Showing posts with label Biryani. Show all posts

Tuesday

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Sunday

Ingredients

Mutton or Chicken-1 kg (round pieces)
Potato-4 big size
Tomato-6 (cut in 4 pieces)
Rice Basmati-1 kg (soak in water in 15 minutes)
Lemon-4
Yogurt-1 cyup
Ginger/Garlic Paste-1-1/2 tbsp
Mint-1 bunch
Clove-4
Black cumin-1 tsp
Corinder seeds powder-2 tbsp
Food color (zarday ka rang)-1/4 tsp
Onion-4
Dried Plum-1 cup (soak in warm water)
Salt-To taste
Green Chili-6
Little Cardamom-6
Clack Pepper-6
Red Pepper Powder-1 tbsp
Milk-1 cup
Ghee/Oil-1 cup

Method

First of all wash the meat and marinate it with yogurt, ginger/garlic paste, red pepper, coriander powder, lemon 2, mint, green chili, plum, salt, leave it for half an hour.
Take a cooking bowl put oil, onion and cook it until golden brown in it.
When it gets golden brown then remove half onion from it and put meat and cook it.
After that when meat water evaporate then remove it from the flame.
Take potato cut it into bid pieces and deep fry it.
Cut tomato in 4 pieces and also fry it.
Now take tomato and potato put it in the meat and cook it.
Boil the rice in another flame. when you are going to boil the rice put mint, green chili, little cardamom, black pepper, salt, clove.
Take a cooking bowl apply ghee in it spread rice as a layer then spread meat layer and again do this step. In the end put brown onion, put food color in milk and mix it, lemon syrup, and cook it over slow flame.
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1) 1/2 kg Mutton
2) 2 Cups basmati rice
3) Few flakes garlic
4) 3 tsp Coriander powder
5) Dried coconut
6) 1 Inch stick cinnamon
7) 3 Green chillies
8) 1 tsp Chilli powder
9) 1 Cup onion
10) 1 Inch piece ginger
11) 1 tsp Poppy seeds
12) 3 Cloves, peppercorns and cardamoms
13) 1 Cup curd
14) 1/2 Cup onion
15) 2 Bay leaf
16) 8 tbsp Fat
17) Salt to taste

Method:
1. Clean the meat and cut into pieces.
2. Soak the meat in curd.
3. Roast cardamom, cinnamon, peppercorns and powder cloves. Make powder.
4. Grind ginger, red chillies, green chillies, half the onions, garlic and copra.
5. Now heat fat in a pan. Add chopped onions and ground spices.
6. Fry until onions turn golden brown.
7. Now add meat and fry well. Add poppy seed powder.
8. Add salt and remaining curd. Cook till meat becomes tender.
9. Add powdered spices to it and remove from the flame.
10. Chop remaining onions. Fry them in fat in a separate pan.
11. Add cloves and bay leaf.
12. Fry for few minutes and add rice. Fry for another few minutes.
13. Put salt to taste and make the quantity of water double.
14. Remove from the flame when rice gets cooked and no moisture is left.
15. Arrange a part of cooked rice in a pan and sprinkle saffron water over it.
16. Place the meat over it and cover with rice layer once again.
17. Garnish with fried onions and nuts.
18.Mutton Biryani is ready.

Wednesday

Masalay daar Biryani

Ingredients

Mutton with bones-1/2 kg
Rice (sela)-2 cup
Yogurt-1 cup
Ginger Garlic paste-2tbsp
Plum (dry)-1/2 cup
Garam masala powder-1tbsp
Coconut powder-2tbsp
Crushed red pepper-2tbsp
Whole garam masala-1/2 cup
Green chili-5 to 6
Coriander-1/2 bunch
Mint-1/2 bunch
Onion slices (brown) 2
Ghee-1 cup
Salt-as required

Method

For baking Mutton

Take a bowl ,put mutton ginger garlic paste water and cook it until mutton get soft.

For the making of Rice

Take a frying pan put ghee whole garam masala (sabit garam masala) and cook it for 2 to 3 minutes
After that add yaghni and already soaked rice and boil it.

