How to make meat biryani:?

Answer 1

Ingredients:

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

Wash mutton and take it in a vessel.
Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minutes.
Hyderabadi mutton biryani is ready to serve.

Answer 2

FOR THE MEAT--------------------------------
2 1/2 lb meat

1 ts Coriander powder

1/2 ts Ground cloves

1 ts Cumin powder

1/4 ts Black pepper, ground

1 ts Chili powder (cayenne)

1/2 ts Ground cinnamon

1/2 ts Cardamom powder

1/2 pt Yogurt

1 ea Juice of on lemon

3 cl Garlic

Salt to taste
1" fresh ginger (or 1 ts

Ground ginger)
4 ea Large onions

8 oz Oil (canola preferable)


--------------------------------FOR THE RICE--------------------------------
1 1/2 lb Rice

5 ea Bay leaves

6 ea Green cardamoms (may

Substitute Black)
10 ea Whole cloves

4 ea Small cinnamon sticks

10 ea Black peppercorns

4 ts Salt

1/2 ts Saffron strands

2 ts Milk


Wash meat and cut into 1-inch cubes; place in bowl with ground spices, yogurt, lemon juice, finely chopped garlic and salt. If fresh ginger is used, chop finely and add to meat. Slice the onions finely and fry them in the oil until crisp and golden brown. Remove onions and put two-thirds into the meat mixture..

Soak the rice for one hour before cooking. Fill large pan 3/4 full with water. Put rice spices and salt into the water and bring to a boil. Add the rice and remove from heat after six minutes. Drain thoroughly without rinsing and spread onto a large flat dish to cool.

Mix saffron in hot milk. In a large pan, put in the meat and yogurt mixture and cover with the rice; pour in the spiced oil from the onions and the saffron/milk mixture.

Bring to a boil, then put in the oven for 1 hour or more. After 30 minutes, reduce heat. Stir before serving and sprinkle remaining fried onions top.

Answer 3

MEAT BIRYANI (1)

Serves 4

Preperation Time 40 Minutes

Contents
Lamb

Ingredients
1 kg mutton or lamb
2 cups basmati rice
1 tblspn of whole garam masala
2 cups yogurt
2 cups of sliced onions
5 tblspns of ghee or oil
2 green chillies
2 tblspns of ginger paste
2 tblspns of garlic paste
2 cups of chopped tomatoes
Salt to taste
1 tspn of turmeric powder
2 tblspns of coriander powder
1 tblspn of cumin powder
1 tspn of red chilli powder
2 tspns of garam masala powder
a generous pinch of saffron
½ cup of warm milk
1 two inch piece of ginger
½ cup of fresh coriander leaves
½ cup of fresh mint leaves
50 gms of butter

For Garnishing
Fried sliced onions

Recipe
Clean mutton or lamb and cut into one and half inch sized pieces. Pick, clean and wash rice. Soak rice in water. Chop green chillies. Peel ginger and cut into julienne (thin strips). Wash coriander and mint leaves and roughly chop them separately.

Soak saffron in warm milk and keep aside. Marinade meat pieces with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about four hours in a cool place.

Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm.

Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onion and chopped green chillies. Cook till onion is light golden brown. Make sure to stir continuously.

Add remaining ginger and garlic pastes and mix well. Add marinated meat and cook on high flame for seven to eight minutes. Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly.

Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked. Add chopped tomatoes, salt, one teaspoon garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.

In case you are cooking meat in the pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till meat pieces are almost cooked. It normally takes two or three whistles to cook the meat.

Ensure that the cooked meat does not have too runny a gravy. If that is the case, cook on high flame to reduce water content.

Arrange half the quantity of cooked meat in an oven proof dish and spread half the quantity of cooked rice on top of the meat. Sprinkle a little garam masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Place a layer of remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garm masala powder, mint leaves and butter.

Cover it with aluminium foil and cook in a pre-heated oven for fifteen to twenty minutes.

Serve garnished with fried sliced onions and mixed vegetable raita.



HYDERABADI MUTTON BIRYANI RECIPE

Ingredients:

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee


How to make meat biryani:
Wash mutton and take it in a vessel.
Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minutes.
Hyderabadi mutton biryani is ready to serve.