Mutton Biryani/ Goat biryani скачать в хорошем качестве

Mutton Biryani/ Goat biryani

Hyderabadi Mutton Biryani is everyones most favorite. There are many different ways to make biryani. Here im sharing my own style of making Goat Dum Biryani. This Goat/Lamb Biryani tastes very good due to the slow cooking & the dum process. Lets see the recipe in detail: Step 1: Marination Process Ingredients: 1 kg Goat/Lamb/Mutton cleaned and washed well 2 tbsp ginger garlic paste salt - as per taste 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder 1 tsp garam masala powder Green Paste (see the process below) 3-4 small cinnamon sticks (dalchini) 6-7 cloves (loung) 2 tsp black peppercorns (kali mirchi powder) Handful Mint & coriander/ cilantro leaves 1 cup fried onions 1 1/2 cup yogurt/curd half lime/lemon (2 tbsp lime/lemon juice) 2 tbsp oil Green Paste: 10 Green Chilies 1/2 cup mint 1/2 cup coriander/ cilantro Add pinch of salt, this avoids changing color. Grind all the ingredients adding no water. Method: Take the meat into a mixing bowl. Add all the above ingredients & mix well. Adjust spices as per your taste by adding more or less ingredients. Set aside the meat for 2-3 hours or more in refrigerator. Note: Marinate the meat & leave it over night or for 10-12 hours in the refrigerator, 2this brings better taste/flavor to the goat/lamb. Step 2: How to cook rice Ingredients: 4 Cups/1kg Basmati Rice 6-7 medium size cinnamon sticks 2 tsp black peppercorns 1 tsp black cumin seeds/caraway seeds 4-5 green cardamoms 2 black cardamom 3 star anise 5-6 cloves 4 bay leaf 4-5 green chilies oil salt to taste water to cook rice Method: 1. Wash 4 cups of basmati rice. For 4 cups of rice add 8 cups of water, set aside for 30 mins. 2.After 2-3 or over night of marination, boil 6 cups of water. 3. Add one tbsp oil. 4. Add whole spices (see ingredients above) 5. Add 1 tbsp salt 6. Add 5-6 slit green chilies. 7. Stir well & bring the water to a boil. 8. Add soaked rice with all the water & mix well. 9. Cook the rice until it is ¾ th done / 80% . 10. Drain the rice completely & set aside. Step 3: Layering large cooking pot 2 tbsp oil chopped coriander for garnising mint leaves for garnishing fried onions for garnishing 2 tbsp lemon/ lime juice or half lime/lemon juice ¼ cup saffron milk(soak 2 strands of saffron in ¼ th cup of milk) or (add pinch of saffron food color in ¼ th cup of milk) Method: 1. Take a large cooking bowl, grease the bowl with oil or butter. 2. Heat 2 tbsp oil in the bowl. 3. Add the marinated meat & mix well. 4. Close the bowl with a lid & leave it to cook for 10 mins. 5. After 10 mins open the lid & spread the rice(that has been strained and kept aside) over the meat. 6. Spread coriander leaves and mint leaves. 7. Spread fried onions. 8. Add lime/ lemon juice all over the rice. 9. Add 5-6 tbsp oil all over to prevent the biryani from getting dry. (you can use the left over oil, after frying the onions) 10. Add saffron flavored milk all over the rice. Step 4: Cooking Biryani 1. Seal the bowl with aluminium foil/ sliver foil & close the lid. If there is any hole on the lid close it with a clove, to keep the steam in, as shown in the video. 2. Cook/ dum the biryani for about 15-20 minutes on medium flame and transfer the bowl onto a skillet/ tawa and let it cook/ dum for 40 minutes on low flame (as doing so prevents the meat from burning while cooking). 3. Always take the biryani out from one corner. 4. Serve the biryani with Raitha( click here    • Raitha   for the recipe) or mirchi ka salan or bagara baingan. Try this recipe at home. You will definitely fall in love with it. Please like, share, comment & subscribe. And also share your views & ideas with us. Thanks for Watching.