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8:18 PM
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| DUM BRIYANI |
It’s Biryani time again and this time I decided to go for my bro and hubby favorite Hyderabadi Biryani
I should tell the interesting story about my experience when i had briyani (briyanies) in Hyderabad. I think we went for 3 days trip and our dad took us to most of the very best Hyderabad briyani houses in Hyderabad( not to the so called big restaurants just th
e normal hotels wow wow) for lunches and dinners and I still wanna visit those places if i get a chance with my hubby ..
Try out my layer briyani for this Sunday spl
Ingredients
Mutton– 900 gms, Boneless, skinless breast pieces,
Basmati Rice – 5 cups
Ginger-Garlic Paste– 2 tablespoons
Garam masala powder– 1-1/2 teaspoons
Curd- 1-1/2 cups
Tomatoes– 2, large and ripe, pureed into a smooth paste (or) Canned tomato paste – 5 tablespoons (optional)
Turmeric powder– 1/4 teaspoon
Red chilli powder– 2 teaspoons
Lemon juice– 6 tablespoons
Salt– to taste
Almonds– 1/2 cup, slivered
Cashewnuts– 1/2 cup
Onions– 5, large, sliced
Water– 8 cups
Oil-9 tablespoons
Caraway seeds– 1 tablespoon (Refer Ingredient’s Gallery)
Warm milk– 1/2 cup
Saffron strands – one big pinch
Bay leaves– 1
Green cardamom– 3
Green chillies– 5, small sized, slit lengthwise
Ghee – 3 tablespoons
Fresh Mint leaves finely chopped– 2 tablespoons
Fresh Coriander leaves finely chopped – 2 tablespoons
Method
Marinate the mutton with the first 8 ingredient for about 6-8 hours maximum or one hour minimum. Keep it covered in the refrigerator during this process.
Start by pouring 1 tablespoon oil into a large heavy bottomed non-stick frying pan and fry the almonds and cashewnuts till they are golden brown. Remove them into a bowl.
In the same pan add 8 tablespoons oil and add the sliced onions. Fry them till the onions are brown and crisp. Make sure not to burn them. Remove from heat. Drain the fried onions onto a paper towel. Keep aside some of the fried onions for garnishing.
Take out the mutton from the refrigerator, bring it to room temperature. In the pan with oil, add the remaining fried onions, put the marinated mutton along with the marinade and put the pan on medium high heat. Let it cook uncovered until the gravy is dry and dense and the mutton is done. Keep stirring occasionally. This might take about 20-30 minutes. Remove from heat and keep aside.
Meanwhile take half a cup of warm milk, and add a few strands of saffron. Let it soak for an hour.
Wash and soak the rice in water for preferably half an hour. Later, drain the rice in a colander and keep aside. Boil 8 cups of water, add cinnamon sticks, caraway seeds, bay leaves, green cardamom and salt. Once the water is boiling, add the strained rice, give it a stir and let the rice soften up a bit. Once the rice is half done, strain the rice and discard the water. Discard the bay leaves and the cinnamon stick.
Arrange half the amount of rice as the bottom layer in a large dish. Next, add the chicken mixture prepared earlier in a layer. Now add the remaining rice above the mutton layer, covering it completely.
Garnish with mint, coriander leaves, fried onions, slit green chillies, and fried nuts. Now pour evenly the milk with saffron strands and two tablespoons of ghee over the layered and garnished rice. Cover the dish with a lid or aluminium foil.
Preheat the oven to 180C and put the dish in the oven for 10-12 minutes, till a nice steam has formed inside the dish, and the rice has been done. Serve hot.
It goes well with my Mint raitha ...
Try out my layer briyani for this Sunday spl
Ingredients
Mutton– 900 gms, Boneless, skinless breast pieces,
Basmati Rice – 5 cups
Ginger-Garlic Paste– 2 tablespoons
Garam masala powder– 1-1/2 teaspoons
Curd- 1-1/2 cups
Tomatoes– 2, large and ripe, pureed into a smooth paste (or) Canned tomato paste – 5 tablespoons (optional)
Turmeric powder– 1/4 teaspoon
Red chilli powder– 2 teaspoons
Lemon juice– 6 tablespoons
Salt– to taste
Almonds– 1/2 cup, slivered
Cashewnuts– 1/2 cup
Onions– 5, large, sliced
Water– 8 cups
Oil-9 tablespoons
Caraway seeds– 1 tablespoon (Refer Ingredient’s Gallery)
Warm milk– 1/2 cup
Saffron strands – one big pinch
Bay leaves– 1
Green cardamom– 3
Green chillies– 5, small sized, slit lengthwise
Ghee – 3 tablespoons
Fresh Mint leaves finely chopped– 2 tablespoons
Fresh Coriander leaves finely chopped – 2 tablespoons
Method
Marinate the mutton with the first 8 ingredient for about 6-8 hours maximum or one hour minimum. Keep it covered in the refrigerator during this process.
Start by pouring 1 tablespoon oil into a large heavy bottomed non-stick frying pan and fry the almonds and cashewnuts till they are golden brown. Remove them into a bowl.
In the same pan add 8 tablespoons oil and add the sliced onions. Fry them till the onions are brown and crisp. Make sure not to burn them. Remove from heat. Drain the fried onions onto a paper towel. Keep aside some of the fried onions for garnishing.
Take out the mutton from the refrigerator, bring it to room temperature. In the pan with oil, add the remaining fried onions, put the marinated mutton along with the marinade and put the pan on medium high heat. Let it cook uncovered until the gravy is dry and dense and the mutton is done. Keep stirring occasionally. This might take about 20-30 minutes. Remove from heat and keep aside.
Meanwhile take half a cup of warm milk, and add a few strands of saffron. Let it soak for an hour.
Wash and soak the rice in water for preferably half an hour. Later, drain the rice in a colander and keep aside. Boil 8 cups of water, add cinnamon sticks, caraway seeds, bay leaves, green cardamom and salt. Once the water is boiling, add the strained rice, give it a stir and let the rice soften up a bit. Once the rice is half done, strain the rice and discard the water. Discard the bay leaves and the cinnamon stick.
Arrange half the amount of rice as the bottom layer in a large dish. Next, add the chicken mixture prepared earlier in a layer. Now add the remaining rice above the mutton layer, covering it completely.
Garnish with mint, coriander leaves, fried onions, slit green chillies, and fried nuts. Now pour evenly the milk with saffron strands and two tablespoons of ghee over the layered and garnished rice. Cover the dish with a lid or aluminium foil.
Preheat the oven to 180C and put the dish in the oven for 10-12 minutes, till a nice steam has formed inside the dish, and the rice has been done. Serve hot.
It goes well with my Mint raitha ...
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