Mutton Biryani in Presure Cooker #shorts
Mutton biriyani
For marinate
Mutton -600gm
(Star anise-2
Mace-1
Cinnamon -1
Cardamom -1
cloves -3
Cumin seeds -1tsp
Fennel seeds -1tsp
Pepper corns -1tsp
Coriander seeds-2tsp
Bag leaf -1) for biriyani powder
Mint leaves -1bowl
Coriander leaf-1bowl
Fried onion -1/4 bowl
Salt
Curd 1bowl
Lemon-1/2
For cooking
Oil/Ghee
Onion -2
Mirchi-3
Ginger garlic paste-1tsp
Basmati rice-500gm
Mint leaf -1/2 bowl
Coriander leaf-1/2bowl
Salt
Water
Lemon -1/2
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.
Chicken & Lamb Mixed Biryani | Royal Mixed Biryani | Traditional Biryani Recipe | Grandpa Kitchen
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Chicken & Lamb Mixed Biryani | Royal Mixed Biryani | Traditional Biryani Recipe | Grandpa Kitchen
Chicken & Lamb Mixed Biryani | Royal Mixed Biryani | Traditional Biryani Recipe | Grandpa Kitchen
Chicken Biryani - A step-by-step guide to the best rice dish ever
My Biryani video is one of my most viral to date, so it deserves its own long format video to truly do it justice! This time, I decided a traditional Hyderabadi Chicken Biryani was in order. It’s easy, achievable and a great dish for serving lots of people! Let me know in the comments how yours went.
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Ingredients
- 3 large red onions, sliced thin
- 200ml peanut oil for frying
- 1 kg chicken thighs, skin off
- 4 tbsp yogurt
- 1 tsp chilli powder
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 3 tsp ginger paste
- 1 tsp garlic paste
- Juice of 1 lemon
- 2 green chillies
- 2 cinnamon sticks
- 12 cardamom pod
- 2 tsp cumin seeds
- 6 cloves
- Salt to taste
- 1 bunch mint
- 1 bunch coriander
- 1 kg aged basmati rice
Method
1. Start by making the crispy onions by heating up the oil in a saucepan over a medium high heat and frying the sliced onions in batches until golden brown.
2. Next, marinate your chicken by adding the chicken, 1/3 of the crispy onions, yoghurt, chilli powder, turmeric, garam masala, ginger, garlic, one cinnamon stick, 8 cardamon pods, 1 green chilli sliced thin, 1 tsp cumin seeds, 4 cloves and a tsp of salt in a large pot. Mix well and marinate for 4-24 hours.
3. With the rice, rinse it twice then soak it in water for 40 minutes
4. In a large pot, half filled with water, add 1 tbsp salt, 1 green chilli sliced lengthways in half, 6 green cardamon, 1 cinnamon stick, 2 cloves and 1 tsp cumin seeds and bring to a simmer.
5. Add the soaked rice to the simmering water, stir once and cook for 6-8 minutes or until its just cooked. You still want a bit of bite in the rice.
6. Remove the rice from the water and set aside.
7. Place the marinated chicken onto a high heat and cook for 6-7 minutes, stirring every 1-2 minutes.
8. Remove half of the chicken, then sprinkle half of the rice on the chicken in the pot.
9. Next, add a layer of the crispy onions, some mint and coriander.
10. Place the rest of the chicken and repeat with the rice, crispy onions and herbs.
11. Place a clean tea towel over the lid of the pot and cover the biryani.
12. Turn your element to medium high for 10 minutes, then turn it down to very low for 30 minutes. Take from the heat and let it rest for 20 minutes before taking the lid off and serving.
13. Enjoy!