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Authentic Biryani

Authentic Biryani
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Authentic Biryani Recipe, How To Make Authentic Biryani Recipe

How to makeAuthentic Biryani ?How to cookAuthentic Biryani ?Learn the recipeAuthentic Biryani by vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Authentic Biryani

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Prep time
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Cook time
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Authentic Biryani
Author : Vahchef
Main Ingredient : Rice
Servings : 0 persons
Published date : November 21, 2016


Ingredients used in Authentic Biryani
• Mint leaves (podina) - .
• For rice: - .
• Saffron (zaffron) - 2 pinch.
• Plain yogurt - 1 1/2 cup.
• Garlic paste (pisa lehsan) - 1 teaspoons.
• Ginger paste (pisi adrak) - 1 teaspoons.
• Turmeric powder (pisi haldi) - 1 tablespoons.
• Red chilli powder (pisi lal mirch) - 2 tablespoons.
• Cumin seeds (sufaid zeera) - 1 teaspoons.
• Whole black peppers (kaali mirch) - 1 teaspoons.
• Bay leaves (tezz patta) - 2 numbers.
• (long) - 6 clove.
• Cardamoms (choti ilaichi) - 6 small.
• Big black cardamoms (bari kaali ilaichi) - 2 numbers.
• Cinnamon (dal cheeni) - 4 stricks.
• Onions - 5 large.
• Raw papaya (kacha papita) - 1 piece.
• Mutton - 1000 grams.
• Basmati rice - 500 grams.
• Big black cardamom (kaali baari ilaichi) - 1 numbers.
• Cinnamon sticks (dal cheeni) - 2 numbers.
• Small cardamoms (choti ilaichi) - 2 numbers.
• Loung) - 3 clove.
• A handful of kothmir - .
• Salt - to taste.
• Clarified butter (ghee) or refined oil - 5 tablespoons.
Method:

To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.

Heat water (2 frac12; times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.

Cook the rice till frac34; done and then drain in the colander.

Remove the whole masala. Melt the clarified butter and set aside.

Assemble

Take a heavy-bottomed pot and add the marinated mutton and frac12; of the melted clarified butter.

Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining clarified butter, saffron milk and lemon juice. Cover and seal the pot with atta paste. Place over high heat for 20-25minutes.

Lower heat and cook for another 45 minutes.






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