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1. 1/2 cup plain yogurt
2. 2 cloves garlic, minced
3. 1/8 teaspoon cayenne
4. 1/2 teaspoon ground cumin
5. 1/4 teaspoon fresh-ground black pepper
6. 1 3/4 teaspoons salt
7. 1 pound boneless lamb, cut into 1/2-inch cubes
8. 3 tablespoons butter
9. 1 onion, cut into thin slices
10. 1/4 teaspoon ground cardamom or ground coriander
11. 1/4 teaspoon turmeric
12. 5 cloves
13. 1 cinnamon stick, broken in half
14. 1 1/2 cups long-grain rice, preferably basmati
15. 2 3/4 cups water
16. 1/3 cup raisins
17. 1/3 cup chopped cashews
Directions
1. In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb.
2. In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute.
3. Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, about 20 minutes. Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.
2. 2 cloves garlic, minced
3. 1/8 teaspoon cayenne
4. 1/2 teaspoon ground cumin
5. 1/4 teaspoon fresh-ground black pepper
6. 1 3/4 teaspoons salt
7. 1 pound boneless lamb, cut into 1/2-inch cubes
8. 3 tablespoons butter
9. 1 onion, cut into thin slices
10. 1/4 teaspoon ground cardamom or ground coriander
11. 1/4 teaspoon turmeric
12. 5 cloves
13. 1 cinnamon stick, broken in half
14. 1 1/2 cups long-grain rice, preferably basmati
15. 2 3/4 cups water
16. 1/3 cup raisins
17. 1/3 cup chopped cashews
Directions
1. In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb.
2. In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute.
3. Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, about 20 minutes. Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.
Voted as best: bbrookin
Hyderabadi Mutton / Chicken Biryani Recipe
Part I Ingredients
• 1 Kg Mutton / Chicken
• 400 gms Yoghurt
• 2 tbsp Coconut Powder
• 1 tbsp Coriander Powder
• 1 tsp Poppy seeds or almonds
• 3 tbsp Ginger Garlic Paste
• 3 tbsp Chilli powder
• Salt to taste
• 1 tsp Garam masala powder
• 4 Cardamom
• 3.5 inch Cinnamon
• 4 noscloves
Marinate Mutton with the above ingredients for 2 hours, it can also be marinated over night for best taste.
Part II Ingredients
• 1/2 cup chopped Mint Leaves
• 1 full cup chopped Fresh Coriander leaves
• 4 nos slightly slit Green Chillies
• 2 nos (deep fried until golden brown) Onion medium sliced
• lemon juice
• Saffron 1 tsp soaked in 3 tbsp of warm milk for 15 mins
• 750 gms (Soaked in water for 30 mins) Basmati rice
• 1 Cup Refined oil
• 1 tsp Garam masala
Method:
1. Take half the quantity of chopped mint leaves, fresh coriander leaves, slit green chillies, fried onions and oil. Add these to the marinated mutton, mix well and keep aside.
2. Boil 5 glasses of water in a cooking vessel, add 2 tsp of salt, 3 cloves, 2 inches of cinammon, 2 cardamom and 1/2 tsp of zeera. Cover the vessel with a lid, when the water starts to boil add the soaked rice. Boil rice until 3/4th done, immediately strain the water from the rice.
3. Add half the quantity of the 3/4th boiled rice to the mixed marinated mutton. Garnish with chopped coriander, chopped mint leaves, fried onion, garam masala powder and half of the lemon juice. Again cover this with the remaining boiled rice. Repeat the garnishing again with the remaining ingredients.
4. Place three pockets on the layer of rice, and pour the remaining oil in equal quantities in all the three pockets. Sprinkle saffron milk around the rice. Cover the lid tightly, keep for 10 minutes on high flame, lower the flame and cook for another 15 minutes. Once the steam lets out leave for 5 minutes.
5. Serve hot
Part I Ingredients
• 1 Kg Mutton / Chicken
• 400 gms Yoghurt
• 2 tbsp Coconut Powder
• 1 tbsp Coriander Powder
• 1 tsp Poppy seeds or almonds
• 3 tbsp Ginger Garlic Paste
• 3 tbsp Chilli powder
• Salt to taste
• 1 tsp Garam masala powder
• 4 Cardamom
• 3.5 inch Cinnamon
• 4 noscloves
Marinate Mutton with the above ingredients for 2 hours, it can also be marinated over night for best taste.
Part II Ingredients
• 1/2 cup chopped Mint Leaves
• 1 full cup chopped Fresh Coriander leaves
• 4 nos slightly slit Green Chillies
• 2 nos (deep fried until golden brown) Onion medium sliced
• lemon juice
• Saffron 1 tsp soaked in 3 tbsp of warm milk for 15 mins
• 750 gms (Soaked in water for 30 mins) Basmati rice
• 1 Cup Refined oil
• 1 tsp Garam masala
Method:
1. Take half the quantity of chopped mint leaves, fresh coriander leaves, slit green chillies, fried onions and oil. Add these to the marinated mutton, mix well and keep aside.
2. Boil 5 glasses of water in a cooking vessel, add 2 tsp of salt, 3 cloves, 2 inches of cinammon, 2 cardamom and 1/2 tsp of zeera. Cover the vessel with a lid, when the water starts to boil add the soaked rice. Boil rice until 3/4th done, immediately strain the water from the rice.
3. Add half the quantity of the 3/4th boiled rice to the mixed marinated mutton. Garnish with chopped coriander, chopped mint leaves, fried onion, garam masala powder and half of the lemon juice. Again cover this with the remaining boiled rice. Repeat the garnishing again with the remaining ingredients.
4. Place three pockets on the layer of rice, and pour the remaining oil in equal quantities in all the three pockets. Sprinkle saffron milk around the rice. Cover the lid tightly, keep for 10 minutes on high flame, lower the flame and cook for another 15 minutes. Once the steam lets out leave for 5 minutes.
5. Serve hot
Hi I just find out this page for you
http://www.easy-indian-food.com/biriyani-recipes.html
It has a lot of different biriyani recipes.
If you buy any biriyani masala (packet) from the Indian stores, the recipe will be on the cover.
Hope this helps
http://www.easy-indian-food.com/biriyani-recipes.html
It has a lot of different biriyani recipes.
If you buy any biriyani masala (packet) from the Indian stores, the recipe will be on the cover.
Hope this helps
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