Mutton biryani Recipe | Quick And Easy Mutton Biryani | ZOOBIA FAROOQ

Mutton biryani Recipe | Quick And Easy Mutton Biryani | ZOOBIA FAROOQ - Zoobia Farooq

                             

Zoobia Farooq

There are many types of biryani, whose names are often based on their region of origin. For example, Mutton biryani developed in the Punjab region of what is now Pakistan, and Hyderabadi biryani developed in the city of Hyderabad in South India. Some have taken the name of the shop that sells it, for example: Haji Biriyani, Haji Nanna Biriyani in Old Dhaka,Fakhruddin Biriyani in Dhaka, Students biryani in Karachi, Lucky biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai. Biryanis are often specific to the respective Muslim communities where they originate, as they are usually the defining dishes of those communities. Cosmopolitanism has also led to the creation of these native versions to suit the tastes of others as well. When the fellow asks you what kind of Biryani do you prefer? You are wading into deep territory my friend – Kachhi Gosht ki Biryani and Pakki Biryani? Kisku kya maalum Miya? Oops, your Zoobia Farooq Chef is getting ahead of himself.

Ingredients:-

For Marination:

Half KG Mutton 

1 tbsp red chili powder

1 tsp turmeric powder

1/2 cup chopped tomatoes

2 tbsp ghee

3-4 small cinnamon sticks

2 green cardamoms

2 black cardamoms

4 cloves

5-6 green chilies slit

1 tbs ginger garlic

Salt as required

For the rice:

1/2 kg basmati rice

1 tbsp ghee

3-4 small cinnamon sticks

1 tbsp of cumin seeds

2 green cardamoms

2 black cardamoms

3 bay leaves

4 cloves

Salt as required

Method:

For the rice:

- Soak Basmati Rice for 20 minutes in luke warm water.

- In a pan with boiling water, add salt, ghee and green chilli paste along with bay leaves, cumin seeds, cloves, cinnamon sticks, green cardamom and black cardamom. Allow th water to boil for 2 to 3 minutes.

- Add in the soaked rice in the boiling water.

- Cook the rice on high flame for a minimum of 12 minutes.

- Once done, drain the rice.

For Marination:

- In a pressure cooker take mutton pieces and add All Spices, ginger garlic and green chilli paste, Water and steam for 20 minutes or else pressure cook them.

- Add sliced tomato and salt to taste.

- In order to enhance the flavor of the mutton instead of water so as to cook it.

- Time to layer the rice and the mutton gravy.

- In a pan, layer the gravy and then place the rice.

- Top it with ghee, fried onions and coriander leaves.

- Repeat the layers.

- Cook it on a high flame for 7 minutes and then low flame for 7 minutes.

- Plate the rice and garnish it with fried onions and coriander leaves.

My City Food Secrets is about tasty delicious food recipes that can be made easily at home and ideas on making delicious recipes with limited and available resources in kitchen. Every recipe described in easiest way so that you can cook your food without any difficulties. My recipe mainly from Pakistani cuisine and my delicious recipes from other cuisine Here I share all type of recipes like Pakistani, Italian, South Pakistani, North Pakistani, Chinese, restaurant style, Snacks, quick and easy recipe and many more recipes in very easiest way.Check out these delicious recipes try them out yourself and let me know how they come out for you.Here is your step by step guide to the perfect Recipes Do support and subscribe to the channel. In this video I will share my favourite recipe because it is yummy and delicious! let me know in the comments how did you like it! Please Subscribe Our Channel For More Videos: __/LINKS\_ 

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