Скачать с ютуб Hyderabadi Mutton Biryani в хорошем качестве

Hyderabadi Mutton Biryani

Hello Viewers, We came up with Hyderabadi biryani serving 15- 18 members. RECIPE IN ENGLISH: INGREDIENTS: For Mutton: Mutton 3 Kg Garlic ginger paste – 3 tbsp Red Chilli Powder – 4 tsp Salt to taste – about 3- 4 tsp. Shahjeera (caraway seeds)– 4-5 tsp (1.5 tsp per kg of mutton) Cinnamon - About 15 one inch pieces. Cardamom powder – 4-5 tsp (1.5 tsp per Kg of mutton). Nutmeg powder – 1/2 tsp. Mace powder– 1/2 tsp Cloves – 10-12. Coriander leaves – 1 wrist full (finely chopped). Mint leaves - 1 wrist full (finely chopped). Raw Papaya – 3 tsp - papaya skin Made into a paste with pinch of salt Onions – 3 medium size (finely chopped). Additional Onions 700-800 gms (sliced then golden brown fried). Green Chillies paste – 150gms Yogourt – 750gms Vegetable oil – 400 ml Lime juice – 4-5 tbsp MSG (Ajinimoto) - 2 tsp(optnl) Ghee (clarified butter)– 100 gms. Saffron strands – 1/2 gram For Rice: Basmati rice – 3 kg. Salt to taste – about 4-5 tsp(for adding in boiling water) Cinnamon (3-4 one inch sticks). Cardamoms whole – 10 nos. Shahjeera (caraway seeds) – 1 1/2tsp. Cloves 10 nos. Saffron – a generous 3 to 4 pinches soaked in half cup warm milk PROCEDURE: Step 1 : Mutton Prep: Wash mutton well Add Garlic-ginger paste, red chilli powder, salt to taste ,(Caraway seeds )shahjeera, cinnamon, cardamom powder, nutmeg powder,mace powder, cloves, coriander leaves, mint leaves, raw papaya skin paste. Mix well and set aside for marination for 1/2 hour. After 1/2 hour, add chopped onions and fried onions (crushed) and green chilli paste. Mix well and set aside for another 1/2 hour. Add Yogourt and 300 ML of oil (set aside the remaining 100 gms of oil to be used later). Mix well Add lime juice and mix well. Set aside for addition 1/2 hour. At this time, start Step 2 (see below) After 1/2 hour, add MSG (Ajinimoto) – optional. Mix well Add about 500 ml of hot water from pot in step 2. The amount should be just sufficient – not too much, not too little. Otherwise the end result will not be proper. Add half of desi Ghee and give it a final mix and level the contents. Sprinkle saffron strands on top. Clean the sides of the cooking pot. Step 2: Rice Prep: Heat water (8 ltrs) in a large pot. Add salt, cloves, cinnamon sticks, cardamoms and caraway seeds. Wash rice at least three times and drain. Soak the rice in water for 1/2 hr to 2 hours meanwhile bring water to boil - After that drain the water. Do not mix the rice with hand or any ladle. If you do so, the rice grain will break apart. At this time, mix dough with wheat flour (or white flour) and roll into long strands (as show in video). Gently transfer the rice into the boiling water. Mix gently on a regular basis. The rice should be cook in three stages (important): First stage: Let the rice cook to about 25% (i.e. 75% raw). At this stage, transfer about 1 kg of rice to to a fine colander (or sieve) to drain the water. Then transfer the drained rice to the Mutton pot, and spread gently on top without disturbing the mutton mix below. This will be the first layer of rice. It should be only 25% cooked because this layer will be in direct contact with the water in the mutton mix and therefore will cook the most during the “dum” Step 3 (see below). Second stage: Let the rice cook further to about 40% (i.e.60% raw). At this stage, transfer an additional 1kg of 40% cooked rice to the colander and drain the water.. Then transfer this drained rice to the mutton pot, and spread gently. this is 2nd layer of rice. Third stage: Let the remaining rice to cook further to about 80-90% (i.e. 10 -15 % raw). At this stage, transfer the remaining rice to the colander and drain the water. Then transfer this rice to the mutton pot as the top layer and spread it gently. At this point take out about 200 ml of hot rice starch out of drained hot starch (from the above rice cooking process) into a mug. To this add another 100 ml of milk and the remaining 100 gm of oil (set aside earlier). Add this to the mutton and rice pot, evenly on top Sprinkle the saffron- milk mix on top. Step 3: DUM (Cooking in Steam): Apply a bit of oil to the flat rim of the pot (as shown in the video). Then spread the rolled dough along the rim and put the lid on and press gently. Make sure there are a few tiny gaps in the dough for steam to escape. Place a flat skillet on the stove . The stove should be a gas stove preferably, so you can control the heat well. The stove should preferably be a large flame stove (for this quantity). Place the mutton-rice pot on the skillet and turn the stove on and let it cook on high flame setting till you observe steam escaping from the tiny gaps in the dough seal. This will take about 8 to 13 minutes. once steem starts passing with pressure - Reduce the flame to low setting. Cook for additional 30 to 40 minutes (Cook for a total of about 45 minutes). Switch off the stove let it rest for 10 mins then remove lid carefully Spread a few tablespoons of ghee on top and serve it hot.