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Muslim Biryani

5  made it  |  3 reviews

shalini958


 

"Vahchef Inspries Home cooks to create restaurant style Recipes At home every day."

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muslim biryani
2

Muslim Biryani Recipe 1, How To Make Muslim Biryani Recipe

How to makemuslim biryani?How to cookmuslim biryani?Learn the recipemuslim biryaniby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make muslim biryani1

(3 ratings)
3 reviews so far
prep time
30 mins
Cook time
15 mins
Total time
45 mins
muslim biryani
Author : shalini958
Main Ingredient : meat
Servings : 0 persons
Published date : September 07, 2007


Ingredients used in muslim biryani
• Pulao rice. 4000 Grams.
• Mutton 6000 Grams.
• Potatoes 2000 Grams.
• Cinnamon. 20 Grams.
• Cardamom (black variety) 20 Grams.
• Pepper. 20 Grams.
• Clove. 20 Grams.
• Sweet cumin. 50 Grams.
• Cumin. 40 Grams.
• Dried plums. 250 Grams.
• Saffron. 3 Grams.
• Orange colour. 10 Grams.
• Coriander powder. 50 Grams.
• Chilli powder 100 Grams.
• Hydrogenated fat. 2000 Grams.
• Tomatoes. 500 Grams.
• Curds. 2000 Grams.
• Ginger. 100 Grams.
• Green chillies. 100 Grams.
• Limes. 6 Numbers.
• Garlic. 150 Grams.
• Onions. 4000 Grams.
• Bay leaf. 5 Grams.
• Salt To Taste.
How to make the recipe:
1.Boil water (double the amount of rice) with bay leaf,one-third of sweet cumin,pepper,cloves,cinnamom,and salt.
2.Add rice when water starts boiling.Boil for 2 minutes.Remove and drain off water into another vessel.Keep water aside.
3.Clean and cut mutton and soak in curds mixed with crushed ginger,greenAcirc;nbsp; chillies,garlic,coriander leaves,one-third cloves,cinnamon,cardamom,and onions sliced and fried crisp till golden brown and powdered.Add quartered tomatoes.
4.Peel and quarter potatoes.Half-fry in hot fat.
5.Fry in the same fat the remaining garam masala,coriander powder and red chilli powder,one-third of the tumeric and just before removing,the cumin.
6.Pour over mutton and soak for 1 hour.
7.In a heavy bottomed pan,put in the mutton and on top the fried potatoes. Over this,place parboiled rice.
8.Add water in which rice was parboiled,pulp of dried plums, lime juice, colouring and remaining tumeric mixed together.Add salt as required.
9.Seal and cook over a slow fire-preferably coal and with live on top of the lid.(it can also be done in an oven for 1 to 11 2 hrs.)
10.Remove from fire and keep till ready to serve.
11.Break seal.Add saffron mixed 1 tbs. pure ghee and 1 tbs.milk.
12.Mix well and serve hot.

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  • profile image
  • vahuser

    •  14  
    •  391  
    •  5  
   2012-07-03

No. of servings is four but the quantity of rice & meat is4 & 6 kg respectively....

  • profile image
  • vahuser

    •  14  
    •  391  
    •  5  
   2012-07-03

No. of servings is four but the quantity of rice & meat is4 & 6 kg respectively....

  • profile image
  • vahuser

    •  14  
    •  391  
    •  5  
   2012-07-03

No. of servings is four but the quantity of rice & meat is4 & 6 kg respectively....


 


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