Biryani named after the name of everyone's mouth is released. Biriya is a life or life for non -nominal lovers. Biryani is made in many different ways. Today we have come up with a special recipe of Matan Biryani in this article for you. You can try this weekend to this wealthy biryani at home. The taste of this will make everyone in the house happy and all the family will start to appreciate you. Chef Deepak Gore (In House Kalinari Chef, Tata Complex, Tata Consumer Product Limited (TCPL) has shared the recipe. With the help of this recipe you can make a restaurant style mutton at home. So let's know the materials and actions needed.
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Literature:
- For Mutan Marine:
- 1 kg of the mattan tune
- 1 cup tight yogurt
- 2 tablespoons ginger-garlic paste
- 2 of 2 green chillies (vertically chopped)
- Tata rich 1 tsp turmeric
- Tata rich 2 tbsp red chili
- Tata rich 2 tsp coriander powder
- Tata rich 1 tsp hot spice
- 1 tablespoon lemon juice
- Tata rich salt to taste
- Chopped cilantro and mint
- 3 tablespoons fried onion
To cook the rice:
- 2 cups long grain basmati rice (soaked 30 minutes)
- 1 bay leaf
- 4-5 cloves
- 3-4 green cardamom
- 1 of the black vine
- 1 inch cinnamon
- 8-10 pepper
- Tata rich salt to taste
To make the biryani:
- 4 of the green vine
- 4 cloves
- 4 inch cinnamon
- 1 of the black vine
- 2 bottom leaves
- 1 tablespoon royal cumin (felt a little bit of thick)
- 2 large onions (thin chopped)
- 1 cup chopped cilantro
- 1 cup chopped mint
- 4 of the green pepper (vertically chopped)
- ½ tsp saffron (soaked in hot milk in 1 cup)
- 4 tablespoons ghee ghee
- 2 tablespoons of oil
- 1 cup fried onion (birista)
- 4 cups of milk
- A few drops of rose water
- A few drops of water (optional)
Action:
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Maton Marination:
- Rinse the butter and drain the water completely.
- In a large pot, mutton, yogurt, ginger-garlic paste, green chillies, turmeric, chili powder, coriander powder, hot masala,
- Add lemon juice and salt
- Mix chopped cilantro, mint and 3 tablespoons fried onion
- Mix all the ingredients by marinating the mutton
- Cover and keep in the fridge overnight if possible for at least 2 hours
Cook the rice:
- Boil a lot of water in a large pot. Add glossy, cloves, cardamom, cinnamon, pepper and salt.
- Put the soaked rice in it and it should be up to 5% of it (it should still have a slight tightness).
- Sprinkle the rice and keep it in a large bowl.
Creating biryani:
- Heat ghee and oil in a large bowl of thick sink.
- Add the royal cumin seeds and the rest of the hot spices and return until the aroma.
- Add the chopped onion and fry until it is tissue and crisp. Set aside half the onion.
- In the same pot, add the marinated mutton and return to medium heat for 2-3 minutes.
To put a layer of birynee:
- Spread the cooked rice in the cooked rice on the mixture.
- Sprinkle the fried onion, chopped cilantro and mint on it.
- Add a little saffron milk, rose water and kevada water.
- Add the remaining rice to it and again add onion, cilantro, mint, saffron milk, rose water and kevada water.
- Finally, pour the remaining ghee from above.
Power process:
- Close the lid of the pot. You can collect the dough to seal the lid.
- Cook on a slow flour for 2-3 minutes. Keep the pan under the pot so as not to burn the bottom.
- Put the same for 5 minutes when cooked and then open the lid.
Serving:
- Gently mix, so that the taste of each layer will be mixed.
- Serve the crocodile with raya, pepper slices or fresh lettuce.
- Tasty and aromatic mutton dum biriyana taste!
