Yours best Biryani Item ,, hyderbadi ,sindhi , bombay biryani ....or what ....and what's special about it ???
mughals made a dish called "mandi"
it was indianised with more oil and spices and this was first made as biryani
Clean the Rice and keep soaked in water. Clean and keep ready Mutton Or Chicken. Cut Onion and Tomato in length-wise. Pluck leaves of Corriyonder and Mint. Make paste of Ginger and Garlic.
Place a Degh or any Rice cooking Pot on an oven. Pour required quantity of Ghee/Oil. Fry the Spices, Cardimom, Cinnamon, Cloves, then add onion tomato and Green Chillies (full size). Fry till Onion becomes brown and then add the Paste of Ginger and Garlic. After some time, add Leaves of Corrionder and Mint. Add Curd, Lemon Juice and Chilly Powder.
Add cleaned Mutton or Chicken. Mix well and close the lid, adding adequate water and controlling the flames of the oven. This is called Mutton Khurma.
After sometime, test for the mutton's softness. Add adequate salt and mix a few grames of Zafron (Saffron) diluted in a cup of water ...more
Ingredients: - 500 grams chicken, cup curd(yoghurt), 1 cup basmati rice(long grain), 1 tablespoon milk, 3 cups water, 1 inch cinnamon, 2 bay leaves, 2 cloves, 2 green cardamoms, 2 black cardamoms, teaspoon black pepper corns, teaspoon cumin seeds, tablespoon chopped ginger, tablespoon chopped garlic, 1 blade mace, 1 teaspoon grated nutmeg, cup mix of tightly packed coriander and mint leaves, 4 tablespoons poppy seeds, 1 tomato, 1 onion, 1 teaspoon saffron dissolved in a tablespoon warm milk, 3 potatoes halved, boiled and deep fried, 2 large onions cut into roundels, 2 tablespoons ghee(clarified butter) and salt to taste.
Preparation time : - 30 minutes Serves : - 2
HOW TO PREPARE: - Finely chop the onion, tomato each separately and set it aside. Now take a frying pan and pour 1 teaspoon ghee and fry half the onion roundels till dark brown. In a blender put the fried onion roundels, ginger, garlic, mace, nutmeg, green chillies, coriander-mint leaves, poppy ...more