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35236286-Biryani

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Katchi Biryani (Hyderabad) Preparation time: 25-30 minutes Marination time: 5-6 hours and cooking time: 1 hour 15 minutes Serves: 8-10 1 kg mutton, a mix of medium sized pieces from the goat s shoulder, a few chops an d a few marrowbones with some meat on; 1 tbs ginger paste; 1 1/2 tbs garlic past e; 1 tbs raw green papaya (skin and pulp together) ground fine, 4 onions, finely sliced; 15 green chillies, ground; 1/2 cup fresh green coriander, chopped; 1/3 cup mint leaves; 1 tsp garam masala;
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  KatchiBiryani(Hyderabad)Preparationtime:25-30minutesMarinationtime:5-6hoursandcookingtime:1hour15minutesServes:8-101kgmutton,amixofmediumsizedpiecesfromthegoat  sshoulder,afewchopsandafewmarrowboneswithsomemeaton;1tbsgingerpaste;11/2tbsgarlicpaste;1tbsrawgreenpapaya(skinandpulptogether)groundfine,4onions,finelysliced;15greenchillies,ground;1/2cupfreshgreencoriander,chopped;1/3cupmintleaves;1tspgarammasala;500gmyoghurt,whisked;juiceof3limes650gmlonggrainrice;aliberalpinchofsaffronsoakedin1/2cupmilk;2tbsghee;150gmoil;saltMethod1.Marinatethemeat:Washthemeatandputitinacolanderforthewatertodrain.Addginger,garlic,andpapayapaste.Mixandrubitwellintothemeat.Setitaside.Heat150gmoil.Addtheslicedonionsandfrytillgoldenbrown.Removeandallowtocoolslightly,thencrushtheonions.AddthecrushedonionsandalltheingredientsatAandsalttothemeat.Alsoaddtheoilinwhichtheonionswerefriedtothemeat.Mixandleavetomarinatefor5-6hours.2.Preparetherice:Washandsoakthericeinwaterforabout20minutes.Boil31/2litresofwaterwithsaltand1tspofoil.Oncethewaterstartsboiling,addthericeandcookforabout3minutestillitis20percentdone.Drainthewaterandtransferthericetoaflatpan.3.Assembleandserve:Takeaheavybottomedpanandtransferthemarinatedmeatwiththemarinadetothepan.Startcookingonhighflame,stirringcontinuously,tillthecontentscometoaboil.Coverandcookforabout10minutes.Add1cupofwaterandwhenthedishstartstoboilagain,lowerheatandspreadthericeoverthemeat.Coverwithatightfittinglidandplaceaheavystoneonittopreventthesteamfromescaping.Cookondumforabouthalfanhour.Sprinklethesaffronmilkoverthericeanddotthericewithghee.Coveronceagainwithatightfittinglid.Cookfurtheronslowflameforabout15minutestillthemeatandricearedoneandsteaminghot.Takeoutthebiryaniinlargechunksfromthesideswithoutmixingtoretainitsmulti-huedglory.Servesteaminghot.ChemeenBiryani(Kerala)  Preparationtime:20minutesCookingtime:30minutesServes:612mediumsizedprawns,cleanedanddeveined;juiceofhalfalime;250gmlonggrainrice;3onionsfinelysliced;1tspgarammasala;1tbsgingerpaste;1tbsgarlicpaste;1tspturmericpowder;3tspredchillipower;6greenchillies,slit;4drywholeredchillies;2tomatoeschopped;1/2cupyoghurt,whisked;afewsprigsoffreshgreencoriander,chopped;afewmintleaves;2tbsghee;4-5tbsthickcream;50gmghee-oil,mixed;saltMethod1.Marinatetheprawns:Washanddraintheprawns.Mixtheprawnswithlimejuiceandalittlesaltandmarinatefor5-10minutes.Washanddrainthewaterandsetaside.2.Soaktherice:Soakriceinwaterforabout15-20minutes.Drainandsetaside.3.Cooktheprawns:Heatghee-oilinaheavybottomedpanandfrytheonionstillgoldenbrown.AddgarammasalafollowedbyalltheingredientsatA,salt,andtheprawns.Fryforaboutaminute,thenaddthechoppedtomatoesandfryfor1-2minutes.Addyoghurt,salt,andabout1glassofwaterandcook.4.Assembleandserve:Whentheliquidgetsreducedbyabout25percent,addrice,choppedcorianderandmintandmix.Alsoaddalittlewaterupto1inchabovethesurfaceofrice.Oncethewaterstartstoboil,coverandcookfirstonmediumflamefor2-3minutesandthenonslowflameforabout15-20minutestillthericeisdone.Topitwith2tbsghee,4-5tbscream,thencoverandletitstandfor5minutes.Openandservehot.MumbaiTawaBiryani(Mumbai)Preparationtime:15minutes  Cookingtime:1hourServes:10-121kgmutton,cutintomediumsizedpieces;1bayleaf;4-5cardamoms;6cloves;two1-inchcinnamonsticks;4-5onions,chopped;11/2tbsgingerpaste;1tbsgarlicpaste;3tomatoeschopped;1tspredchillipowder;1tspcorianderpowder;1tspcuminpowder;3-4mediumsizedpotatoes,cutintochunkypieces;1kgrice;1/2tspturmericpowder;juiceofhalfalime;100gmoil;saltMethod1.Cookthemeat:Washthemeatandputitinacolanderforallthewatertodrain.Heattheoilinaheavybottomedpan.Addthewholespices,followedinafewsecondsbythechoppedonions.Whentheonionsturnbrown,addthegingerandgarlicpasteandinafewsecondsaddthetomatoes.Whenthetomatoesgetsoftandsomewhatcookedafter4-5minutes,addsalt,redchilli,corianderandcuminpowderfollowedbythemeat.Mixandcook,stirringnowandthentillthespicesbecomehomogenousandtheoilstartstosurface.Addalittlewater,covertightly,andcookforabout30minutestillthemeatisthree-fourthsdone.Atthisstage,addthepotatoesandcookfurtherforanother10-15minutestillthepotatoesandthemeataredone,leavingabout11/2cupsofgravy.2.Preparetherice:Whenthemeatiscooking,boil4-5litresofwater.Addsalt,turmeric,andthejuiceofhalfalime.Whenthewaterstartsboiling,addthericeandcookforabout9-10minutestillitisdone.Drainthewater.3.Assembleandserve:Nowplacethemeatinthemiddleofaflatpan(tawa),simmeringonslowflame.Placethecookedricearoundthemeat.Takesmallportionsofmeatandrice,mixandservehotaccompaniedbyslicedonionsandlemonwedges.Theextrameatcanbeservedonthesidewiththebiryani.
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