India is country of many tradition, religions and cultures. It is the distinction of India as a nation that culture s and religion s have mingled here and have been fused into one individual entity. This kind of differentiation we also find in the field of food habits. Different people accordingly to their religion, culture and habitation posses different food habits.
Proper food is the next necessary thing to maintain our health in sound condition. Food should be such, that is easily digestable and keeps us fit.
Here I am going to tell how to prepare Mutton Biriyani.
Ingredients:
- Mutton leg
- Vegetable oil
- Potatoes peeled and cut into quarters
- Onions thinly sliced
- Milk
- Salt
- Basmati Rice
- Ghee
- Caraway seeds
- For marinade the entire thing we need ginger ,garlic, green chili, tomato, dry plums, almonds salt, red chili powder , coriander leaves , curd, saffron, mint leaves chopped, garam masala powder(blending of dry-roasted, ground spices, such as black pepper, cumin, cloves, and cardamom)
- Biryani Masala
Process :
For Marinade: Grind together ginger, garlic, and chilies into a paste. Then rub ground paste into meat. Add all other ingredients for marinade. Mix well and keep aside for 4 hours or overnight in refrigerator. In a large frying pan, heat oil for about 5 minutes. Lightly fry potatoes. Remove and potatoes to the marinated meat, then mix it well. Now divide onions into 2 batches. In the remaining oil in pan, fry each batch with about ¾ teaspoon salt till onions are golden brown and crisp. Remove onions on a strainer to drain off excess oil. Crumble the fried onions and mix with marinate meat.
Rice: Pour 6 cups water into cooker. Bring to boil on light heat. Add salt and rice. Stir once. Now close the cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Then reduce pressure by placing cooker in a basin of cold water for about 2 minutes. Now, open cooker. Transfer rice to a colander and drain. Wash and wipe dry cooker. Heat 7 tablespoon ghee in cooker for 2 minutes add meat along with marinade, them mix the mixture well. Add remaining water. After this, remove cooker from heat. Add rice to the other side and shift meat to one side of cooker. Sprinkle milk on rice. Now in a pan, heat remaining ghee for about one minute. Remove the pan from heat. Add cardamoms and caraway seeds to hot ghee and pour evenly over rice. After that, close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 minutes more. Now, remove cooker from heat. Allow to cool naturally. Open cooker. Then transfer rice to a serving dish. Top with meat and masala. Serve hot biryani with onion salad.
