Any Indian Recipe for Mutton Biryani?!
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Answers:
Here you go !.!.!.!.!.!. = )
Mutton Biryani
? 1/2 kg Mutton
? 2 Cups basmati rice
? Few flakes garlic
? 3 tsp Coriander powder
? Dried coconut
? 1 Inch stick cinnamon
? 3 Green chillies
? 1 tsp Chilli powder
? 1 Cup onion
? 1 Inch piece ginger
? 1 tsp Poppy seeds
? 3 Cloves, peppercorns and cardamoms
? 1 Cup curd
? 1/2 Cup onion
? 2 Bay leaf
? 8 tbsp Fat
? Salt to taste
How to make Mutton Biryani:
? Clean the meat and cut into pieces!.
? Soak the meat in curd!.
? Roast cardamom, cinnamon, peppercorns and powder cloves!. Make powder!.
? Grind ginger, red chillies, green chillies, half the onions, garlic and copra!.
? Now heat fat in a pan!. Add chopped onions and ground spices!.
? Fry until onions turn golden brown!.
? Now add meat and fry well!. Add poppy seed powder!.
? Add salt and remaining curd!. Cook till meat becomes tender!.
? Add powdered spices to it and remove from the flame!.
? Chop remaining onions!. Fry them in fat in a separate pan!.
? Add cloves and bay leaf!.
? Fry for few minutes and add rice!. Fry for another few minutes!.
? Put salt to taste and make the quantity of water double!.
? Remove from the flame when rice gets cooked and no moisture is left!.
? Arrange a part of cooked rice in a pan and sprinkle saffron water over it!.
? Place the meat over it and cover with rice layer once again!.
? Garnish with fried onions and nuts!.
? Mutton Biryani is ready!.Www@FoodAQ@Com
Mutton Biryani
? 1/2 kg Mutton
? 2 Cups basmati rice
? Few flakes garlic
? 3 tsp Coriander powder
? Dried coconut
? 1 Inch stick cinnamon
? 3 Green chillies
? 1 tsp Chilli powder
? 1 Cup onion
? 1 Inch piece ginger
? 1 tsp Poppy seeds
? 3 Cloves, peppercorns and cardamoms
? 1 Cup curd
? 1/2 Cup onion
? 2 Bay leaf
? 8 tbsp Fat
? Salt to taste
How to make Mutton Biryani:
? Clean the meat and cut into pieces!.
? Soak the meat in curd!.
? Roast cardamom, cinnamon, peppercorns and powder cloves!. Make powder!.
? Grind ginger, red chillies, green chillies, half the onions, garlic and copra!.
? Now heat fat in a pan!. Add chopped onions and ground spices!.
? Fry until onions turn golden brown!.
? Now add meat and fry well!. Add poppy seed powder!.
? Add salt and remaining curd!. Cook till meat becomes tender!.
? Add powdered spices to it and remove from the flame!.
? Chop remaining onions!. Fry them in fat in a separate pan!.
? Add cloves and bay leaf!.
? Fry for few minutes and add rice!. Fry for another few minutes!.
? Put salt to taste and make the quantity of water double!.
? Remove from the flame when rice gets cooked and no moisture is left!.
? Arrange a part of cooked rice in a pan and sprinkle saffron water over it!.
? Place the meat over it and cover with rice layer once again!.
? Garnish with fried onions and nuts!.
? Mutton Biryani is ready!.Www@FoodAQ@Com
Check this link - http://72!.3!.253!.187/vahrehvah/recipedeta!.!.!.Www@FoodAQ@Com
IndiaCurry!.com gives three recipesto make Lamb Biryani: Pakki Biryani, Kutchi Biryani, and Modern Biryani
I will give the the Kutchi Biryani!. It is rather involved
http://www!.indiacurry!.com/rice/hyderabad!.!.!.
Lamb Biryani Hyderabad style Recipe
This is a type of Kutchi Biryani!. Normally the dish is made with goat meat (preferably kid)!. I will use lamb instead
The meat is marinated!. Marinated meat with marinate is transferred to a baking pan!. The rice is mixed with spiced yogurt!. The rice mixture is placed on top of the lamb!. The baking dish is sealed and slow cooked for a few hours!.
Ingredients
Lamb Layer
1!. Boneless Sirloin cubes (1" to 1?"): 1 pound
2!. Shanks (Bones with meat cut about 2" long): 1 pound
3!. Dry Spices
Salt: ? teaspoon
Cayenne pepper ground: ? teaspoon
Green Cardamom seeds: 2 teaspoon
Black peppercorn: 10
Cinnamon stick 3"x?" Broken: 1
Cloves: 8
Fennel seeds: ? teaspoon
Shahi Jeera: ? teaspoon
Nutmeg grated: ? medium size
Mace: 3 blades
4!. Wet Ingredients
Chopped onion: ? cup
Garlic cloves peeled: 3
Ginger chopped: 2" x 1"
Fresh Serrano: 2
Flesh of Green Papaya:? cup
Yogurt: 2? cup
Lemon Juice: 2 teaspoons
Ghee: 1 Tablespoon
Rice Layer
Basmati Rice: 2 cups
Yogurt: 1 Cup
Saffron strands: ? teaspoon
Sweet aroma milk
1!. Milk: ? cup
2!. Yellow Cardamom cracked: 2
3!. Saffron strands: 6
4!. Kewra Essence: ? teaspoon
5!. Rose essence: ? teaspoon
Garnish layer
1!. Ghee: ? cup
2!. Onions thinly sliced vertically: 1 Cup
3!. Almonds sliced: ? cup
4!. Cashews halves: ? cup
5!. Fresh Ginger sliced into thin sticks: 1 Inch
6!. Fresh Cilantro chopped: ? cup
7!. Fresh Peppermint: ? cup
Lid Seal
1!. Flour: ? cup
2!. Water: 1 Tablespoon
Method
Lamb layer
I have used Green Papaya as one of the ingredients!. In this recipe, it is not necessary to marinate lamb
1!. Put dried spices in a food processor!. Process till coarse ground!.
