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Mix salt in two cups of water and sprinkle over.Cube potatoes and soak in a dish of salted water. garnish with the remaining fried onions and coriander. This Hyderabadi version is lightly spiced and a meal in itself)Ingredients1 kg basmati rice½ kg potatoes10 cups water8 medium-sized onions, finely sliced8 green chillies8 cardamoms 5 cloves 1 2-inch cinnamon stick4 tbsp turmeric powderSalt to tasteA small bunch of Accessories Manufacturerscoriander leaves, finely choppedMethodSoak the rice for about 30 minutes in cold water. Before you serve, use a very large spatula or a small plate to cut through the biryani from top to bottom. This takes about 30-45 minutes. Remove onto a plate lined with absorbent paper, and set aside.
Seal the pan and keep on a low flame. You can leave it to marinate for two to three hours or overnight. Continue cooking for about three to four minutes Bring the pan of water back to boil at this point.Add ginger-garlic paste to the same oil and sauté until fragrant. Mix meat with ginger-garlic paste, turmeric powder, two teaspoons of salt and yogurt. Excerpt from the bookCHANE KI KHUBOOLIIngredients(The flavours of this vegetarian dish are very similar to thE Kachchi Biryani)1 kg basmati rice¼ kg bengal gram¼ kg yogurt¼ litre oil 10 cups water1 glass milk5 large onions4 green chillies, finely chopped2 limesA small bunch of coriander leaves, finely choppedA small bunch of mint leaves, finely chopped5 cloves5 cardamoms1 2-inch stick of cinnamon2 tbsp ghee2 tbsp ginger-garlic paste2 tsp red chilli powder1 tsp turmeric powder½ tsp saffron strands MethodWash and cook the lentils until tender but firm.Hyderabadi Mutton PulaoINGREDIENTS1 kg adla meat (meat from the shin bone)1 kg basmati rice. Serve garnished with fried onions, coriander leaves and whole mint leaves. Wash the rice and soak for at least 30 minutes in cold water. Serve garnished with fried onions and cut coriander and mint leaves. Then, sprinkle some fried onions, chopped coriander and mint leaves, two green chillies and cover with more rice. Cover and cook on a low flame until the rice is done. Repeat until you have used all the rice and lentils, and finally pour two tbsp of ghee over the top. Cook until the yogurt blends with the lentils. Place the mutton in a pan on a slow flame and cook until the meat softens. Add two tablespoons of chilli powder just as the meat is nearly done, and leave the pan on the stove until the oil rises to the surface. Add drained rice to the aromatics and mix well; lower the flame and let everything in the pan amalgamate for three to four minutes. Seal the pan and cook on high-flame for 15 minutes and then on low flame for 20 minutes. Sprinkle with the remaining black cumin seeds, lime juice, four green chillies and some of the coriander and mint leaves.
Seal the pan and keep on a low flame. You can leave it to marinate for two to three hours or overnight. Continue cooking for about three to four minutes Bring the pan of water back to boil at this point.Add ginger-garlic paste to the same oil and sauté until fragrant. Mix meat with ginger-garlic paste, turmeric powder, two teaspoons of salt and yogurt. Excerpt from the bookCHANE KI KHUBOOLIIngredients(The flavours of this vegetarian dish are very similar to thE Kachchi Biryani)1 kg basmati rice¼ kg bengal gram¼ kg yogurt¼ litre oil 10 cups water1 glass milk5 large onions4 green chillies, finely chopped2 limesA small bunch of coriander leaves, finely choppedA small bunch of mint leaves, finely chopped5 cloves5 cardamoms1 2-inch stick of cinnamon2 tbsp ghee2 tbsp ginger-garlic paste2 tsp red chilli powder1 tsp turmeric powder½ tsp saffron strands MethodWash and cook the lentils until tender but firm.Hyderabadi Mutton PulaoINGREDIENTS1 kg adla meat (meat from the shin bone)1 kg basmati rice. Serve garnished with fried onions, coriander leaves and whole mint leaves. Wash the rice and soak for at least 30 minutes in cold water. Serve garnished with fried onions and cut coriander and mint leaves. Then, sprinkle some fried onions, chopped coriander and mint leaves, two green chillies and cover with more rice. Cover and cook on a low flame until the rice is done. Repeat until you have used all the rice and lentils, and finally pour two tbsp of ghee over the top. Cook until the yogurt blends with the lentils. Place the mutton in a pan on a slow flame and cook until the meat softens. Add two tablespoons of chilli powder just as the meat is nearly done, and leave the pan on the stove until the oil rises to the surface. Add drained rice to the aromatics and mix well; lower the flame and let everything in the pan amalgamate for three to four minutes. Seal the pan and cook on high-flame for 15 minutes and then on low flame for 20 minutes. Sprinkle with the remaining black cumin seeds, lime juice, four green chillies and some of the coriander and mint leaves.
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