For making Qorma

Take a bowl , put ghee and half brown onion , mutton and cook it for 4 to 5 minutes.
Take a mixing bowl and put yogurt, garam masala, crushed red pepper, ginger garlic paste, coconut powder, salt and mix it well .
After that add this mixture into mutton and cook it over slow flame.
When mixture get started dry then add green chili, plum, 2 cup water and cook it.
Now take a cooking bowl and spread first layer of qorma after that second layer of rice and sprinkle mint, coriander and repeat this step as your requirement.
In the end sprinkle green chili, brown onion and leave it over slow flame.

Tuesday

Vegetable Biryani

Ingredients:

1) Basmati rice, soaked 20 minutes drained 2 cups
2) Water 8 cups
3) Bay leaves 5-6
4) Salt 1/2 tsp
5) Cloves 4-5
6) Cinnamon Stick 2 inch
7) Green cardamoms 4-5
8) Cumin seeds 1 tsp
9) Blades mace 2
10) Garam masala powder 2 tsp
11) Ghee 1 tbsp
For the Layering
1) Bay leaves 10-15
2) Mixed diced vegetables, par-boiled 500 g
3) Lemon Juice 1 lemon
4) Strands Saffron a few
5) Milk 1 tbsp
6) Drops yellow food colour a few
7) Yogurt, whisked 1 cup
8) Cream 1/2 cup
9) Mint leaves 1 sprig
10) Crisp fried onions 2 cups

Method:
1. Bring 8 cups of water to a boil in a large pan along with the bay leaves and salt.
2. Tie the cloves, cinnamon, cardamom, cumin and mace in a muslin bundle, add this to the water and simmer for about 15 minutes.
3. Add the rice and boil for about 15 minutes till the rice is almost done.
4. Drain the rice in a strainer, put it back in the pan and add garam masala powder and ghee.
5. Line a heavy-based pan with the bay leaves, cover with layers of rice alternating with layers of vegetables, starting and ending with rice, sprinkle with lemon juice.
6. Soak the saffron in milk and add the food colour.
7. Pour on one half of the rice in the pan, leaving the other side white.
8. Spread the yogurt and cream over the rice so that it is completely covered.
9. Seal the lid to the pot with dough and put back on the stove on very low heat, for 30 minutes.
10. Serve the biryani garnished with mint and fried onions.

Sunday

Mutton Biryani

Ingredients:

Friday

Bombay Biryani

online-khao-pakao.blogspot.com

INGREDIENTS

RICE
1/2 kg
MUTTON CHEST
1/2 kg
MUTTON (LAMB LEG MEAT)
1/2 kg
YOGURT
1 cup
POTATOES
2-3
TOMATOES
3
ONIONS
2
BIRYANI MASALA
1/2 tsp
BLACK CUMIN
1/2 tsp
GINGER GARLIC PASTE
3 tbsp
YELLOW FOOD COLOUR
1/2 tsp
CORIANDER
1/2 bunch
MINT
1/2 bunch
GREEN CHILIES
5-6
GHEE
1 cup
SALT
as required

DIRECTIONS

Boil water in a pan. Add salt, 2 tbsps of oil and black cumin. When the aroma is given off add the rice and boil till half done. Strain the rice.

Method to prepare the potatoes

Mix the potatoes with yellow food color and salt. Boil the potatoes.

Method to prepare the korma

Heat oil in a pan and fry the chopped onions till they turn dark brown. Add the mutton along with the garlic paste. Fry until the oil forms a separate layer on top. Add the yogurt and biryani masala fry for 2-3 minutes. Add the chopped tomatoes and cook until tender.
Pour a sufficient amount of water and cook until the meat is tender and the water dries.

For assembling

Mix the yogurt and ghee and spread a layer on the base of a deep skillet. Take half of the rice and spread on top of the yogurt. Add half of the korma followed by chopped coriander, fried potatoes, chopped mint leaves, green chilies. Then add another layer of rice
Followed by a layer of korma and boiled potatoes. Mix the yellow food color in water and pour on top. Lastly heat the ghee and pour on top. Reduce the flame, cover and simmer for 5-10 minutes.
Dish out and serve.