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hyderabadi mutton biryani recipe with step by step pictures

There is no right or wrong recipe but the most important part is the way you flavor the meat and rice. All it takes is 4 simple steps that you need to follow in this mutton biryani recipe and you will crave for it every time. Be it veg biryani or chicken biryani it’s just amazing in taste. Once you add the ingredients, the lid is covered and sealed with dough and it is slowly cooked with the trapped steam. Cook covered on high heat for about 1 minutes then keep the flame low and cook for about 15 more minutes till the rice cooked properly. We don’t use raw papaya in this recipe as the mutton doesn’t need a tenderizer. Have this biryani with Raita (Preparation Time: 5 Minutes) and thank me later. 3. Be it veg biryani or chicken biryani it’s just amazing in taste. So, bookmark both the recipes and save this delicious recipe for a special lunch or dinner. Reduce the heat to minimum and let it cook for 40 to 50 minutes. This website uses cookies to improve your experience while you navigate through the website. Heat water in a large pot. Prepared with passion for the culinary legacy of the Nizams, this mutton rice recipe is made with the choicest basmati rice, fried onions, marinated mutton, and more. Everyone has a unique way of making Biryani. If there is no water content and the mutton is tender, it means the biriyani is ready. Check out the recipes. Gather the ingredients list under individual groups in separate plates or bowls before you start cooking. Salt should be slightly more than what you normally have. Saffron – a good pinch ( Soaked in 2 tbsp water ), Mix mutton with raw papaya paste, ginger paste, garlic paste, garam masala powder, red chili. Marinate the mutton for at least 2 hours or overnight. Follow this… 2. While cooking, do not stir the rice as it breaks the long grains of rice. Dissolve food color in 2 teaspoons of milk and sprinkle over rice. Don’t forget to give a ★ rating. Add coriander leaves + mint. Add fried onions if using storebought or add it later when you are about to cook the meat. Sprinkle ½ cup milk, saffron soaked in water, golden brown onion and ghee on top. (If you are making biryani for dinner, marinate in the morning, and if you are preparing for the afternoon, marinate the previous night.). 2. Authentic Kashmiri Mutton Rogan Josh (Kashmiri Lamb Curry). In the same pan grease with some oil. To check for doneness, open the lid and slide a laddle along the side of the pan and scoop out the meat. Hyderabadi mutton dum biryani recipe learn how to make mutton dum biryani in hyderabadi style with step by step pictures. She is the women behind Evergreen Recipes. Follow this… “Let’s Hi-Five” you are in a right place to dig in. Step 8: To check for doneness, open the lid and slide a laddle along the side of the pan and scoop out the meat. Serve hot with lemon and onion raita. Just let it cool down completely before freezing. Then add tomato cook for another 5 mins, add 1.5 cups of water and pressure cook for 5 hisses. Dec 31, 2018 - Biryani is loved by almost every person in India if the World. I got many cooking certificates from famous cooking institutes and still try to learn... View More. To the partially cooked mutton, add 1/2 of the cooked rice and half of the fried onions + coriander leaves + mint leaves. Flavoring the meat and rice nicely is the key. Cook the rice till it’s 3/4th cooked. This Hyderabadi Mutton Biryani will work wonder for every housewife. My sis on the other adds roasted ground khus khus or poppy seeds. Drain the rice and keep aside. Place a dutch oven or a large non-stick pot big enough to hold the mutton and rice on medium-high heat. Cover and keep this aside from 1 hour to 12 hours. Here is how I make Kacchi Hyderabadi Mutton Biryani. Dum process: Cover the biryani with an aluminium foil before closing the lid so that it is well sealed and the aroma doesn’t escape. I prepared Mutton biryani which is the original biryani as said by many people. Follow this… For everyday use, you can use cheaper long grain basmati rice), Everyday spices (whole and ground) plus oil and ghee. Collect half the fried onions in a bowl and set aside. Add coriander and mint and mix well. To make the process easier I have divided into steps: For Thick Yogurt: Lay a kitchen paper towel or muslin cloth in a big strainer. Addling little water, Grind coriander leaves, mint leaves and green chilli to a fine paste. Wash the mutton and mix it well with curd, green chilli paste, ginger garlic paste, golden fried onion, coriander powder, turmeric powder, red chilli powder, garam masala powder, cumin powder, salt and lemon juice.

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