2!. Add Wet ingredients to the food processor!. Process to make a paste!.
3!. Remove the paste!. Add lamb to the paste!. Rub the paste on the lamb!. Transfer to the Dutch-oven
Rice Layer
1!. Wash and Rinse Rice!. Presoak in water for at least 30 minutes!. Drain
2!. Crush and mix saffron to yogurt!.
3!. Fold yogurt and rice!.
4!. Transfer Rice on top of meat in the Dutch oven
Sweet aroma milk
Add Cardamom pods to milk!. Warm milk to 100o F!. Crush saffron!. Add saffron!. Let it cool about 10 minutes!. Add Kewra and Rose!. Cover!. Pour aroma milk over rice in a circular fashion!.
Garnish layer
Now we need to prepare items for the garnish layer!. Keep all items separate!. Sautee onions in Ghee till they are brown and caramelized!. Stir-fry Almonds and Cashews so they start to turn brown!. Sprinkle the Garnishing on the top!.
Baking
We need to now emulate Dum cooking (Cooking on low heat) in a Handi!.
Make the seal by kneading dough!. Apply dough to the lid all the way around!. Seal the pot with the lid!.
Preheat oven to 425o F!. Place the Biryani pot in the oven!.
After 30 minutes turn down the oven temperature to 275o F!. Cook for 6 to 8 hours
Remove the pot from the oven 15 minutes before service!. At the time of service, break the seal
Note: You can use Aluminum foil in-lieu of the lid and the dough!.Www@FoodAQ@Com
I will give the the Kutchi Biryani!. It is rather involved
http://www!.indiacurry!.com/rice/hyderabad!.!.!.
Lamb Biryani Hyderabad style Recipe
This is a type of Kutchi Biryani!. Normally the dish is made with goat meat (preferably kid)!. I will use lamb instead
The meat is marinated!. Marinated meat with marinate is transferred to a baking pan!. The rice is mixed with spiced yogurt!. The rice mixture is placed on top of the lamb!. The baking dish is sealed and slow cooked for a few hours!.
Ingredients
Lamb Layer
1!. Boneless Sirloin cubes (1" to 1?"): 1 pound
2!. Shanks (Bones with meat cut about 2" long): 1 pound
3!. Dry Spices
Salt: ? teaspoon
Cayenne pepper ground: ? teaspoon
Green Cardamom seeds: 2 teaspoon
Black peppercorn: 10
Cinnamon stick 3"x?" Broken: 1
Cloves: 8
Fennel seeds: ? teaspoon
Shahi Jeera: ? teaspoon
Nutmeg grated: ? medium size
Mace: 3 blades
4!. Wet Ingredients
Chopped onion: ? cup
Garlic cloves peeled: 3
Ginger chopped: 2" x 1"
Fresh Serrano: 2
Flesh of Green Papaya:? cup
Yogurt: 2? cup
Lemon Juice: 2 teaspoons
Ghee: 1 Tablespoon
Rice Layer
Basmati Rice: 2 cups
Yogurt: 1 Cup
Saffron strands: ? teaspoon
Sweet aroma milk
1!. Milk: ? cup
2!. Yellow Cardamom cracked: 2
3!. Saffron strands: 6
4!. Kewra Essence: ? teaspoon
5!. Rose essence: ? teaspoon
Garnish layer
1!. Ghee: ? cup
2!. Onions thinly sliced vertically: 1 Cup
3!. Almonds sliced: ? cup
4!. Cashews halves: ? cup
5!. Fresh Ginger sliced into thin sticks: 1 Inch
6!. Fresh Cilantro chopped: ? cup
7!. Fresh Peppermint: ? cup
Lid Seal
1!. Flour: ? cup
2!. Water: 1 Tablespoon
Method
Lamb layer
I have used Green Papaya as one of the ingredients!. In this recipe, it is not necessary to marinate lamb
1!. Put dried spices in a food processor!. Process till coarse ground!.
2!. Add Wet ingredients to the food processor!. Process to make a paste!.
3!. Remove the paste!. Add lamb to the paste!. Rub the paste on the lamb!. Transfer to the Dutch-oven
Rice Layer
1!. Wash and Rinse Rice!. Presoak in water for at least 30 minutes!. Drain
2!. Crush and mix saffron to yogurt!.
3!. Fold yogurt and rice!.
4!. Transfer Rice on top of meat in the Dutch oven
Sweet aroma milk
Add Cardamom pods to milk!. Warm milk to 100o F!. Crush saffron!. Add saffron!. Let it cool about 10 minutes!. Add Kewra and Rose!. Cover!. Pour aroma milk over rice in a circular fashion!.
Garnish layer
Now we need to prepare items for the garnish layer!. Keep all items separate!. Sautee onions in Ghee till they are brown and caramelized!. Stir-fry Almonds and Cashews so they start to turn brown!. Sprinkle the Garnishing on the top!.
Baking
We need to now emulate Dum cooking (Cooking on low heat) in a Handi!.
Make the seal by kneading dough!. Apply dough to the lid all the way around!. Seal the pot with the lid!.
Preheat oven to 425o F!. Place the Biryani pot in the oven!.
After 30 minutes turn down the oven temperature to 275o F!. Cook for 6 to 8 hours
Remove the pot from the oven 15 minutes before service!. At the time of service, break the seal
Note: You can use Aluminum foil in-lieu of the lid and the dough!.Www@FoodAQ@Com