garlic,ginger,onion,salt,chili powder and turmeric powder.
Heat half of ghee and fry sliced onion.
Add ground masala, meat pieces powdered spice and fry by sprinkling curd.
Keep aside
Fry vermecilli in ghee and keep aside.
Heat remaining ghee and add cardamom,cinnamon,cloves and sliced onions, split green chili and coriander leaves.
Fry for a while.Add stock and water to cook vermicelli.
Add meat to it and lime juice.Add salt and when dry remove from fire.
Garnish with fried onions and nuts.

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