MUTTON BIRYANI

Mutton Biryani
      
  
Ingredients:

• Basmathi Rice - 1Kg
• Mutton - 1Kg
• Mutton Stock - 2 Cups
• Onion - 3(Big Size)
• Tomato - 2
• Ginger Garlic Paste - 2 Tablespoon
• Green Chilly - 3
• Saunf/Fennel Seeds - 1 Teaspoon
• Cinnamon - 2
• Cloves - 4
• Cardamon - 2
• Mint Leaves - One Hand Full Finely Chopped
• Coriander Leaves - One Hand Full Finely Chopped
• Badam - 10
• Curd/Yoghurt - 1 Cup
• Lemon Juice - 1 Teaspoon
• Kashmiri Red Chilli Powder - 1 Teaspoon
• Coriander Powder - 1 Teaspoon
• Turmeric Powder - 1/4 Teaspoon
• Ghee - 3 Teaspoon
• Oil - 3 Tablespoon
• Cashewnut - 1 Teaspoon
• Raisins - 1 Teaspoon

Preparation:

• Soak Badam for one hour in warm water and grind it as for fine paste.

• Soak Cinnamon - 1 and Cloves - 2 together in warm water and grind it as paste.

• Grind Green Chilly into fine paste.

• Slice onions and tomatoes into vertically thin.

• Soak Basmathi Rice before you start to cook.

• Fry One Sliced onion in ghee till golden brown to garnish finally.

• Fry Cashewnut and raisins in ghee,This is also for garnish.

• Pressure cook the mutton for two whistles with little salt,GG Paste,Cinnamon,Clove.

• After pressure released take the mutton stock and meat separately.

• Take a pan or Cooker,i did with pan.

• In Pan,heat ghee and oil together and add onion,Saunf,Cinnamon,Cloves,Cardamon one by one and fry slowly.

• When the onions becomes transparent add tomato and saute for one minute and add Ginger Garlic Paste and saute till the raw smell goes off.

• Now Add GreenChilly Paste and Cinnamon+Cloves Paste and mix well till the oil get separate.

• Add Finely Chopped Coriander leaves and mint leaves and stir well,you will get a fine aroma of these leaves with masala mixing together.you enjoy this aroma.

• Add Turmeric Powder,Chilli Powder,Coriander Powder and mix well for one minute.

• Add Badam Paste and mix well.

• Now add Required salt and curd and mix well.

• Take mutton stock as 1:2 for those who cook in Pan,1:1 1/2 for those who cook in cooker.

• Add Mutton Stock and Mutton and mix once.

• Add  Soaked and filtered rice and mix once without the rice break out.

• After bubbles comes,make the flame as low and close it with lid.

• After 5 Minutes remove the lid and Stir once without breaking the rice and close again.

• Wait till it cook well and Add Lemon Juice and mix well.

• Transfer it into Serving Bowl or Plate and Garnish with Fried Onions,Cashewnut,Raisins.

• Very Yummy Spicy Mutton Biryani is Ready to Serve.

Mint Chutney

MINT CHUTNEY

     It is a side dish for Idly.It is also used with Cooked Rice.Mint, is a herb we use regularly in home.It is rich in vitamins and minerals.It is many used for digestion.It is more helpful to Blood Pressure.

INGREDIENTS:

• Mint Leaves - 1 Cup
• Onion - 1/4 Cup
• Dry Red Chilly - 3
• Urad Dhall - 1/4 Teaspoon
• Bengal Gram - 1/4 Teaspoon
• Garlic - 5 Pods
• Salt - As Needed

TO TEMPER:

• Oil - 1 Teaspoon
• Mustard Seeds - 1/4 Teaspoon
• Asfoetida - One Pinch

PREPARATION:

• Take a pan,heat one teaspoon of oil and put Bengal gram,urad dhall and dry red chilly and fry and keep aside.

• In the same pan,Saute mint leaves and garlic together and make it cool and grind with salt and already fried items.

• Garnish with Tempered mustard seeds with asafoetida.

• Serve with Idly,Dosa,Cooked Rice.

Mint Chutney

Rich Mughal Vegetable Biryani

RICH MUGHAL VEGETABLE BIRYANI

Mostly everyone like biryani,We do with Chicken or Mutton.Now in Veggies also we all make biryani....Mughal Biryani is very tasty most.Now i am presenting Mughal Biryani in Veg Version.In this you don't need to add tomatoes or any food color to it.So that you get natural veggies color to this Biryani.Own made masala to this makes the Biryani Yummy....I like to use Pepper in most of my foods,In this too pepper i added that makes so much tasty and gives you good aroma...Hope you all enjoy this Mughal Biryani.

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Ingredients:

• Basmathi Rice Or Jeera rice - 2 Cups
• Onion - 1 Big
• Potato - 1
• Carrot - 1
• Peas - 1/4 Cup
• Cauliflower - 1/4 Cup(Optional)
• Mint Leaves - Few(Finely Chopped)
• Coriander - Few(Finely Chopped)
• Paneer Rose Petals - Few(Light pink color in nature)
• Rose water - 1 Teaspoon
• Ghee - 1 Tablespoon
• Cooking Oil - 2 Tablespoon
• Salt - To Taste
• Water - 1:2 for Vessel and 1:1 1/2 for Cooker

For Fresh Masala:

• Cinnamon - 1 Stick 
• Cloves - 2
• Cardamom - 1
• Poppy seeds - 1 Teaspoon
• Peppercorns - 1/2 Teaspoon
• Cumin Seeds - 1/4 Teaspoon(Fry without oil and take)
• Onion - 1(Fry dryly in pan)
• Badam - 5
• Cashewnuts - 5
• Green Chilly - 1
• Ginger - 1 inch

Preparation:

• Soak rice only 10 minutes before you start to cook.

• Cut Onions Vertically Thin.

• Cut the vegetable into small cubes.

• Grind all the ingredients under table "For Fresh Masala".

• In a Cooker,Heat oil and ghee together and put Bay Leaves and onions and saute till golden brown.

• Add Chopped vegetable and saute well.

• Add Finely Chopped Mint Leaves and Coriander Leaves.

• Add Freshly grind masala and mix well for 2 Minutes.

• Add Rice,Required water and salt and Rose water and rose petals and cook well.

• Garnish finely Chopped Coriander Leaves and Cashewnut.

• Now Yummy Rich Mughal Vegetable Biryani is Ready to Serve.

Rich Mughal Vegetable Biryani