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Mughlai Biryani

Written By latifah gurape on Friday, December 30, 2011 | 10:18 AM

Mughlai Biryani recipe by Syeda Abida Qamar
With its exotic fragrance of fresh ginger, whole black pepper and fresh green chilies this is one dish all curry lovers must taste

* Mutton/chicken 1 kg
* Basmati rice    1kg
* Yogurt  100 grm
* medium onion 1pes
* Garlic clove    6pes
* Ginger paste  1 tbs
* Small ilaichi   9pes
* Salt to taste
* gralic paste
* Oil or ghee
* Kewra few drops
* Yellow food color two pinch

* Add lamb, salt and cloves of garlic in a bowl with two cups of water. If you are using chicken, you can do with only one cup of water.
* Cook on low flame until meat is tender and the water runs dry.
* Take one medium. Slice and fry in about 4-5 tablespoons of oil, even in light of Brown. Add rest of milk and spices and cook a little.
* At the same time soak rice in water for half an hour.
* I boil rice cooked a half until they,
* Drain water and keep aside.
* Add to cooked meat sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
* When most of the water evaporated,
* Transfer rice to a little pot, on top of that add some of the meat / masala combo. Make of these layers. The way I do are usually Almost half of the rice in, add all the meat / masala then top that off with the rest of the rice.
* Sprinkle it to find a solution for kewra, yellow food color and a little sugar level.
* Keep it covered and on low heat.
* Maintaining a sealed container – you’re trying to steam cook the rice. When Rice and Biryani is ready.
* Serve with salad or garlic
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