Mutton Biryani Recipe, Hyderabadi Mutton Biryani, Lamb Biryani | @MULTIRECIPIESANDCOOKERIES | INDIAN
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FAMOUS FOOD FROM FAMOUS COUNTRIES PART 6
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Indulge in the admirable flavors of our Bootleg Hyderabad Mutton Biryani, animated with a adorable assortment of cashews, nuts, and a active parsley sprinkle. This comestible masterpiece promises a symphony of textures and tastes, with breakable mutton, ambrosial spices, and the crisis of broiled nuts. Garnished with parsley for a beginning finish, anniversary chaw is a adventure through the affluent comestible ancestry of Hyderabad. Experience the absolute antithesis of agreeable and absurd notes, creating a bootleg biryani that’s both a acoustic contentment and a anniversary of comestible craftsmanship.
Hyderabadi Dum Biryani or Hyderabadi Dum ka Biryani traces its roots aback to what is accepted as Nizami food. It was a basic Khandaani bowl that was begin on the tables of Nizami banquets in the canicule of the advance of Mughal cuisine or what may be referred to as Deccan cuisine. Hyderabadi cuisine takes pride of abode in Southern or South Central India.
I doubtable mostly that it is because of its affable bodies and I additionally doubtable it is because my affection and my body belongs to these active bodies who artlessly accomplish bistro an art form. India shares some admirable secrets with Pakistan and the blow of the airy sub-continent.
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INGREDIENTS PREPARATIONS METHODS
Ingredients
Basmati rice - 2 cups
Mutton (goat meat) - 500g, cut into pieces
Cooking oil - 1/4 cup
Onion - 2 large, thinly sliced
Ginger-garlic paste - 2 tablespoons
Yogurt - 1/2 cup
Biryani masala - 2 tablespoons
Red chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala - 1 teaspoon
Cashews - 1/2 cup, roasted
Mixed nuts (almonds, pistachios) - 1/4 cup, chopped
Fresh parsley - 1/4 cup, finely chopped
Ghee - 2 tablespoons
Salt - to taste
[Preparation]
Marination: In a bowl, mix mutton pieces with yogurt, biryani masala, red chili powder, turmeric powder, and salt. Allow it to marinate for at least 1 hour.
Rice Preparation: Cook the basmati rice until it’s 70% done. Drain excess water and set aside.
Fry Onions: In a separate pan, heat cooking oil and fry thinly sliced onions until golden brown. Remove half for later garnish.
Cooking Mutton: In the same pan, add ginger-garlic paste and sauté until fragrant. Add marinated mutton and cook until it’s browned.
Layering: In a heavy-bottomed pot, layer half of the partially cooked rice, followed by the cooked mutton, roasted cashews, chopped mixed nuts, ghee, and chopped parsley. Repeat the layering.
Dum Cooking: Cover the pot tightly with foil or a lid, and cook on low heat for 20-25 minutes. This allows the flavors to meld and the rice to cook completely.
Garnish: Garnish the biryani with the reserved fried onions, chopped parsley, and a few more roasted cashews.
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