Kamis, 20 Februari 2014

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Hyderabadi Mutton Biryani











As-Salaam-Alaikum everyone., this is my best recipe for Ramadan.,hope u all will love it and make it for Eid -- HAPPY RAMADAN


This is my entry for Ramazan Special and also for Monas RCI:Authentic Hyderabadi Cuisine. INGREDIENTS

1.Mutton(gosh) 1kilo

2. Basmati rice 5cups(wash and soaked in water for minimum 1hour)

3. Fried Onions 5big(half is used in the marinade and the other half for the layers)

4. Red chilli pwdr 1/2Tspn

5. Ginger-Garlic paste (fresh) 4Tbspns

6. Green chilles (grinded to paste ) 30

7. Coriander leaves 1 bunch(grinded to paste)

8.Mint leaves 1/2 bunch(grinded to paste)

9.Shazeera (whole) 1Tspn

10.Garam masala(fresh) 1Tspn

11.Curd 450grms

12. Nimbu(lime) 1

13. Saffron(zafran) 2pinches

14.Biryani colur(mix in 4tspns of water with a pinch of zafran)

15.Milk 1/2 cup

16.Desi ghee 5Tspns

17.Whole garam masala 4-5loung,3elaichi,2pattas

18.Salt to taste For the marination


  • Wash the mutton and drain out all the water. Mix salt,red chilli pwdr,Ginger-garlic paste,garam masala,fried onion(crush it a bit),Shazeera,nimbu juice,greenchillies-coriander leaves-mint leaves paste and curd.marinade minimum for 1 hour (i marinade it a night before and refrigarate it tastes really good.




FOR THE ADHAAN




  • Boil lotz of water in a big vessel with 4-5 loung,3elaichi,2pattas with some coriander leaves,mint leaves and 4-5 green chillies and little lemon juice with 10Tspns of salt.

  • When the water starts boiling add the soaked basmati rice and cook till the rice grain can be broken into two(ek kani).

  • Strain the water and keep the basmati rice aside.



Method




  • In the marinaded mutton add 5Tbspns of oil and keep aside.

  • Take a big Vessel to cook the biryani.

  • Follow the following steps to dum the biryani.



Layer 1



Put a very thin layer of cooked basmati rice.(so that Ur mutton doesnt burn if u happen to over cook)


Layer2 Put the marinaded mutton as the 2st layer. Layer 3 Put Cooked basmati rice(put half) Layer 4 coriander leaves,mint leaves cut to small and fried onion (always put fried onion in the this layer and not in the top layer otherwise they become black because of the steam) Layer 5 basmati rice(the other half) Layer 6 Biryani colour mixed in 4tspns of water with a pinch of saffron,milk 1/2 cup,Desi ghee 5Tspns(do not add any oil) Now put this vessel on the stove and cook on low flame for 45minutes till done. Mix the Biryani and serve with raita and mirchi ka salaan TIP:


  • Always put the first layer of rice as a precaution in case u over cook.

  • After the biryani gets cooked before u start mixing it.,take out the top layer of rice in a different vessel and then mix the biryani(this is done so that if u want a less masala biryani u can add this rice or u can leave it according to ur taste)

  • Always add the hara-masala to the boiling water(this is done so that the rice absorbs the nice aroma of the haramasala)







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