Welcome to a culinary extravaganza that will take your taste buds on a journey through the vibrant and aromatic world of South Indian cuisine. Today, we delve into the art of crafting the perfect Mutton Biryani - a dish that encapsulates the essence of South Indian flavors in every mouthful.
Ingredients You'll Need:
Garlic - 60g
Ginger - 55g
Onion - 3 medium size
Tomato - 4 medium size
Mutton 450 g
Red chilli powder - 2 tsp
turmeric powder - 1/4 tsp
Salt - 2 tsp
Mint and coriander leaves
Water - 300 ml for gravy and 4 glasses for rice cooking
Seeraga samba rice - 4.5 glass or 650 g
Oil - 60 ml
Preparation Steps:
Garlic - 60g and Ginger - 55g
Some chopped tomato pieces
In a heavy pressure cooker, heat oil 60 ml over medium heat.
Add Cinnamon - 15 small stick | Cardamom - 6 | Cloves - 1 tsp
Saute until turns aromatic
Add sliced onions and cook until golden brown
If you are my regular viewers You already know that I always add Ginger garlic paste after onions to avoid burning at bottom
Add ginger-garlic paste and sauté for another 2-3 minutes
Add chopped tomatoes and cook until they turn soft and oil starts to separate
Mutton - 450g washed in water twice
Add the Mutton 450 g direct into the cooker as we gonna keep whistle later
Cook the mutton for 10 minutes in medium flame
Red chilli powder - 2 tsp full and turmeric powder - 1/4 tsp
Salt - 2 tsp
pour water 400 ml or the water equal to mixy jar that we blended
cover with lid and keep 5 whistles
5 whistles on high flame after that turn off flame and leave pressure to release completely
The brand of seeraga samba rice that i use for biryani usually
4.5 glass of rice to be added
The glass is 150 ml capacity generally rice to be added based on mutton quantity
almost 650 g rice is added
wash in running water
i use this water for plants
now soak the washed rice in drinking water for 15 minutes
3 glasses of water boiling for rice
meanwhile open the lid and check the gravy
lighten up again to boil
add mint and coriander leaves washed in water twice so that muds are removed
excess mint is great for biryani to enrich taste
squeeze half lemon
keep medium flame
once water starts bubbling drop the soaked seeraga samba with water itself
wait until 1st bubbling comes cook the rice for 5 minutes
Drain the rice and set aside.
Ensure simmer in flame and Drop the rice and Mix well into the gravy
once mixed keep simmer and then keep dum for 5 minutes
Tips:
Garnish: Adding a garnish of fresh coriander and mint leaves adds freshness.
Rice Cooking: Ensure the rice is not overcooked; it should have a slight bite to it before layering.
Resting: Let the biryani rest for a few minutes after cooking to let the flavors blend.
Let's brunch in style and savor the symphony of spices together! 🍽️🌶️
FEATURED PRODUCTS ▼
Cooking Oil - Saffola Tasty Refined Oil - 1 Litre
Salt - Tata Salt Lite, Low Sodium
Turmeric powder - Sakthi Brand Turmeric powder
Redchilli powder - Sakthi Brand red chilli powder
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