Mutton Dum Biryani, Kacchi style(Excellent & Authentic Restaurant Style Biryani) скачать в хорошем качестве

Mutton Dum Biryani, Kacchi style(Excellent & Authentic Restaurant Style Biryani)

Mutton Dum Biryani, Kacchi style(Excellent & Authentic Restaurant Style Biryani): Biryani is considered to be a dish of Indian origin, more prominently considered to be dish of Nizam (Ruler of the state of Deccan). Hyderabad biryani is quite popular. Basically there are 2 types of biryanis, one is pakki biryani the other one is kachhi biryani. I have already shown pakhi biryan preparation in my previous videos. Now I am preparing Kacchi style. For kacchi style meat is marinated for long time like 3 to 5 hours. or over night. Then on top of this raw meat semi cooked rice will be added and both meat and rice cooked together. This way the meat is juicy and tender. Kacchi style biryani is the best biryani. Ingredients: TBU Direction: 1. Wash and Soak good basmati rice for about 45 mins to 1 hour and keep it aside. 2. In a bowl, Add mutton, raw papaya paste or meat tenderiser ginger garlic paste, cumin powder, coriander powder, garam masala, biryani masala, chii powder, turmeric powder, chopped mint, chopped coriander & yogurt/curd. Mix well and marinate it for 3 to 5hrs. After the meat is marinated before cooking add fried onions and mix it well. 3. Boil water in a big container and cook the soaked rice until 70% cooked. (Rice grains should be cooked well and yet remain separate. They should not become soft or mushy). 4. Transfer 70% of the rice on top of the meat as a first layer. Add fried onions, add chopped mint and coriander. 5. Transfer the remaining 30% of the cooked rice as a second layer.Make sure this remaining 30% rice must be cooked 90%. Add the saffron soaked milk on top of rice also ghee, chopped mint and coriander and fried onions. 6. Properly cover the vessel with the lid, seal the edges with any type of dough or a aluminium foil to stop leaving the steam out of the vessel. 7. Cook it for 25 mins on high flame , Afterwards cook for 30 to 35 mins on low flame. Rest it for 10 minutes. Hot Hot tasty Mutton Biryani is ready, Serve with Raita or Mirchi ka Salan. Tips: 1: Get A Good Basmati Rice & Soak It For 45 mins.(Buy long grain basmati rice) Ex: Diamond or Rahman 2. While Cooking Biryani, Make Sure You Are Using Thick Bottom & Wide Open Wessel. 3. To get the restaurant look to the biryani, , Along with Saffron soaked milk, add edible egg yellow colour a bit. This gives a nice yellow colour to the biryani 4. Cooking soaked Basmati rice is quite important, Rice should be nicely cooked and should be separated with each other, this can only happen if you use a big container of water while boiling the rice. 5. After switching of the flame don't immediately open the lid, leave it for 10 mins. Biryani goes excellent with Raita, Very simple yogurt based side dish. Refer the below link to make raita.    • Raita great accompaniment for Biryanis and...   For Biryani Masala you can refer the below link: https://www.youtube.com/watch?v=u0kmv For Kacchi style chicken Biryani, refer the below link:    • Chicken Dum Biryani,  Kacchi style(Excelle...   For Prawn biryani, refer the below link:    • Prawn Biryani Restaurant style(Very Yummy ...   For vegetable biryani, refer the below link:    • Vegetable Biryani Restaurant Style   For Pakhi style chicken biryani, refer the below link: https://www.youtube.com/edit?o=U&vide... For Mutton biryani, refer the below link:    • Mutton Biryani(Dum Biryani, Pakhi Biryani ...   For Chicken Pulao, refer the below link:    • Chicken Pulao for 10 People Andhra style   For Fried Chicken Biryani, refer the below link:    • Fried Chicken Biryani Restaurant style   For Kheema biryani, refer the below link:    • Kheema Biryani   Don't forget to subscribe... Thank you.