..Biryani..
Share recipes of all types of biryani here :D Hyderabadi Biryani ONE REQUIRES the following ingredients: Basmati rice (washed and drained) - 500 gms, Mutton (cut into 2'' pieces) - 1 kg, ginger-garlic paste, big onions (sliced fine and fried till crisp) - 5, Red chilli powder -2 tbsp, haldi - 1tsp, 2" pieces raw papaya made into paste, Beaten curd - 1 ½ cups Saffron (dissolved in warm milk) - 2 pinches. Powder the following masala: Dalchini - 4 pieces masala elaichi - 2, green elaichi - 6, lavang - 6, tej patta, kalimirchi - 1tsp, shahijeera - 1tsp. For the rice one requires the following whole masala: Masala elaichi - 1, dalchini - 2 pieces, green elaichi - 2, lavang - 3 Ghee or refined oil - 5 tbsp, a handful of chopped pudina and kothmir Salt to taste Method: To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours. Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste. Cook the rice till ¾ done and then drain in the colander. Remove the whole masala. Melt the ghee and set aside. To assemble: Take a heavy-bottomed dekchi and add the marinated mutton and ½ of the melted ghee. Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining ghee, saffron milk and lemon juice. Cover and seal the dekchi with atta paste. Place over high heat for 20-25minutes. Lower heat and cook for another45 minutes. Serve hot.
Share recipes of all types of biryani here :D Hyderabadi Biryani ONE REQUIRES the following ingredients: Basmati rice (washed and drained) - 500 gms, Mutton (cut into 2'' pieces) - 1 kg, ginger-garlic paste, big onions (sliced fine and fried till crisp) - 5, Red chilli powder -2 tbsp, haldi - 1tsp, 2" pieces raw papaya made into paste, Beaten curd - 1 ½ cups Saffron (dissolved in warm milk) - 2 pinches. Powder the following masala: Dalchini - 4 pieces masala elaichi - 2, green elaichi - 6, lavang - 6, tej patta, kalimirchi - 1tsp, shahijeera - 1tsp. For the rice one requires the following whole masala: Masala elaichi - 1, dalchini - 2 pieces, green elaichi - 2, lavang - 3 Ghee or refined oil - 5 tbsp, a handful of chopped pudina and kothmir Salt to taste Method: To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours. Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste. Cook the rice till ¾ done and then drain in the colander. Remove the whole masala. Melt the ghee and set aside. To assemble: Take a heavy-bottomed dekchi and add the marinated mutton and ½ of the melted ghee. Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining ghee, saffron milk and lemon juice. Cover and seal the dekchi with atta paste. Place over high heat for 20-25minutes. Lower heat and cook for another45 minutes. Serve hot.