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How to cook Mutton Biryani | 印度羊肉香饭 #MuttonBiryani #MuttonCurry #IndianFood Happy Diwali to my friends. I remember when I was young, my mother’s friends would invite us to their home for dinner to celebrate Deepavali. One of my favourite Indian food is Mutton Biryani - it has the most aromatic scent from the Saffron and it combines with mutton and Indian spices to create the perfect taste! Personally, I like enjoying it with garlic yogurt. YUMMY!! 屠妖节快乐。记得小时候,每逢屠妖节妈妈的朋友都会邀请我们去他们的家吃饭,所以我对屠妖节都满怀期待。我最喜欢的一道印度餐是Mutton Biryani。藏红花和羊肉是绝美的搭配再加上印度香料的混合,味道简直是非常完美。我喜欢配大蒜酸奶吃综合重口味的羊肉饭。非常好吃哦! Serves: 4 person | Prep time: 60 mins | Cooking time: 25 mins Ingredients: Mutton 1kg | 羊肉1公斤 Basmati Rice 700g | 印度香米700g Cooking oil | 食用油 Cinnamon 1 stick | 肉桂 1条 Green Cardamom 5 pods | 绿色小豆蔻 5粒 Bay leaves 2 | 月桂叶 2片 Cloves 5 | 丁香 5 粒 Onion (chopped) 1 cup | 洋葱(切碎)1杯 Garlic Ginger Chili Paste 2 tbsp | 蒜姜辣椒酱 2汤匙 Garam Masala 2 tsp | 葛拉姆馬薩拉 2茶匙 Meat Curry powder 2 tbsp | 肉类咖喱粉 2汤匙 Tomatoes 3 (medium size) | 番茄3粒(中等大小) Plain Yogurt 1 cup | 原味酸奶 1杯 Fresh Coriander ½ cup | 新鲜香菜 ½杯 Fresh Mint leaves ½ cup | 新鲜薄荷叶 ½杯 Saffron Milk ½ cup | 藏红花牛奶½杯 Fried Onion | 炸洋葱 【Saffron Milk】 【藏红花牛奶】 A pinch of Saffron | 少许藏红花 A pinch of Salt | 少许盐 Milk ½ cup | 牛奶½杯 【Garlic Ginger Chili Paste】 【大蒜姜辣椒酱】 Garlic 5 cloves | 大蒜 5瓣 Ginger 5 slices | 生姜 5片 Green chili (small) 2 pc | 小青辣椒 2条 【Garlic Yogurt】 【大蒜酸奶】 Plain Yogurt 1 cup | 原味酸奶 1杯 Garlic minced ½ -1 tbsp | 大蒜碎 ½ -1汤匙 Salt ½ tbsp | 盐 ½汤匙 STEP: Add garlic and salt into plain yogurt and mix well 💡Important Notes: Press LIKE👍and SUBSCRIBE🎦🔔Thanks🥰 01:17 | Fry until slightly golden colour 01:25 | Fry until aromatic 02:18 | Cook until the tomatoes become soft and watery 03:23 | Soaking and pre-cooking the rice help shorten the cooking process and prevent the rice from sticking together 04:20 | Making holes in the rice allows the rice to cook evenly and it also lets full aromatic release into the whole pot 05:14 | Off the heat and let the rice to sit for 10 mins. This will allow the rice to absorb all the remaining vapour and as a result the rice will become very fluffy 💡注意事项: 请按赞👍和订阅🎦🔔谢谢🥰 01:17 | 煎至金黄色,这样羊肉饭才会香 01:25 | 爆香大蒜姜辣椒酱 02:18 | 西红柿煮至软成水 03:23 | 浸泡和预煮米饭有助于缩短烹饪过程并防止米饭粘在一起 04:20 | 在米饭上扎孔可以使米饭均匀地煮熟,也可以使芳香完全释放到整个锅中 05:14 | 关火,让米饭静置10分钟。这将使饭粒吸收所有剩余的蒸气,所以饭才会变得蓬松 ✅Recommended Videos: Malaysian Beef RENDANG | 马来西亚仁当牛肉 (Popular & Authentic Local Taste!!) • Beef RENDANG Malaysian Style | 马来西亚仁当牛肉 (P... CRISPY Japanese Chicken KATSU Curry | 日式咖喱鸡排饭 (MUST TRY !!) • Chicken KATSU Curry | 日式咖喱鸡排饭 (SO CRISPY!!... 5-Minute BEEF Steak DONBURI | 牛扒丼饭 • Beef Donburi under 5 Minutes | 牛扒丼饭 ---------------------------------------------------------------------------------------- THANKS everyone for the continued SUPPORT🥰 Smash the LIKE👍button, SUBSCRIBE🎦the channel and click the BELL🔔for more WEEKLY NEW VIDEOS. See you all LATER! / @collectionoftastes ----------------------------------------------------------------------------------------