Tuesday, 16 October 2012

Mutton biriyani




  • 1 kg mutton
  • 500gm basmoti rice
  • 2 large onion,
  • 1 tbsp saffron
  • 4 tbsp milk
  • 1 tbsp cumin powder
  • 2 tsp red chili powder
  • 1 tsp dry coriander powder
  • 5 tbsp oil
  • Salt as per salt
  • 5 cups water
Dry Spices
  • 7-8 red chilies
  • 1″ glue of cinnamon
  • 8 cloves
  • 8 bay leaves
  • 2 tbsp coriander seeds
  • 7 black peppers
  • 5 shell green cardamom
  • 2  tbsp mace
  • 2 tbsp nutmeg,
  • Garnish:
  • Fresh Cilantro leaves
  • Fried onions
  • Almond

  • In a pressure cooker, on low flame heat add mutton, dry spices and 1 tsp salt to 2 cups water. Shut the cover and allow it pressure cook pending the meat is 90% cooked. This canister be experienced by gap the cover and constrict the mutton part with fingers, it be supposed to be now loving & and not lessening separately or yielding.
  • On one occasion cooked, set aside the store from heaviness cooker into a bowl, divide the mutton from flavor and set aside the mutton pieces to cool. Chuck not here the composed interest.
  • Suggest at the same time as, clean the rice methodically and put sideways.
  • In a sauce pan, heat the oil dig gesticulate are shaped on the outside. Saut√© the chilled mutton part in this oil pro concerning 5 minutes. Take the mutton out and in the same oil on medium heat, affix the onions and stir fry them pending golden brown. Once the onions are done, add the cumin powder red chili powder, dried out coriander powder and stir fry for regarding 5 minutes.
  • After that, add the clean rice to the sauce pan and stir fry for about 5 minutes This provide the rice a nuts flavor.
  • Subsequent to the rice is stir fry, switch off the warmth and affix the mutton pieces, salt and about 3.5 cups of set aside stockpile to the sauce pan. Let the rice soak for about 20 minutes.
  • To the covered with water rice, affix the saffron milk, wrap with cover and allow the rice heat on medium heat. The sum of rice I make use of obtain approximately 15 minutes to cook at lofty heat. You can regulate stock/water as said by your rice diversity.
  • While the rice is cooking, let the taw a heat up on high heat. Switch off the heat once the rice is done and transfer the pan to the top of heated taw a. Close the boundaries of the pan and cover with massage dough on all sides so that no steam can flee .This procedure is describe Dum cooking where the dish is gradually safe to eat on very medium heat, mostly in sealed containers, permit the red meat to heat, as greatly as likely, in their own juices and so that the smell of flavor are engrossed inside the dish.
  • After food preparation on Dum for concerning 15 minutes take away the saucepan from taws and let it rest for about 10 minutes.
  • After that, smash the cash close, move to a portion yacht and garnish with cilantro leaves, fried onions & nuts.
  • Serve with Raito and salad.

No comments:

Post a Comment

Thanks for comment.