Jul 213 min read

Spicing Up Brunch: The Biryani Experience

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! 🍽️🌶️

Spicing Up Brunch: The Biryani Experience

Recent Posts

Comments

Further contact