Lamb Biryani RICE-COOKER vs STOVETOP | Marion’s Test Kitchen
Convenience: gotta love it. If there’s a shortcut, technique or kitchen trick that’s going to deliver on flavour but save on hassle, I’m all for it. So let’s explore. Can you make a lamb biryani… in a rice cooker? TOTALLY. Here’s the recipe.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Lamb Biryani with Nik Sharma | Serious Eats At Home
Biryani is a celebration of aroma, color, and flavor, with perfectly cooked, fluffy grains of scented basmati rice and tender chunks of spiced lamb. Nik Sharma shows us how to make this spectacular dish at home (along with special guest, Paddington Sharma).
Full Story:
For more Nik Sharma, check out his new book-- The The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes:
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Eid Special Degi Mutton Biryani Recipe by Food Fusion
This Eid make aromatic degi mutton biryani in the most authentic way, for best results use @FalakRiceChannel extreme biryani perfect rice. For those who want to know, we bought this small baby size deigh from Jodia bazar Karachi. #happycookingtoyou #foodfusion #Biryani #rice #digitalammi #FalakRice #Falak
Written Recipe:
Serves 5-6
Recipe in English:
Ingredients:
-Mutton mix boti 750g
-Sabut kali mirch (Black peppercorns) ½ tsp
-Zeera (Cumin seeds) 1 & ½ tsp
-Hari elaichi (Green cardamom) 3-4
-Bari elaichi (Black cardamom) 2
-Laung (Cloves) 4-5
-Darchini (Cinnamon sticks) 2-3
-Lal mirch (Red chilli) crushed 1 & ½ tbs
-Sabut dhania (Coriander seeds) crushed 1 tsp
-Haldi powder (Turmeric powder) 1 tsp
-Falak Himalayan Fine Pink salt 1 & ½ tsp or to taste
-Biryani masala 2 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Hari mirch (Green chilli) paste 2 tbs
-Dahi (Yogurt) 4 tbs
-Tamatar (Tomatoes) sliced 2 medium
-Water 1 & ½ litre
-Falak Extreme Basmati Rice 700g
-Water as required
-Water as required
-Falak Himalayan Fine Pink Salt 1 & ½ tbs
-Zeera (Cumin seeds) 1 tsp
-Sabut kali mirch (Black peppercorns) 5-6
-Badiyan ka phool (Star anise) 2
-Podina (Mint leaves) 10-12
-Cooking oil 2 tbs
-Dahi (Yogurt) 250g
-Zarda ka rang (Orange food color) 1 tsp
-Tamatar (Tomatoes) sliced 2 medium
-Pyaz (Onion) fried ½ Cup
-Aloo bukhara (Dried plums) 6-7
-Hara dhania (Fresh coriander) chopped handful
-Podina (Mint leaves) chopped handful
-Hari mirch (Green chillies) 8-10
-Lemon slices 5-6
-Jaifil powder (Mace powder) ¼ tsp
-Javitri powder (Nutmeg powder) ¼ tsp
-Elaichi powder (Cardamom powder) ½ tsp
-Cooking oil 1 Cup
-Kewra water 2 tsp
Directions:
-In a daig,add mutton,black peppercorns,cumin seeds,green cardamom,black cardamom,cloves, cinnamon sticks,red chilli crushed,coriander seeds,turmeric powder,pink salt,biryani masala,ginger garlic paste,green chilli paste,yogurt,tomatoes,water,mix well & bring it to boil,cover & cook on low flame until meat is 80% done (35-40 minutes) & cook until ½ cup stock is left.
-In a bowl,add rice,water,wash thoroughly & soak for 30 minutes then strain soaked rice & set aside.
-In a pot,add water,pink salt,cumin seeds,black peppercorns,star anise,mint leaves & mix well.
-Add cooking oil & mix well,cover & bring it to boil.
-Add soaked rice,mix well & boil until 80% done then strain & set aside.
-In a bowl,add yogurt,orange food color & whisk well.
