SIMPLE MUTTON BIRYANI FOR BEGINNERS | MUTTON BIRYANI WITH BIRYANI MASALA | MUTTON BIRYANI RECIPE
Simple Mutton Biryani for Beginners | Mutton Biryani with Biryani Masala | Mutton Biryani Recipe | How To Make Mutton Biryani | Easy Mutton Biryani Recipe | Mutton Biryani Recipe for Bachelors | Simple Mutton Biryani for Bachelors | | Mutton Biryani
Ingredients for Mutton Biryani:
- Mutton (or Goat Meat), large pieces with bones- 1 kg
- Basmati Rice- 700 gms (4 US cup measure)
For Marinating the Mutton:
- Ginger Garlic paste- 2 tbsp
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Ready made Biryani Masala- 5 tbsp
- Whisked curd/ plain yogurt- 1 US cup measure
- Green Chillies, slit- 5 numbers
- Coriander leaves, chopped- 1 cup
- Mint leaves, chopped- 1 cup
For Cooking the Mutton:
- Refined Oil- 5-6 tbsp
- Green Cardamom- 5
- Cloves- 5
- Cinnamon- 3
- Onions sliced- 5 medium (400 gms) + 1 medium to be made into a birista
( since Biryani Masala has salt added to it, no salt has been added while cooking the mutton. Do taste the gravy for salt while cooking the mutton and add salt if and as required)
For Cooking Rice:
- Shahjeera (caraway seeds) - 3/4 tsp
- Green cardamom - 4
- Cloves - 4
- Cinnamon- 2 pieces
- Salt- 2 1/2 tablespoon
- Water to boil the rice- around 2.5 litres
- Mint leaves - around 10- 15 leaves
Preparation :
- Marinate the mutton with the items indicated and set aside for 1 hour.
- In case not using pressure cooker, marinate for 4 hours or overnight in a refrigerator.
- Slice the onions ( all the 6 onions) and slit the green chillies
- Fry one sliced onion into a birista till golden, set aside for use as a garnish.
- Chop 1 cup coriander leaves and 1 cup mint
- Whisk the yogurt and set aside
- Wash & soak the Basmati Rice 30 mins before you cook it.
Process :
To cook the Mutton :
- Heat 5-6 tbsp oil in a pressure cooker or heavy bottom pan and add the whole spices.
- Give a stir and when it splutters, add the 5 medium sized sliced onions.
- Fry on high heat for around 12 mins till the onions are light brown.
- Now add the marinated mutton, mix and fry on high heat for 3 mins.
- Now continue to fry the mutton on medium heat for another 5 mins till oil separates. (Readymade Biryani Masala usually contains salt, hence salt is not added while cooking the mutton in this recipe. Do check if the biryani masala you are using has salt in it or else add as per your taste.)
- Add 150 ml water, give a mix and close the pressure cooker. In case the pressure cooker has a whistle cook for 3 whistles ( on high heat till 1st whistle and on low for next 2) or for 15 mins when using a different kind of pressure cooker.
- In case you’re not using a pressure cooker, continue to cook covered on low heat for 45-60 mins till meat is tender and add water as & when required. Give a stir few times so that it doesn’t get stuck at the bottom.
- Once the pressure has released, open the lid & dry up any excess water to get a thick gravy.
To cook the Rice:
- Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat.
- You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste.
- Once the water starts to boil or bubble, add Shah Jeera - 3/4 tsp, Green cardamom -4, Cloves - 4, Cinnamon- 2 pieces and Salt- 2 1/2 tablespoon (two and half tablespoon)
- Stir it well to dissolve the salt completely . The water must be very salty.
- Once the water starts boiling, add the strained basmati rice & stir it well.
- Continue to boil it on high heat, stirring few times very gently to not break the rice.
- After around 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.
Layering the rice and cooked chicken:
- Take a heavy bottom pan and spread half the cooked rice as the 1st layer.
- Now spread the cooked mutton with gravy on top of the rice uniformly as shown in the video.
- Next, spread the balance rice as the top layer.
- Sprinkle the birista & mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins.
- Allow it to rest for around 15 mins.
