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

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu,  during the festival season. Thattai, murukku or  deep fried recipes  are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh.  Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon  Garlic pulse - 3 to 4 Red chilli - 4  Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste  Melted butter - 1 tablespoon Curry leaves  Preparation  Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl,  Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds,  besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and  melted butter. Make a scrambled, Gradually add water to form a dough.  Take zip ...
3 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 ...
2 comments
Read more

Coin parotta with salna

Parotta originating from south Indian, coin parotta small coined sized pieces served with salna. Ingredients Maida - 2 cups (250 gm cup) Oil - 1 tablespoon Salt to taste Sugar - 1 teaspoon Preparation Take maida In large bowl, with sugar, salt, oil. Make a scrumble, knead a dough for 15 minutes with a palm, in the workspace. Do not make a tight dough. Apply oil on the top, Rest it for a minimum of 2 hours. Make small sized balls, apply oil on the top. rest for minimum 1 hour, Flatten the balls, make a spiral shape, rest for 30 minutes, Roll the dough into the thin circle and cook it on the hot griddle. Preparation of the salna Ingredients Onion - 200 gram (2 medium sized onion) Fennel seeds -1 teaspoon 1 large tomato paste Flower stone - 1 tablespoon Cloves - 4 Cardamon -3 Cinnamon - 1 inch Almond - 10 Mint leaves- 5 Coriander leaves - half hand Shredded coconut - 1/4 cup Chilli powder - 1 tablespoon Coriander powder - 1/2 teaspoon Garam masala - 1/2 teaspoon Turmeric powder - 1/4 teas...
Post a Comment
Read more