-Now add dissolved colored yogurt in daig,tomatoes,fried onion,dried plum,fresh coriander,mint leaves,green chillies,lemon slices,mace powder,nutmeg powder,cardamom powder,boiled rice, cooking oil,kewra water,cover with a kitchen cloth & lid,place heavy weight on it & cook on high flame for 5 minutes then steam cook on low flame for 10-12 minutes & serve!
Recipe in Urdu:
Directions:
-Daig mein mutton,sabut kali mirch,zeera,hari elaichi,badi elaichi,laung,darchini,lal mirch crushed,sabut dhania,haldi powder,pink salt,biryani masala,adrak lehsan paste,hari mirch paste,dahi, tamatar aur pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per gosht 80% done ho janay tak paka lein (35-40 minutes) & ½ cup stock reh janay tak paka lein.
-Bowl mein chawal aur pani dal ker thoroughly wash ker lein aur 30 minutes kliya bhego dein phir soaked chawal ko strain ker lein & side per rakh dein.
-Pot mein pani,pink salt,zeera,sabut kali mirch,badiyan ka phool aur podina dal ker ache tarhan mix ker lein.
-Cooking oil dal ker ache tarhan mix karein aur dhak ker ubal lein.
-Soaked chawal dal ker ache tarhan mix karein aur 80% tak boil ker lein phir strain ker ka side per rakh dein.
-Bowl mein dahi aur zarda ka rang dal ker ache tarhan whisk ker lein.
-Daig mein dissolved colored dahi,tamatar,fried pyaz,aloo bukhara,hara dhania,podina,hari mirchein,lemon slices,jaifil powder,javitri powder,elaichi powder,boiled chawal,cooking oil aur kewra water dal ker kitchen cloth & lid sa cover ker lein aur tez ancch per 5 minutes kliya paka lein phir halki ancch per 10-12 minutes kliya steam cook ker lein & serve karein!
Simple No Nonsense Chicken Biriyani Recipe | Easy Step By Step Tutorial...
Ingredients list:
STEP 1
700 GR BASMATI RICE - WASH AND SOAK IN WATER FOR AT LEAST 1 HOUR BEFORE COOKING
STEP 2 CHICKEN MARINADE - MARINADE FOR AT LEAST 1 HOUR BEFORE COOKING
1 KG CHICKEN
1 TSP SALT
1 TSP TURMERIC POWDER
1.5 TSP CHILLI POWDER
2 TSP CURRY POWDER
2 TSP CORIANDER POWDER
0.5 CUMIN POWDER
0.5 TSP GARAM MASALA POWDER
4 TBS VEGETABLE OIL
4 TBS YOGURT
STEP 3 RICE:
700 GR BASMATI RICE
1 TBS OIL
3 BAY LEAF (TEZ PATA)
2 STAR ANISE
1 TSP CUMIN SEEDS
2 CINNAMON (CASIA BARK)
5 CLOVE
6 CARDAMIN
1 TSP GINGER PASTE
1 TSP SALT
STEP 4 CHICKEN BHUNA:
3 TBS GHEE
380 GR ONION (3 MED ONION)
1 TBS GINGER PASTE
1.5 TBS GARLIC PASTE
2 TSP SALT
10 GREEN CHILLI
6 ALOO BAKHARA (DRIED PLUM)
STEP 5 LAYER THE BIRIYANI:
1ST LAYER 1 TBS GHEE
2ND LAYER RICE
3RD LAYER CHCIKEN BHUNA
4TH LAYER RICE
TOP REMAINING BHUNA SAUCE & CORIANDER
FOIL THE TOP TO KEEP STEAM LOCKED IN TO STEAM COOK THE RICE.
COOK THE RICE 30 MINS ON LOW HEAT. LEAVE 30 MINS TO REST BEFORE MIXING AND ENJOYING THE AMAZING BIRIYANI...
PLEASE WATCH THE VIDEO TO UNDERSTAND BETTER.
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Muslim Friend Marriage | Eating Mutton Biryani Chicken 65|Unlimited Ice Cream ????|Dhoni ???? #shorts #kfc
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Mutton Biryani Recipe, Hyderabadi Mutton Biryani, Lamb Biryani
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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