Mutton Biryani Recipe Tips - Pakki Mutton Biryani For Beginners - Hyderabadi Mutton Biryani vah

refer this recipe for ingredients Unique simple Instant Biryani Recipe of Mutton and now biryani for lunchbox is simple with this recipe RICE COOKER MUTTON BIRYANI In a pressure cooker add 1tb spn of oil Add ½ cup of sliced onions Add pinch of salt and fry in golden brown In colour. Keep a side. In the same pan add whole garam masala Add 500 g of boneless mutton pieces And cook for 5 minutes. Now add 1tsp of ginger garlic paste Add 1 cup of curd Add 1 tsp of coriander powder Add 1 tsp of biryani masala Add 1 tsp of red chilli powder Add ½ cup of mint Add 1 cup of water Put on lid and cook. In a bowl add 2 cups of rice Add 3 ½ cup of water Add 4 green chillies Add ½ cup of mint Add ½ cup of coriander leaves Add ½ tsp of shahjeera Add 1 tb spn of oil Add salt (required) and mix it. Check the salt Then pour this rice mixture In to the rice cooker and cook it. When rice is half cook Add 1 tsp of kewra water Add 1 tsp of rose water Add 2 tbs of mutton gravy Add 1 tsp of saffron water And put on lid and cook for 5 minutes. Then cook the mutton let it dry. And add pinch of salt Add ½ tsp of crushed pepper Add 1 tb spn of chopped coriander leaves Add 1 tb spn of brown onions Now in rice cooker add some brown onions And Add mutton pieces And put on lid for 5 minutes. #muttonbiryani #hyderabadibiryani #biryanirecipe #vahchef Sometimes referred to as Beriani or Biryani or Kachhi Biryani, this dish possibly is on the top of the list when it comes to most searched items on the Internet and it makes the grade for a reason. A meal in itself, this dish is not kidding when it is referred to as fit for a king. Hyderabadi Dum Biryani or Hyderabadi Dum ka Biryani traces its roots back to what is known as Nizami food. It was a staple Khandaani dish that was found on the tables of Nizami banquets in the days of the spread of Mughal cuisine or what may be referred to as Deccan cuisine. Hyderabadi cuisine takes pride of place in Southern or South Central India. I suspect mostly that it is because of its jovial people and I also suspect it is because my heart and my soul belongs to these vivacious people who simply make eating an art form. India shares some beautiful secrets with Pakistan and the rest of the volatile sub-continent. The bone of contention that hit headlines a few years ago when it came to branding a type of scented and rich rice called Basmati rice. Basmati gives Biryani what Peat or Scottish water gives Scotch. They cannot exist without the other. Biryani derives from Berya which legend hands over to and Persian origins. Berya indicated the virtue of frying or being slow roasted over fire. Between Basmati and Berya, this dish and its excruciating method of preparation have made Biryani a sought after dish. If there is one dish to die for in Indian cuisine, Biryani must make it to the top of the heap. Biryani was arguably the confluence of Persian invaders, Muslim rule and Moghul infiltration of Deccani cuisine brought to the sub-continent as a result of wars, inter-marrying and sheer love of good food. Thanks to the Moghlai foodies, Biryani now is a household name and didn’t remain a secret of the Nizami kitchen Biryani can be made in two distinct ways and if you check with a connoisseur of Indian food you will know the passionate fellow from the fraud with the kitchen-geek talk. When the fellow asks you what kind of Biryani do you prefer? You are wading into deep territory my friend – Kachhi Gosht ki Biryani and Pakki Biryani? Kisku kya maalum Miya? Oops, your Vah Chef is getting ahead of himself.