SAUSAGE BIRYANI
Ingredients
1. 5 sausage rings cut into bite sized pieces
2. 1 Red Onions sliced thin
3. ginger garlic paste 5 garlic pods and 2 inches ginger
4. 4-5) green chillies (the sausages were spicy so just enough for the rice)
In a food processor chop the ginger,garlic and green chilies
5. 2 juicy tomatoes diced fine
6. 2 cups of mint and coriander leaves chopped
7. 2 cups Basmati rice (Rice:Water 1 : 1 1/2)
8. 1 tsp each of chilly powder, cumin powder and coriander powder
9. 2 tbsp yogurt
10. seasonings, cumin, cinnamon, cloves (3), saunf, bay leaves, curry leaves
11. 2 tsp oil
12. salt to taste
Method
1. In the pressure cooker or a pan which is big enough to hold the rice, pour the oil and ghee and when it is hot add all the seasonings and saute.
2. In a separate pan add about 3 cups of water and bring it to a boil
3. Add the onions and fry till they are brown.
4. Add the ginger, garlic,green chillies mince and fry them well.
5. Add the mint and coriander leaves and saute til the leaves have wilted completed.
6. Add all the powders and mix well.
7. Now add the sausage and saute for about 4-5 minutes, add the yogurt and mix
8. Add the tomatoes and cook till they are soft.
9. Add the basmati rice and mix well till they are coated with the masala.
10. Add water and check if the salt is enough and cook the rice till they are almost done.
11. Close the lid and keep the flame in low medium for 5 minutes. Switch of the stove and remove from the stove. (if it stays on the hot burner the rice is in the bottom will turn brown and stick)
1. 5 sausage rings cut into bite sized pieces
2. 1 Red Onions sliced thin
3. ginger garlic paste 5 garlic pods and 2 inches ginger
4. 4-5) green chillies (the sausages were spicy so just enough for the rice)
In a food processor chop the ginger,garlic and green chilies
5. 2 juicy tomatoes diced fine
6. 2 cups of mint and coriander leaves chopped
7. 2 cups Basmati rice (Rice:Water 1 : 1 1/2)
8. 1 tsp each of chilly powder, cumin powder and coriander powder
9. 2 tbsp yogurt
10. seasonings, cumin, cinnamon, cloves (3), saunf, bay leaves, curry leaves
11. 2 tsp oil
12. salt to taste
Method
1. In the pressure cooker or a pan which is big enough to hold the rice, pour the oil and ghee and when it is hot add all the seasonings and saute.
2. In a separate pan add about 3 cups of water and bring it to a boil
3. Add the onions and fry till they are brown.
4. Add the ginger, garlic,green chillies mince and fry them well.
5. Add the mint and coriander leaves and saute til the leaves have wilted completed.
6. Add all the powders and mix well.
7. Now add the sausage and saute for about 4-5 minutes, add the yogurt and mix
8. Add the tomatoes and cook till they are soft.
9. Add the basmati rice and mix well till they are coated with the masala.
10. Add water and check if the salt is enough and cook the rice till they are almost done.
11. Close the lid and keep the flame in low medium for 5 minutes. Switch of the stove and remove from the stove. (if it stays on the hot burner the rice is in the bottom will turn brown and stick)
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