Showing posts with label Main course dish. Show all posts
Showing posts with label Main course dish. Show all posts

Wednesday, November 12, 2014

Hyderabadi Mutton Biryani

(It is delicacy from Nizam’s kitchen and a spicy fragrant and colorful variant of Biryani in India)

You may also like to taste Mustard Chicken 


Also try Mutton Curry in mustard oil 

Preparation time: 30 minutes
Cooking time: 45 minutes
Marinade mutton in spices for one night.
Ingredients:
Mutton: 1 Kg
Rice (Basmati):500 gm
Cumin (Jeera):1 tsp
Whole Garam Masala: 2 tbsp
Garam Masala Powder: 2 tbsp
Boiled egg for decoration-02
Rose Water: 01 tbsp

Also taste Gosht Dum Biryani
 
Garlic-ginger paste: 02 tbsp
Golden fried sliced onions: 02 cups
Mint leaves: 01 bunch
Curd – 02 cups
Cashew nuts -50 gm
Turmeric powder: 01 pinch
Saffron: 01 pinch
Coriander leaves: 01 bunch
Salt to taste
Kashmiri red chili powder: 01 tbsp
Oil: 05 tbsp


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Preparation:
For the Marinade:
-Wash mutton {front leg (raan) or hind leg of a goat is recommended for Biryani}
-Pat dry and add garam masala, salt, ginger-garlic paste, red chili paste, and two cups of curd.  Put it in a clean film plastic bag and keep it in a refrigerator to marinade overnight.

Also taste Chicken Pulao 

For Biryani
-Boil water; add oil, salt and half-cook the rice.
-Next fry thinly sliced onions until golden brown.  Add 1/3 of golden-brown onion to the mutton marination and rest keep aside.
-Now in a Handi (Deep pan) add the marinated mutton on the bottom and top it off with half cooked rice, add mint leaves, coriander leaves and top it up fried onions. 
-In a separate bowl, add some warm milk to soak saffron.  Once the milk soaks the colour of the saffron, add it to the Handi.
-Cover the Handi or pan with airtight lid or add sticky dough to the edges and cover it with a lid.  Cook for 45 minutes.

Also taste Mutton Stew

-Add rose water and garnish with sliced boiled eggs.
-Serve hot with raita and mirchi ka salan
pic courtesy:http://mondaymasala.files.wordpress.com/2009/01/hyderabadi-mutton-biryani1.jpg


Mutton Stew

(It’s a simple recipe; an amateur cook can prepare it.)

You may also like to have Mustard Chicken

Also taste Chicken Pulao

Ingredients:
 Fresh Mutton –01 Kg
Coarsely chopped onions-04
Finely chopped garlic: 01 tbsp
Badi Elaichi: 02
Cinnamon stick -02
Pepper corns: 8-10
Bay leaves: 2-3
Ghee: Two tablespoons
Salt to taste


For news about Dehradun, India and the whole World, please visit Doonspot
For latest jobs - Government and Private, do visit The Jobs Portal
For delicious recipes, please take a look at Khao Piyo Jiyo
For articles on blogging, online money making, funny, games, one-liners, social and political, movies, do visit The Writer

Also taste Gosht Dum Biryani
 
 Preparation:
-Wash the mutton and put it in a pressure cooker, along with all the ingredients and spices except Ghee.
-Add 1.50 glass of water, put the lid and pressure cook on slow flame for 12 minutes.  Switch off the flame and open the lid when it cools down.  Check if mutton is done and the onions have turned into thick paste, clinging to the meat with gay abundance. If there is extra water left, let it evaporate on slow flame. 
-Add Desi (pure) ghee just before serving and enjoy the exotic aroma and amazing taste.
-Serve with Rice or Chapatti.

pic courtesy:http://www.selectmyrestaurant.com/img/restaurant/9648/karim39s-31.jpg