I have posted many biriyani recipes,and if you
check there is a variation in each recipe .
This is also one like that , with cashew paste,
mace powder added.
Flavour of the chops was an addition flavour to
it.When it comes to cooking mutton/ chicken
biriyani it is best to cook with bones as the
flavour adds to it .
So let’s get to the recipe now
INGREDIENTS
400-500gm mutton chops
1 stick cinammon
5 cardamons
5 cloves
1 tsp saunf / fennel seeds / perumjeeragam
2 -4 fried onions
1 onion chopped
1 inch piece ginger cut into thin strips
3-5 green chillies slit
Few mint leaves chopped
Few coriander leaves chopped
Juice of 1 lime
Saffron crushed in 1/4 cup milk ( optional)
1/2 tsp rose water
10 -12 cashew paste
1-2 tsp chilli powder
Ghee + oil 1/2 cup
Marinade ( 15 – 20 minutes)
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Iguanodon & Chameleon 