- Once you open the lid, mix the meat and rice evenly to serve.
#muttonbiryani #simplemuttonbiryani #easymuttonbiryani #muttonbiryanirecipe #bachelormuttonbiryani #spiceeats #spiceeatsrecipes #spiceeatsmutton
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!
Biryani Decoded: My Easy Guide ???? | Marion's Kitchen
True happiness is homemade lamb biryani, and this recipe is as delicious as it gets. This Indian-inspired biryani dish features tender, fall-apart lamb, fluffy rice and all the extra homemade embellishments you'd expect from the real deal.
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How to cook Lamb Biryani Recipe Restaurant Style | Indian Cooking | Cook with Anisa | #Recipes
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Eid Special Mutton Dum Biryani Recipe | Hyderabadi Biryani | Easy Homemade Biryani recipe | Bakra Eid Special Recipe
If you're looking for a delicious Hyderabadi Mutton Dum Biryani to enjoy during Eid, then you've come to the right place! This Mutton Dum biryani is made with saffron infused fragrant Basmati rice, mutton, caramelized onions, tomatoes, spices, and yogurt. It is a popular dish during Bakra Eid, and is perfect for any celebration!
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Refined Oil 1/2 Cup
2 Big Onions sliced 200gm
4 Cloves,4 Cardamom, 1 Cinnamon, 1 Star anise, 2 Bay leaves, 20 Peppercorns
Mutton 500gm
2 Tbsp Ginger Garlic paste
Salt to taste
1/2 Tsp Turmeric
2 Tbsp Lemon juice
1/2 Tsp Cumin powder
1 Tsp Coriander powder
1 Tbsp Kashmiri chilli powder
1 Tbsp Biryani masala
Fried Onions
Green Chillies (3-4)
Tomatoes 200gm
Sugar 1Tsp(optional)
Curd 200ml, beaten at room temperature
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2.5 Litres|10.5 Cups Water
4 Cloves,4 Cardamom, 1 Cinnamon, 1 Star anise, 2 Bay leaves, 12 Peppercorns
1 Tbsp Salt
1 Tbsp Lemon juice along with the Lemon peel
Kewra water few drops
Basmati rice 500gm (soaked atleast for an hour or two)
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Chopped Mint and Coriander Leaves
Fried Onions
Saffron with warm milk
Red food color with hot water(Optional)
Ghee 2-3 Tbsp
????????????????????????
Wash and Soak the Basmati rice for atleast an hour or two.
In a Pressure cooker, Add refined oil and fry the onions till Golden brown. Take half of them out for later use.
Add whole spices and saute Mutton. Add Ginger Garlic paste. Saute for 2 mins. Add turmeric powder, salt, Lemon juice and saute for 15mins or till water dries up. Add 11/2 Cups of warm Water. Close the Cooker Lid and cook the mutton on medium heat for 3 Whistles or till it's almost cooked 90-95%.
Open the lid and continue cooking. Add some fried onions, remaining spices and saute for 2 mins. Add the tomatoes and cover lightly. Cook till tomatoes soften.
Add the curd and cover cook for 2 mins. Add Lemon juice. Check salt at this stage. Ensure gravy is neither too watery or too less for dum.
Boil the water for Rice with spices, salt and ghee. Add Lemon juice and few drops of Kewra water. Once boiling add the drained rice and cook on high flame for 8-10 mins. Check if it's almost cooked 90-95%. Keep aside.
Transfer the cooked mutton gravy to the biryani vessel. Layer with the rice. Add the chopped mint and coriander leaves, fried onions and saffron milk and finally red food color. Add Ghee. Cover tightly with aluminium foil then close the lid. Place it on an iron tawa and cook on high flame for 5 mins then low for 15mins.
Keep covered for another 15-20 mins before serving.
Garnish with chopped coriander and Serve it with Raita
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Eid Special Mutton Dum Biryani Recipe | Hyderabadi Biryani | Easy Homemade Biryani recipe | Bakra Eid Special Recipe | Biryani recipe| Mutton Biryani Hyderabadi| Hyderabadi Dum Biryani
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