Topic started by Sangita (@ 203.123.181.38) on Wed Nov 20 04:59:48 .
All times in EST +10:30 for IST.

Hi,

Plz. teach me how to prepare Muslim Mutton Biryani, the taste, flavour etc......plz.

Responses:

• From: brjay (@ 219-pool1.ras10.vahen.alerondial.net) on: Fri Nov 29 20:48:36
  
  Never add onion, tomato, ginger, garlic and mint. It will come out well.
  
  
• From: shabana (@ 203.200.41.196) on: Thu Dec 5 02:09:35
  
  i want a receipe
  
  
• From: shabana (@ 203.200.41.196) on: Thu Dec 5 02:09:52
  
  i want a receipe for motton biriyani
  
  
• From: Mrs.Mano (@ 195.229.241.229) on: Thu Dec 5 06:17:27
  
  Hello Shabana!
  You can see the recipe of Mutton Briyani in the following sites.
  http://www.india4u.com/cuisines/andhra.
  http://www.hotdishes.com/mutton.htm
  
  
  
• From: Rimi (@ dsc02-aui-tx-2-246.rasserver.net) on: Thu Dec 5 12:30:40
  
  I would welcome traditional & modern recipes (both veg&non-veg) from the delicious Mapilla cooking of Kerala. Thanks in advance.
  
  
• From: MARGARET (@ dhcp80ff9db6.dynamic.uiowa.edu) on: Thu Mar 18 11:44:44
  
  I love biryani the most and also try adding some golden brown onions and chopped green peppers to prinkle on the top of the rice the whole dish is gonna smell wonderful !!!!!!!!!! Yummy
  
  
• From: Margaret (@ dhcp80ff9db6.dynamic.uiowa.edu) on: Thu Mar 18 12:15:08 EST 2004
  
  Hi! Shabana,
  The easiest way to cook mutton biryani is first of all cook the rice( basmati rice ) seperatly and boil it till it is half done then drain out the water in a strainer and let it settel for a few minutes and yes! not to forget add a few drop of oil while cooking the rice this will help the rice from not sticking......before boiling the rice take a small piece of muslin cloth and add a little sauf, dal chini,cloves,elaichi and tej patta to the rice this will help give some flavor then continue with the procedure as mentioned above.
  Cook the meat seperatly in a non stick dish or a pressure cooker.
  Ingredients:( 1 pod of garlic
  A piece of ginger as to hom much you may like but please do not put in tooo much of Ginger as it may get too strong.) Grind these to gether to a fine paste.
  1 cup of Yogurt
  Some biryani masala you should get it in the grocery store.
  ( 2 -3 bay leaves
  2-3 cloves
  2-3 elaichi ) put all of this whole in to the curry.
  1tbs Red chillie pepper
  Add salt to taste
  Now heat up the pressure pan and add acup of oil ...then add the Ginger & Garlic paste with the whole spices brown all of these ingreidients till you see the oil floating on top and then finally put the meat in brown well and then add in the yogurt and add may be a cup as you should always remember that the meat will leave some water.
  Next step: is steam everything for about 10minutes and then take the cooker off the burner and let it stand for a few minutes till the steam lets out.
  When you think the meat is ready then in a seperate deep non stick vessel add a layer of rice then meat rice then meat continue till end then you can sprinkle some cut green chillies and golden brown onions on top of the rice . Final Step: is to seal the container with kneaded ATA then take the pan and place it either in the oven if you have one or on the Gad burner on very slow heat pls don't forget to place the pan on a TAVA as this will help prevent it from getting burnt. Do not open the vessels until you see the ATA dryis up and begins to crack then you know then the Biryani is ready .
  Finally you can serve hot with raita and salad.
  Please be free to send me a mail and let me know if you tried this method. Enjoy!!!!!!!!!
  
  
• From: margaret (@ dhcp80ff9db6.dynamic.uiowa.edu) on: Thu Mar 18 12:17:52 EST 2004
  
  Shabana this is my e-mail add margaret51@hotmail.com
  
  
• From: saapaatu kirukkan (@ host217-43-147-47.range217-43.btcentralplus.com) on: Fri Mar 19 15:14:07 EST 2004
  
  sangita,
  
  i don't know about muslim mutton biriyani.. but this is my amma's mutton biriyani recipe... she is from karaikudi...my brother and i tried it and it was fantastic...here is the recipe.
  
  tsp - teaspoon; tblsp - tablespoon
  
  mutton - 1 kg, coriander - 1 bunch shredded, 1 bunch mint shredded.
  
  SET 1: yoghurt (full fat) 2 cups, chilli powder (plain chilli powder)- 2.5 tblsp, turmeric-1 tblsp, pepper 0.5 tblsp
  
  SET 2: cinnamon bark, clovers -3, bay leaves -2, cardomom - 2-3 (only seeds not pod).
  
