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Mutton Biryani Recipe Tips - Pakki Mutton Biryani For Beginners - Hyderabadi Mutton Biryani vah
- Published on: 5/13/2020
- refer this recipe for ingredients
Unique simple Instant Biryani Recipe of Mutton and now biryani for lunchbox is simple with this recipe
RICE COOKER MUTTON BIRYANI
In a pressure cooker add 1tb spn of oil
Add ½ cup of sliced onions
Add pinch of salt and fry in golden brown
In colour. Keep a side.
In the same pan add whole garam masala
Add 500 g of boneless mutton pieces
And cook for 5 minutes.
Now add 1tsp of ginger garlic paste
Add 1 cup of curd
Add 1 tsp of coriander powder
Add 1 tsp of biryani masala
Add 1 tsp of red chilli powder
Add ½ cup of mint
Add 1 cup of water
Put on lid and cook.
In a bowl add 2 cups of rice
Add 3 ½ cup of water
Add 4 green chillies
Add ½ cup of mint
Add ½ cup of coriander leaves
Add ½ tsp of shahjeera
Add 1 tb spn of oil
Add salt (required) and mix it.
Check the salt
Then pour this rice mixture
In to the rice cooker and cook it.
When rice is half cook
Add 1 tsp of kewra water
Add 1 tsp of rose water
Add 2 tbs of mutton gravy
Add 1 tsp of saffron water
And put on lid and cook for 5 minutes.
Then cook the mutton let it dry.
And add pinch of salt
Add ½ tsp of crushed pepper
Add 1 tb spn of chopped coriander leaves
Add 1 tb spn of brown onions
Now in rice cooker add some brown onions
And Add mutton pieces
And put on lid for 5 minutes.
Sometimes referred to as Beriani or Biryani or Kachhi Biryani, this dish possibly is on the top of the list when it comes to most searched items on the Internet and it makes the grade for a reason. A meal in itself, this dish is not kidding when it is referred to as fit for a king.
Hyderabadi Dum Biryani or Hyderabadi Dum ka Biryani traces its roots back to what is known as Nizami food. It was a staple Khandaani dish that was found on the tables of Nizami banquets in the days of the spread of Mughal cuisine or what may be referred to as Deccan cuisine. Hyderabadi cuisine takes pride of place in Southern or South Central India.
I suspect mostly that it is because of its jovial people and I also suspect it is because my heart and my soul belongs to these vivacious people who simply make eating an art form. India shares some beautiful secrets with Pakistan and the rest of the volatile sub-continent.
The bone of contention that hit headlines a few years ago when it came to branding a type of scented and rich rice called Basmati rice. Basmati gives Biryani what Peat or Scottish water gives Scotch. They cannot exist without the other. Biryani derives from Berya which legend hands over to and Persian origins.
Berya indicated the virtue of frying or being slow roasted over fire. Between Basmati and Berya, this dish and its excruciating method of preparation have made Biryani a sought after dish. If there is one dish to die for in Indian cuisine, Biryani must make it to the top of the heap.
Biryani was arguably the confluence of Persian invaders, Muslim rule and Moghul infiltration of Deccani cuisine brought to the sub-continent as a result of wars, inter-marrying and sheer love of good food. Thanks to the Moghlai foodies, Biryani now is a household name and didn’t remain a secret of the Nizami kitchen Biryani can be made in two distinct ways and if you check with a connoisseur of Indian food you will know the passionate fellow from the fraud with the kitchen-geek talk.
When the fellow asks you what kind of Biryani do you prefer? You are wading into deep territory my friend – Kachhi Gosht ki Biryani and Pakki Biryani? Kisku kya maalum Miya? Oops, your Vah Chef is getting ahead of himself.
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