EID MUBARAK!💐💐💐💐💐
This fascinating Mutton Biriyani calls for perfectly measured ingredients and well-practiced tricks. Aromatic indigenous spices play a crucial role in dishing out the nice Biriyani. Lemon lends this exotic Biriyani its tangy effect. Instead of meat chunks, we use small meat pieces.
The unique rice used in this Biriyani is Seeraga Samba Rice. This rice is small grains similar to cumin seeds. Hence this name. Cumin Seeds are called as Seeragam in Tamil. The small ovular grains are harvested typically in August to January every year. It has a nice fragrance. Seeraga Samba fetches higher cost than all other variety rice grown in Tamil Nadu. Don't miss this delicious taste of this rice!
How to make the most perfect biriyani?
Ingredients:
Goat meat 400 gms
Seeraga Samba Rice Aged and non-parboiled (Raw) 300 gms
Ghee 2 Tbsps
Groundnut Oil 1 Tbsp
A fistful mint leaves
A fistful of Coriander greens
Ginger 25 gms to be grated
Garlic pods 2 to be grated
Lemon a half
Cinnamon Sticks 3 pcs
Cardamoms 4 pcs
Cloves 5 pcs
Mace 1 pc
Stone flower a half pc
Bay leaves 2 pcs
Star anise 2 pcs
Nutmeg a half to be powdered
Dry red chilly powder 1/2 tsp
Fennel seeds 1 tsp
Turmeric 1/2 Tsp
Coriander powder 2 tsps
Cumin powder 1 Tsp
Pepper powder 1 Tsp
Tomato one to be diced
Water 350 ml
Rock Salt 1 Tsp
Curry leaves 15-20 pcs
Procedure:
Heat the wok with one tbsp ghee=groundnut oil mix and fry the Seeraga Samba Rice until creamy brown.
Set aside to cool down.
Rinse with water one time.
Add 350 ml water and set ready.
Wash the meat and drain.
Heat The pressure cooker with the remaining ghee=groundnut oil mix.
Add all the spices except nutmeg to the ghee mix and fry on low heat.
Add ginger and garlic grated
Fry until the nice aroma emanates.
Add turmeric and red chilly powder.
Transfer the meat. Add salt.
Saute until the meat pieces turn pale and shrivel.
Add coriander powder, cumin powder, Pepper powder and nutmeg powder.
Fold several times.
close the lid. Place the weight.
Allow five whistles and remove from the flame Set aside to cool down.
Open the cooker.
Add tomato diced and rice along with water
Squeeze lemon juice.
Add coriander greens and mint leaves.
Cover and cook up to only one whistle and simmer for five seconds.
Turn off the heat for 15 minutes.
Open the cooker and an irresistible bIriyani whiff emanates.
That's all.
Enjoy with Curd onion Pachadi.
Cooking Time 30 minutes
Yield two servings. If you need for more servings, you can multiply the measurements accordingly.
This fascinating Mutton Biriyani calls for perfectly measured ingredients and well-practiced tricks. Aromatic indigenous spices play a crucial role in dishing out the nice Biriyani. Lemon lends this exotic Biriyani its tangy effect. Instead of meat chunks, we use small meat pieces.
The unique rice used in this Biriyani is Seeraga Samba Rice. This rice is small grains similar to cumin seeds. Hence this name. Cumin Seeds are called as Seeragam in Tamil. The small ovular grains are harvested typically in August to January every year. It has a nice fragrance. Seeraga Samba fetches higher cost than all other variety rice grown in Tamil Nadu. Don't miss this delicious taste of this rice!
How to make the most perfect biriyani?
Ingredients:
Goat meat 400 gms
Seeraga Samba Rice Aged and non-parboiled (Raw) 300 gms
Ghee 2 Tbsps
Groundnut Oil 1 Tbsp
A fistful mint leaves
A fistful of Coriander greens
Ginger 25 gms to be grated
Garlic pods 2 to be grated
Lemon a half
Cinnamon Sticks 3 pcs
Cardamoms 4 pcs
Cloves 5 pcs
Mace 1 pc
Stone flower a half pc
Bay leaves 2 pcs
Star anise 2 pcs
Nutmeg a half to be powdered
Dry red chilly powder 1/2 tsp
Fennel seeds 1 tsp
Turmeric 1/2 Tsp
Coriander powder 2 tsps
Cumin powder 1 Tsp
Pepper powder 1 Tsp
Tomato one to be diced
Water 350 ml
Rock Salt 1 Tsp
Curry leaves 15-20 pcs
Procedure:
Heat the wok with one tbsp ghee=groundnut oil mix and fry the Seeraga Samba Rice until creamy brown.
Set aside to cool down.
Rinse with water one time.
Add 350 ml water and set ready.
Wash the meat and drain.
Heat The pressure cooker with the remaining ghee=groundnut oil mix.
Add all the spices except nutmeg to the ghee mix and fry on low heat.
Add ginger and garlic grated
Fry until the nice aroma emanates.
Add turmeric and red chilly powder.
Transfer the meat. Add salt.
Saute until the meat pieces turn pale and shrivel.
Add coriander powder, cumin powder, Pepper powder and nutmeg powder.
Fold several times.
close the lid. Place the weight.
Allow five whistles and remove from the flame Set aside to cool down.
Open the cooker.
Add tomato diced and rice along with water
Squeeze lemon juice.
Add coriander greens and mint leaves.
Cover and cook up to only one whistle and simmer for five seconds.
Turn off the heat for 15 minutes.
Open the cooker and an irresistible bIriyani whiff emanates.
That's all.
Enjoy with Curd onion Pachadi.
Cooking Time 30 minutes
Yield two servings. If you need for more servings, you can multiply the measurements accordingly.
No comments:
Post a Comment