Why should you try Mutton Biryani?
Mutton biryani is a delicious and hearty dish that is perfect for a winter meal. If you want to try the best mutton biryani recipe then you need to taste jagavi’s kritunga biryani.
The rich and flavorful sauce, the tender pieces of meat and the fragrant rice make this an irresistible dish. Mutton biryani is also a very tasty dish, making it perfect for winter meals.
About Mutton Biryani
A delicious mutton biryani that will impress your guests in no time. No one can get bored of Biryani. Regardless of the event, biryani as a main dish is suitable to accompany a spicy salad or a refreshing raita. Ingredients for Mutton Biryani
2 cups of basmati rice
2 green cardamom
1/2 cup milk
1 book of books
1 tablespoon of ginger paste
1/2 cup cashew nuts
1 teaspoon garam masala powder
2 pieces of saffron
1 kg of pork
1/2 cup fresh cream
4 red peppers
2 teaspoons of cumin
1 tbsp garlic paste
1/2 cup raisins
1/4 cup milk
Mutton biryani is a sweet and savory dish that is perfect for a winter meal. The key to making a good mutton biryani is to use fresh ingredients to cook the rice and meat well. Here is a step-by-step guide to making a delicious mutton biryani:
Let's dive into the manufacturing process
Let's eat the meat first:
To the meat, add the beaten curd, ginger and garlic, papaya paste, chili powder, salt, lemon juice and garam masala.
Let the mutton marinate for 3 hours. Prepare the fried onions
Slice 2 soft onions. Divide the pieces. Heat oil in a frying pan or pan and fry the onion slices.
Be careful not to overheat them. A small amount should be fried. Don't place all the pieces at once; this will make the onions look bad. Make sure all the fried onion pieces are submerged in the oil; if necessary, add more oil. Make it soft but gentle enough to get a brown tint. Using a slotted spoon or ladle, remove the fried onions.
Place them on a plate lined with paper towels. Barista is the name given to the brown fried onion slices.
Cook the meat like this:
In a heavy saucepan, melt the ghee. Add the remaining dried onion and green chiles. Cook, stirring constantly, until the onions are golden. Mix ginger and garlic paste well.
Add the marinated meat and simmer for 7 to 8 minutes on high heat. Add coriander, cumin and red powder. Mix well. Put in three cups of water, bring to a boil, reduce the heat, cover and simmer until the meat is almost done.
Mix tomatoes, salt, garam masala powder and fresh coriander leaves in a large mixing bowl. Cook for 15 minutes, stirring occasionally, over medium heat. The ghee should be separated from the spices and the meat should not have any sauce. Let's assemble the biryani
Take a bowl with a large bottom and a lid that fits.
2 tablespoons of ghee should be added to the pan. Melt ghee in a small pan over low heat. Grease the pan well so that the ghee covers the bottom and sides. Turn off the light.
Add the cooked rice on top, then cook the meat pieces, saffron water, fried onion slices and ghee. Add another layer of rice, then meat, and so on until the end. The top and bottom layers will be rice. Eat hot with raita and a spoonful of ghee.
Summary: jagavis Kritunga Mutton biryani recipe is one of the favorite Indian dishes.
Palak Maheshwari is a professional Food Stylist and food photographer based in New Delhi, India.
She is famous for her works in Zomato / Swiggy food photoshoots.
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