Food Recipes From The World With Indian, Italian, Mexican And Many More Food Recipes Available In The List Of Website. This Provides With Full Of Details And Ingredients.
Monday, 23 March 2015
Hyderabadi mutton biryani Food Recipes
A legend from the kitchens of theNizamof Hyderabad, thekachchegoshtkibiryani, also known as theHyderabadimuttonbiryanior is aspicey, fragrant andcolourfulvariant ofbiryaniin India. The traditional style of making thebiryaniby cooking the raw meat with spices for couple of minutes and then covered with rice and kept ondumuntil done. Food Recipes
Preparation time: 30 mins
Cooking time: 45mins
Marinade mutton in spices overnight
Whole garammasala: 2tbsp
Boiled egg for decoration (optional): 2
Rose water (optional): 1tbsp
Garlic-ginger paste: 2tbsp
Golden-fried sliced onions:2 cups
Mintleaves: 1 bunch
Cashew nuts (optional):50gm
Turmeric powder: 1 pinch
Coriander leaves: 1 bunch
Salt: As per taste
-First boil the water, add oil, salt and half-cook the rice.
-Next fry thinly sliced onions until golden brown. Add 1/3 of the golden-brown onion to the muttonmarinationand rest keep aside.
-Now in ahandi(deep pan) add the marinated mutton in the bottom and top it of 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 thehandior pan with a airtight lid or add sticky dough to the edges and cover it with a lid. Cook for 45 min.
-Add rose water and garnish with sliced boiled eggs.
-Serve hot with raita and mirchi ka salan. The Marinade-- Wash mutton (I prefer theraanorhind leg of a goat, forbiryani). Pat dry and addgarammasala, salt, ginger-garlic paste, redchillipaste, and two cups of curd. Put it in a clean filmpasticbag and keep it in the refrigerator to marinade overnight.