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Mutton Biryani Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

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This Mutton Biryani has a traditional and rustic taste to it that will sweep you off your feet. Try this one out!

Watch this Masala TV video to learn how to make Mutton Biryani , Vermicelli Pudding and Cheesy Chicken Fillet Recipe. This show of Food Diaries with Zarnak Sidhwa aired on 28 May 2020.

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Mutton Biryani:
Ingredients:
Onions – sliced and fried golden 5
Sella rice ½ kg
Star anises 2-3
Cloves 4-5
Salt 1 tsp
Lemon juice 2 tbsp
Cubed potatoes 4
Boiled eggs 2
Saffron 10 strands (soaked in 1/2 cup of milk)
Clarified butter 1 tbsp
Oil 2 tbsp
Whole all spices as required
Biryani Masala:
Roast the following:
Bay leaves 2
Green Cardamoms 5
Black Cardamom 1
Mace blade 1
Nutmeg 1/2 tsp
Then grind them finely along with half a teaspoon of Nutmeg. Roast and set aside.
Cook earlier soaked ½ kg Sella Rice, until 90 percent done, drain and set aside. Add 2- 3 star anises, 4- 5 cloves, a bit of salt and 2 Tbsp of lemon juice.
Fry about 4 cubed potatoes and set aside. Boil 2 eggs and set aside. Soak about 10 strands of saffron in half a cup of warm milk and set aside.
Preparing the meat:
Mutton 1/2 kg
Green Cardamoms 2
Black Cardamom 1
Ginger Garlic Paste 2 tsp
Cumin Powder 2 tsp
Red Chili powder 3 tsp
Yoghurt 200 ml
Heat 1 tbsp ghee and 2 tbsp oil in a wok, add in the whole spices. Once they splutter, add the meat and stir well. Add salt, Cumin and Red Chilli powders and water. Let meat cook. Add half the golden fried onions. Add the yoghurt, let meat cook till done and dry up extra water. Once meat is done add the fried potatoes. Add some lemon juice all over. Add half the rice on top. Sprinkle fried onions and saffron milk all over. Sprinkle the Biryani masala too. Repeat this process until you are done with the rice. Place the eggs too. The top most layer should have more fried onions. Sprinkle few drops of rose water. Seal the lid with dough so that the steam does not escape. Or put a tight fitting lid and once simmered for 30 minutes the rice is fully done, serve.

Vermicelli Pudding:
Ingredients:
Milk 1 litre
Caster sugar 5 tbsp
Cardamom seeds 8
Vermicelli broken 8 oz
Raisins 8
Method:
Bring milk, sugar, and cardamom seeds to a boil in a saucepan; reduce heat to medium-low and simmer for 5 minutes. Stir vermicelli and raisins into milk mixture and simmer until vermicelli is tender and the milk has thickened. Remove from heat and let stand until warm, about 15 minutes. If pudding is too thick, stir in a little milk.

Cheesy Chicken Fillet:
Ingredients:
Chicken fillets 400 gm
Garlic paste 1 tbsp
Black pepper (crushed) 1 tsp
Oyster sauce 2 tbsp
Lemon juice 2 tbsp
Butter 3 tbsp
Mozzarella cheese 150 gm
Salt to taste
Chopped parsley for garnishing

Method:
In a microwave bowl add chicken fillets, garlic paste, black pepper, oyster sauce, lemon juice, butter and salt. Mix well. Then set microwave oven on Snacks & Bake operation, A-17 and press the start button. Now put the bowl in the microwave and start again. Then 4 minutes before take out the bowl, add mozzarella cheese and chopped parsley. Now put the bowl back in the microwave and press the start button. Lastly take it out and serve hot.

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Mutton Biryani Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

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