  SET 3: [[cashew nts (whole nuts unsalted)- 200g, small jeera - 1.5 tblsp, sombu - 1 tblsp, garlic - 15 cloves, ginger - 1 inch.]] grind it well and keep aside.
  
  garam masala (make it fresh - cloves, cardomamom, cinnamom stick, small and big jeera -blend it dry)- 1 tblsp, pepper - 1/2 tblsp, onion cut long - 1/4 kg, tomato - 1/4 kg.
  
  wash mutton pieces very very well... marinate mutton in SET 1 spices with some salt and set aside for 1 hour in fridge. then cook marinated mutton in pressure cooker with 1/2 cup water (until 3 whistles). if you don't have a pressure cooker, get one - it's available all around the world these days and cooks pukka.
  
  take a big vaanali. add 4 tblsp ghee (never mind, tastes wonderful), 2 tblsp oil and heat. then add SET 2 spices and note the smell ahaaaaa. then add onions and saute ontil little brown. add the cooked mutton now, add 1/2 cup extra yoghurt, 1 tsp chilli powder, 1 tsp garam masala, 1 tsp turmeric. cover and simmer. after 5-7 minutes. now add SET 3 spices and simmer for 20 mins (make sure you stir this every couple of minutes). after 20 mins, the mixture will ooze oil. now add the tomato and cook it for 5 more minutes. now, it's time to take this off heat. but do so with the fresh coriander and mint. keep aside.
  
  wash 6 cups of basmati (don't use anything else) and soak it for 1/2 hour. after 1/2 hour, drain and set aside.
  
  take a big rice cooker. put the washed rice in this along with the GRAVY of the cooked mutton curry above, and add 6 cups of water and add salt (add a lillte bit extra at this point). switch on the rice cooker and stor every few minutes. rice cooker may switch off, but switch back on after couple of mins. sprinkle water if it gets dry or whatever consistency you wish.
  
  there you go.... the chettinad biriyani is ready! let me know if you liked it (i am sure u will like it :)
  
  rgds
  
  
  
  
• From: saapaatu kirukkan (@ host217-43-147-47.range217-43.btcentralplus.com) on: Fri Mar 19 15:17:56 EST 2004
  
  forgot something... in the last but one para, when you add the GRAVY of mutton curry... you actually ADD THE WHOLE MUTTON CURRY. sorry!
  
  
• From: Rakhi (@ grouper-188.netexpress.net) on: Fri Mar 19 16:16:41 EST 2004
  
  Hi,Below is a Mutton Biryani i got from a Pakistani site.I tried it and was delicious and got lots of commends from friends.
  PS:This is the original muslim biryani.I covered the top of vessel with aluminium foil and kept on very low heat.It is worth the effort!!!!
  
  
  
  Mutton Biryani ( Pakistani) 85mins
  
  Hot Lamb Main Course Pakistan Asia
  Serves 4-6
  
  Ingredients
  240ml/8fl.oz. Ghee or Oil
  2 Onions, finely chopped
  675g/1-1/2lb Mutton or Lamb, cut into 2.5cm/1 inch cubes
  Salt to taste
  2 teasp Red Chili Powder
  2 teasp Turmeric Powder
  1 ½ teasp Black Cumin
  4 2.5cm/1-inch pieces Cinnamon Sticks
  4 Cloves
  4 Cardamom Pods
  2 Bay Leaves
  2 teasp Ginger Paste
  2 teasp Garlic Paste
  720ml/24fl.oz. Water
  4 Tomatoes, chopped
  180ml/6fl.oz. Plain Yoghurt
  675g/1-1/2lb Rice
  1 tbsp Freshly chopped Coriander
  a few Mint Leaves
  1 teasp Lemon Juice
  
  Instructions
  
  1. Heat the oil in a large saucepan, add the onions and fry until golden brown.
  
  2. Add the mutton and fry over a high heat for 5 minutes, turning from time to time.
  
  3. Add the Salt, Red Chili Powder, Turmeric Powder, Black Cumin, Cinnamon Sticks Cloves, Cardamom Pods, Bay Leaves, Ginger and Garlic Pastes together with the water, mix well then reduce the heat, partially cover and cook for 45 minutes.
  
  4. Meanwhile, place the rice in another saucepan, cover with 5cm/2-inches of water, bring to the boil then reduce the heat and simmer for 10 minutes only until half cooked. Drain well and set aside.
  
  5. After the 45 minutes cooking time, stir the yoghurt into the meat mixture and cook gently for a further 5 minutes.
  
  6. Place one quarter of the half cooked rice on the bottom of a large saucepan then top with one quarter of the meat mixture. Continue layering until the rice and meat are finished. Sprinkle with the chopped coriander, mint leaves and lemon juice, cover and cook over a medium heat for 5-10 minutes unit rice is completely cooked. Serve hot.
  
  
• From: hema (@ c-24-3-187-89.client.comcast.net) on: Tue Apr 13 15:31:06
  
  hai friends,
  Do u know how to make muslims sweet biryani?
  
  
• From: AM (@ ) on: Thu Sep 23 01:30:55
  
  Great site!
  
  

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