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Hyderabadi Kachhe Gosht Ki Mutton Dum Biryani

hyderabadi kachhe gosht ki mutton dum biryani
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Hyderabadi Kachhe Gosht Ki Mutton Dum Biryani Recipe, How To Make Hyderabadi Kachhe Gosht Ki Mutton Dum Biryani Recipe

hyderabadi kachche gosht ki dum biryani.

Egg biryani recipe , How to make easy egg biryani recipe    - Egg Biryani is the trademark dish and comes from the Indian city Hyderabad and have become a fundamental part of Hyderabadi delicacies being passed by the rulers of Nizam of Deccan. Egg biryani recipe too holds a powerful place in the biryani family only using eggs in place of meat or chicken preparing it with all the... Read More..

About Recipe

How to make hyderabadi kachhe gosht ki mutton dum biryani

(15 ratings)
0 reviews so far
Prep time
15 mins
Cook time
55 mins
Total time
70 mins
hyderabadi kachhe gosht ki mutton dum biryani
Author : Vahchef
Main Ingredient : Lamb
Servings : 0 persons
Published date : November 14, 2016


Ingredients used in hyderabadi kachhe gosht ki mutton dum biryani
• For dum cooking/layering: crisp fried golden onions- 2 onions, saffron- 10 threads dissolved in 1/2 cup warm milk, lemon juice- 2 tbsp, if you want to use red/orange colour instead of saffron, dissolv - 1 1.
• For partial cooking of rice: basmati rice or long grain dehradun rice- 4 cups, black cumin- 1 tsp, bay leaf- 2 nos, cloves- 3 nos,green cardamom- 3 nos, black cardamom- 2 nos, cinnamon sticks- 2 pcs( - 1 1.
• Ingredients: for marination of mutton: mutton(goat,lamb)- 1 kg, raw papaya paste(if using)- 4 tbsp, curd- 2 cups, ginger-garlic paste- 3 tbsp, salt- 4 tsp, crisp golden fried onions- 2 onions, mint l - 1 1.
Method:

1. use large bottom area pot (degchi , cooker with large bottom area can also be used) so that mutton fits in single layer at bottom. it should be preferably copper vessel. 2. seal pot with dough or wet kitchen towel for sealing amp; put some weight on lid. 3.Dont marinade in fridge, keep it at room temperature as enzymes present in papaya paste amp; curd works better at room temp.. 4. curd should be thick amp; whisked. amp; prefer mutton amp; rice ratio 1:1. 5. As meat tenderizer raw papaya paste of green skin amp; little flesh can be used. But it is better to use baking soda to tenderize meat instead to search for green papaya. To use baking soda, put 2 tsp of baking soda on 1 kg meat amp; rub it well, let it sit for 1/2 hr. then rinse meat off to get rid of baking soda flavour. Now marinade this meat to get very tender meat in biryani. procedure: 1. marinate mutton for 4-8 hrs. 2. when ready to prepare transfer mutton along with marinade to degchi. 3.soak rice for 1/2 hr. 4.heat water in a separate vessel along with oil, salt amp; whole spices for partial cooking of rice. 5.when water starts boiling add rice amp; cook for 5 minutes so that it gets cooked to 50%. 6.drain rice in colander amp; transfer it over muuton in two layers. 7.on first layer of half of rice put layering ingredients, then transfer rest half of rice as second layer. 8. now comes the most difficult part: time amp; temperature, as the outcome of biryani depends on this only. seal the degchi/cooker amp; put it over direct high heat( highest temperature) for 10 minutes. then take a flat dosa tawa amp; put degchi over it amp; put it over direct high heat for 5 minutes. then reduce heat to lowest amp; cook slowly(DUM) for another 45 minutes on tawa. by this time fragrance of biryani starts wafting in your kitchen. turn off heat,wait for 5-10 minutes, open the lid, garnish with chopped mint, coriander leaves, fried onion amp; serve hot with raita.






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Articles


Egg biryani recipe , How to make easy egg biryani recipe    - Egg Biryani is the trademark dish and comes from the Indian city Hyderabad and have become a fundamental part of Hyderabadi delicacies being passed by the rulers of Nizam of Deccan. Egg biryani recipe too holds a powerful place in the biryani family only using eggs in place of meat or chicken preparing it with all the common traditional spices. This is an ideal dish for celebrations; dinner and lunch offered hot with raita, mirch ka salan, green salad and thinly sliced onions and lemon wedges.

