please helpppp! iam trying to cook mutton briyani but i cant send me a recipie of it?

Question

mutton briyani only and withbasmati rice

Answer 1

Andhra Mutton Biriyani

8 x Chiles, serrano (or jalapeno stems removed
4 cup Basmati, (or long grain rice)
3 lb Mutton, 1.5" cubes
2 cup Yogurt
1 1/2 x cc Ginger
10 lrg Garlic cloves
2 x Cinnomon stick, 1"
14 x Cloves
10 x Cardomon seeds
10 sm Onions, sliced
1 1/2 cup Ghee
6 cup Water, boiling
1 tsp Turmeric
3 tsp Salt

Wash and soak the rice in water for 1/2 hour. Drain off the water and tie the rice into a cloth. Add the meat to a mixture of the yogurt and 2 tsp salt and set aside. Saute the chiles in 1 TBS ghee. Mix the chiles, ginger, garlic, and half the cinnamon, cloves and cardamom together and grind into a fine paste. Rub the ground spices into the meat. Heat half the remaining ghee and add the meat and spice/yogurt mixture and half the onions and cook over a low fire until the meat is tender. Heat the remaining ghee and add the remaining cinnamon, cloves and cardamom. After they have cooked for a few minutes add the rest of the onions and fry until they are golden brown.
Add the rice and fry it until it is slightly brown. At this point, add the 6 cups boiling water, and then the turmeric and remaining salt. Let the rice mixture cook until the water is almost level with the grains (the rice should be half done by then) and then add the meat and its gravy. Do not mix them, but, after placing a tight lid on the pot, let the biriyani simmer for 15-20 minutes. After this, mix well and serve.
Serves 8. This is
almost a complete meal by itself, although pickles, chutneys and vegetables dishes would probably be served with it.

Answer 2

DUM BIRYANI
3 cups basmati rice,washed and soaked in water
1 kg mutton cut into medium sized pieces
5-6 medium onions,sliced fine and fried crisp
1 tbsp ginger-garlic paste
2 tsp garam masala
6 red chillies
1 cup beaten curd
2 pieces dalchini(cinnamon)
6 green elaichi(cardamoms)
1 tsp shahijeera
10 kalimiri(pepper corns)
1 tsp turmeric powder
salt to taste
5 tbsp ghee,melted
2 pinches saffron,dissolved in 1/2 cup milk
1 tbsp each of almonds,cashewnuts,raisins.

Method:

Fry almonds,cashewnuts and raisins and keep aside.
Marinate mutton with beaten curd,ginger-garlic paste,onion,red chili paste,turmeric powder and salt to taste.Grind fried onions and red chillies to fine paste.

Heat half of ghee,add marinated mutton and pressure cook till done.Heat 2 tbsp ghee add whole garam masala,when splutters add drained rice and fry a little.then add warm water,1 1/2 inches above the rice level.Add salt to taste.

Cook till rice is done,then spread on a plate and remove the whole garam masala.

To Assemble:

Take a heavy bottom vessel and line it with ghee. Place the prepared mutton and sprinkle garam masala over it. Cover with rice and dot with ghee.Make deep holes in the rice then add the saffron milk,and sprinkle fried nuts and crisp fried onion.Cover tightly and seal with wheat dough.Allow to cook (dum)on low flame for 20-25 minutes.

Answer 3

VEGETABLE BIRYANI Ingredients 400 gms. basmati rice 250 gms. cauliflower, cut into flowerettes 100 gms. green peas, shelled 100 gms. carrots, cut into 2.5 cm. long pieces 100 gms. french beans, cut into diamond shaped pieces 3 potatoes, cut into four pieces each 2 black cardamoms 4 green cardamoms 4 cm. cinnamon 4 cloves 8 peppercorns 1 tsp. shahjeera 3 bay leaves Few strands saffron Masala for the vegetables: 250 g. onions, sliced 3/4 cup curd 4 tsp. chilli powder 3 tsp. ginger-garlic paste 2 tsp. mint paste 1 1/2 tsp. garam masala powder 1 1/2 tsp. coriander-cummin powder Salt to taste 3 tbsp. ghee or more Ghee for deep frying onions For the garnish: 2 tomatoes, sliced 2 capsicums, sliced 2 onions, fried till crisp Few mint leaves Method To prepare the vegetables: 1. Wash the vegetables and dry them well. 2. Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour. 3. Heat ghee and deep fry the onions till well browned. Remove from ghee. 4. When cool, grind to a paste. 5. Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate. 6. Keep aside to cool. To prepare the rice: 7. Lightly roast the saffron, powder and sprinkle over the rice. 8. Heat ghee in a kadai and season it with the whole spices. 9. Add the vegetables and saute for five minutes. 10. Add a little water and cook the vegetables till done and almost dry. 11. In a baking dish arrange alternate layers of rice and the prepared vegetables. 12. Top with garnish and bake in a moderately hot oven for 20 minutes. Serve hot with raita and papad.

