Skip to main content

Mutton biriyani

Hi  i have cooked  mutton biriyani recipe. its my traditional home style mutton biriyani. side dish thalcha ana raitha.



INGREDIENTS

Jeeraga samba rice - 2 cups (1/2 kg)
Mutton - 1/2 kg
Onion  - 150 gm(1 big)
Tomato -  100 gm (1 big)
Ginger garlic paste - 3 teaspoon
Coriander - hand full
Mint  - hand full
Lemon - half
Cinnamon - 1/2 inch
Cardamom - 2
Cloves - 3 
Star anise - 1 
Curd  - 1/4 cup
Garam masala - 1 teaspoon
Chilly powder - 1 teaspoon.(adjust your taste)
Oil - 60 ml ( I prefer peanut oil)
Ghee - 60 ml 
                                        

    FOR GRIND MASALA

cinnamon  - 1 inch
cardamom 4 to 5 
cloves - 8 to 9 
Grind it
          

Take cinnamon, cardamom, cloves powder equal measurement store it, and add 1 teaspoon for biriyani.

PREPARATION

  1.  Let marinate the mutton with salt, curd, chilly powder for 1/2 hrs
  4.  Take pressure cooker, add marinated mutton, 1 teaspoon ghee, 1 teaspoon of ginger garlic paste.and half of tomato.
  5.  Cook the mutton for ( 4 to 5 whistle ) goes out. keep it aside ones  80% cooked.
  6. Soak the rice for 15 min
  9.  Take a vessel, pour oil, add whole garam masala (cinnamon 1/2 inch, cardamon 2 , cloves 3,  star anise 1).
  10.  Add onion, sauté it until onion turns brown color.
  11.  Add 2 teaspoon ginger garlic paste, sauté for 2 to 3 min.
  12.  Add half tomato,garam masala, saute it.
  13.  Add cooked mutton, mint, coriander, saute until  oil comes out.

  15.  Add  2:4 (4 cups of water include mutton stew) leave it for boiling, cover it.



  16.  At boiling stage, add 2 cups of rice, half a lemon, and ghee,
  17.  leave the rice and water combine.
  19.  Finally dum for 30 min.
serve it hot


Labels:

Comments

Post a Comment

Popular posts from this blog

Avocado egg toast

  Deliciously Simple Avocado Toast Craving a quick, healthy, and utterly satisfying meal? This avocado toast recipe is your answer! Packed with fresh flavors and customizable to your liking, it’s perfect for breakfast, lunch, or a light snack. What You'll Need: Avocado: 1 ripe avocado - the heart of our dish! Look for one that yields slightly to gentle pressure. Bread: 2 slices of your favorite bread. Whole wheat, sourdough, or even a thick brioche will work wonderfully. Onion: 2 tablespoons of finely chopped onion. Red onion adds a nice bite, but white or yellow will do just as well. Tomato: 2 tablespoons of finely chopped tomato. Choose a juicy, ripe tomato for the best flavor. Fresh Coriander Leaves: A generous sprinkle of finely chopped coriander leaves (cilantro) for a burst of freshness. Pepper: ½ teaspoon of freshly ground black pepper, or to taste. Butter: A pat of butter for lightly toasting the bread. Salt: A pinch of salt, to balance the flavors. Lemon Juice: Ju...
4 comments
Read more

Yellow rice with chicken curry

  Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1  Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté  finely chopped onion until  softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...
4 comments
Read more

Kalakand recipe

Kalakand: A Traditional Indian Sweet Serving: Once fully set, carefully cut the Kalakand into desired square or diamond-shaped slices Kalakand is a beloved traditional Indian sweet, cherished for its rich, milky flavor and crumbly texture. This delightful dessert is a staple during festive occasions, especially Diwali, and is made with simple, wholesome ingredients. The key to its authentic taste lies in the slow reduction of full-fat milk, which concentrates its flavor and creates the characteristic grainy texture. Ingredients: To prepare a generous batch of Kalakand, you will need the following: Milk: 2 liters (always opt for full-fat milk for the best richness and texture) Lemon Juice: 1 teaspoon (freshly squeezed is preferred, as it helps to gently curdle the milk) Brown Sugar: ¾ cup (approximately 150 grams). Brown sugar adds a lovely caramel note and depth of flavor. Ghee: 3 tablespoons (clarified butter, essential for its distinct aroma and to prevent sticking) Cardamom S...
Post a Comment
Read more