  Egg biryani is ideal flavored rice with attractive aroma and full of richness. This food is among the best dishes to treat to people who don't eat meat but appreciate eating eggs. Egg biryani one of the simplest, delightful biryani that can make at home with very little ingredients. Best part when running short time and want a special meal then it’s the best one. It is one among the original feel and taste of the true Mughlai Khana.

 Biryani is a favorite rice dish through the Indian sub-continent. It's a spectacular recipe of range of spices, saffron and caramelized onions, and has become the most aromatic rice possibly cooked. To all its attractiveness, this is a dish suit for being offered on the royal court.

 Biryani is not challenging in any way to prepare like many think. It’s just bit of time consuming and it also require that little extra special attention when we do it. The cooking procedure for Biryani shows up an excellence of cooking art.

 Eggs are among the most comfort foods accessible all-round year that not only offer yummy foods on their own but is also an important ingredient for a lot of baked items and sauces. Eggs consist a yellow yolk and translucent white surrounded by a safety layer that can be white or brown, depending on the kind of the chicken. The shell's color isn't linked to the quality or nutrients of the egg. Eggs keeps an important position not just for its amazing taste and nutritional content but provides several distinctive features in cooking which includes emulsification, coagulation, foaming, and browning.

 

Benefit:

Eggs are an excellent source of protein, and consist of minerals and vitamins. Eggs are the ideal option included in a healthy balanced diet. But don't forget that it's a good idea to eat as various a diet as possible. It indicates that we should be seeking to eat various foods every week to obtain the wide variety of nutrients we require. Eggs are incredibly good supply of selenium, iodine, phosphorus, vitamin B2, molybdenum, vitamin A, vitamin B5, vitamin B12 and vitamin D.

 The benefits of rice contain ability to supply fast and instant energy, control and improve bowel movements, balance blood sugar levels, and reduce the aging process, as well as supplying an essential source of vitamin B1 to the body

 Dum Biryani Restaurant Style is the technique of cooking helps to make the recipe much more delicious because the closing accomplishes maturing. Inside it the ingredients relieve utmost flavor and fragrance which boosts the richness of the recipe.

 There are various kinds of biryanis in India. The most well-known biryani is Hyderabadi dum(steam) biryani that is considered to be produced in Nizam kitchen the very first time. There are lots of stories about how it was initially made but the truth is that this is among the perfect Biryani. This biryani is steam cooked with uncooked mutton and Basmati (Indian long grain) rice with seasonings.  Generally Hyderabadi dum biryani is cooked with mutton. But these days’ chicken, fish and prawns will also be found in making dum biryani.

 biryani using ‘dum’ approach has become the lengthiest standing recipe to-make list. Dum biryani is actually unique, particularly when meat is included. Surprisingly, making chicken dum biryani is faster and simpler compared to veggie version due to a ton less cleaning and chopping of veggies. One and only thing that requires some advance planning is the marination of the chicken, a move I wouldn't suggest missing due to the fact that is what result in the chicken extremely soft and maintain its very own when dum cooking the biryani.

 Chicken Dum Biryani have two variations, Kachha (raw) and Pakki (cooked) Biryani. When the biryani is cooked on dum, while you open the lid, your kitchen odors aromatic, vibrant with all the comforting fragrance of pure ghee and saffron and also the chicken cooked to soften within the mouth tenderness.

 Biryani is a couple of rice-based meals made out of seasoning, rice (generally basmati) and mutton, fish, chicken, eggs or veggies. The name hails from the Persian term berya(n) meaning "fried" or "roasted". Biryani was created by the cooks of Mughal Emperors. Lahore, Kashmir, Kolkata, Lucknow, Hyderabad, Delhi/Agra and Malabar are definitely the major centers of biryani dishes.

Some things to make note of while preparing biryani. Use top quality aged Basmati rice, top quality chicken and also the finest saffron accessible. Marinate chicken not less than 4-6 hrs. and when not having enough time then a couple of hours will work. Any hyderabadi will desire biryani and I hope you'll appreciate Dum Biryani prepared by using this recipe.



 

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