Answer 4

Mutton Briyani



Ingredients :

Basmathi Rice - 200 gms

Onion - 1

Tomatoes - 1

Coriander leaves

Curry leaves, Cloves, cinnamon, Cardamom - each 2

Bay leaves

Mutton - 100gms



To grind :

Ginger & garlic paste - 5 tsp

Green chillies -5,

coriander powder - 5 tsp,

turmeric powder -3 tsp, ½ onion. Grind separately

Cloves - 2, cinnamon - 4, Cardamom - 4, Aniseed - 4 tsp - Crush them separately.



To marinate the Mutton

Mutton - 100 gms Curd - 250 gms

Marinate the chicken in the curd adding a little salt & sugar for about 40 minutes



Preparation :

1) Heat some oil in a pan and add the onions and after they turn golden brown

add the tomatoes.



2) When they are cooked, add the spices & bay leaves.

3) Add the green chillies & the marinated chicken



4) After 15 minutes after adding the Mutton Reduce the flame and

add the Ground pastes one by one .



5) Finally add the basmathi rice. & salt and add water in the ratio of 2 cups of water

for 1 cup of rice.



6) Finally add some ghee to the rice



Tip : In pressure cooker let the rice cook for 4 whistles

Answer 5

Before you make BIRYANI, follow the below tips.


Dont over cook the rice but just half boil them see that its pure basamati rice and when you spread them on a plate they are not sticky sticky.

Take Indian mutton if you happen to take some mutton which takes longer time to cook then add some papaya for 2 to 4 minutes before the marination so that it becomes tender. do not keep for l onger if not the mutton will become too tender.

The mutton pieces should be big and with bones.

Cook the marinated mutton in its own juices if you think the juice is not enough to cook the mutton then add little water.

The layers of mutton and rice should be done fast keeping all the ingredients ready before hand.

After the layers must cook the biryani in very slow flame for atleast 10 to 15 minutes.

While adding the salt to the marination see that it componsates for both mutton and rice. when you add 1/2 spoon salt to rice keep that too in mind while you add salt for marination.

All the ingredients are a must to get the hyderabadi taste, try not to skip any ingredients.

In case you dont have a tight lid for the vessel, knead some wheat flour (aata) make a dough and put it all round the vessel sealing the lid with the vessel tightly and cook on DUM.

After the biyani is cooked take out of the flame and slowly mix it with a spoon so that the mutton and rice are well mixed before serving.
Hydrabadi Dum Ka Mutton Biryani

Ingredients:

Mutton big pieces with bones (preferably indian mutton) - 1/2 kg
Basamati rice(soked in water for 1/2 hour) - 1/2 kg
Onions cut into think slices - 150 grms
Tez patta (bay leaves) - 4 to 5 leaves
Lavang (cloves) - 5 to 6 Jhajeera - 1 spoon
Cinnamom sticks (Dal Chinni) - 3
Kali mirchi (Sabuth) - 4 to 5
Elachi (Big) - 2
Pudina (Mint Leaves)chopped - 1 bunch
Cashew nuts - 100 (optional)
Milk - 2 tb spoon
Kesar color - 1/4 spoon
Ghee - 1 1/2 cups

Marination (for 1 to 2 hours)
Wash mutton pieces and put in a earthen pot or heavy bottom vessel.

Add to Mutton:

Giner garlic paste - 2 tbs
Shajeera powder - 1 spoon
Cinnamom powder - 1 spoon
Salt according to taste
Red chilly powder - 1/2 small spoon
Turmeric powder - 1 spoon
Dhania powder - 2 tbs spoon
Green chilly paste - 2 tbs spoon
Jeera powder - 2 spoon
Curds thick - 1 1/2 cups
Fresh coriender chopped finely - 1 bunch
Fresh pudina - 1 bunch

Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours.

Prepration:

Step 1

Heat little ghee in a kadai and fry the the sliced onions till they are dark brown and crisp. and keep aside.

Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them.

Step 2

Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamom sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stiring for every few minutes.

Mean time cook the soked rice with salt (1/2 spoon) till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.

Step 3

When the mutton is almost (see that it is not over cooked but just cooked)done take out the cooked mutton in a plate.

Rice And Mutton Layers: Put some mutoon mixture in the same bowl in which MUTTON was cooked, add on top of the mutton some half boiled rice evenly and sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top.

Continue the process for all the layers till the Rice and Mutton is over.

Add the fried crisp brown onions from top

Step 4

Immediately after the above prcedure, cook biryani in SLOW FLAME that is on DUM with tightly closed lid for 10 to 15 minutes or till you think the rice is cooked.

Server with curd raitha, fresh green salad and boiled eggs (cut into halves).

Answer 6

There are hundreds of mutton biryani recipes!!! Google it and you can choose from Indian or Pakistani recipes galore on-line...

Mutton biryani looks like a very flavorful food - I wish I could taste it!

Here are some sites that have recipes for it:

http://great-swad.tripod.com/indiancuisine/id62.html

http://www.bawarchi.com/contribution/contrib2601.html

http://www.angelfire.com/country/fauziaspakistan/authenticbiryani.html

Enjoy!

Answer 7

http://www.spiderkerala.com/kerala/recipes/ViewRecipe.aspx?RecipeId=331