Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tamil style mutton biryani. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Tamil style Mutton Biryani is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Tamil style Mutton Biryani is something which I have loved my entire life.
Recipe for Tamilnadu style mutton biryani made in the pressure cooker. Easy recipe with biryani masala made from scratch. This is how my mom prepares it and it is my all-time favorite.
To begin with this recipe, we have to first prepare a few ingredients. You can have tamil style mutton biryani using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Tamil style Mutton Biryani:
- Take Goat - cut into medium sized pieces
- Make ready 3 Bay leaves -
- Prepare 1 Cinnamon " -
- Get 1 Star Anise -
- Get 3 cups Rice -
- Take 1/2 cup Coconut milk -
- Make ready to taste Salt
- Make ready Oil
- Prepare 1 tbsp Butter Clarified -
- Take To Grind :
- Get 12 Chillies Red -
- Make ready 1 tsp Fennel seeds -
- Get 3 tbsps Ginger -
- Make ready 6 cloves Garlic -
- Make ready 1 Onion - sliced
- Prepare 20 Mint leaves -
- Prepare 1 Cinnamon " -
- Get rice water First wash the and soak in cold and set aside
- Get Grind the "To Grind " list to a smooth paste
Ambur in Tamilnadu has more biryani hotels per capita than any other city in the world. What makes Ambur mutton biryani what it is? The legend has it that the mutton biryani was introduced to the Arcot royals through their connection with the Hyderabadi Nizams. Hi everyone,In this video my mother prepares the traditional mutton biryani recipeThis mutton biryani is very deicious.
Steps to make Tamil style Mutton Biryani:
- In a pressure cooker, heat the oil and add the star anise, bay leaves, cinnamon stick and the ground masala paste and fry for a minute. Add the goat pieces, a cup or two of water (depending on the amount of meat), required amount of salt and pressure cook the meat for a few whistles
- When the pressure has released, measure the gravy in the cooker and set aside. We will need 6 cups of liquid to cook the 3 cups of rice including the gravy, water and coconut milk
- In a large frying pan, add the ghee and transfer the cooked meat to the pan. Saute for a few mins, add the soaked rice and pour 6 cups of liquid (gravy, water, coconut milk). Add some salt if required. Cover and cook on medium-low heat
- You can skip the frying pan step, by removing the gravy from the cooker and adding the rice, the measured 6 cups of liquid, salt, and cooking it in the pressure cooker for one whistle
- Once the rice is cooked, garnish with some coriander leaves and serve with a raita
- I served mine with a raita and some Parsee Chicken Curry
I learnt cooking from my mom. There are many types of biryani, whose names are often based on their region of origin. For example, Sindhi biryani developed in the Sindh region of what is. மட்டன் பிரியாணி Mutton Biryani Muslim Style.*Ingredients and Measurements available in the below . Biryani (/ b ɜːr ˈ j ɑː n i /) is a mixed rice dish with its origins among the Muslims of the Indian subcontinent.
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