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How To make Chicken Or Lamb Biryani
FOR THE MEAT:
2 1/2 lb Lamb or chicken
1 ts Coriander powder
1/2 ts Ground cloves
1 ts Cumin powder
1/4 ts Black pepper, ground
1 ts Chili powder (cayenne)
1/2 ts Ground cinnamon
1/2 ts Cardamom powder
1/2 pt Yogurt
1 ea Juice of on lemon
3 cl Garlic
Salt to taste 1" fresh ginger (or 1 ts
Ground ginger) 4 ea Large onions
8 oz Oil (canola preferable)
FOR THE RICE:
1 1/2 lb Rice
5 ea Bay leaves
6 ea Green cardamoms (may
Substitute Black) 10 ea Whole cloves
4 ea Small cinnamon sticks
10 ea Black peppercorns
4 ts Salt
1/2 ts Saffron strands
2 ts Milk
Wash meat and cut into 1-inch cubes; place in bowl with ground spices, yogurt, lemon juice, finely chopped garlic and salt. If fresh ginger is used, chop finely and add to meat. Slice the onions finely and fry them in the oil until crisp and golden brown. Remove onions and put two-thirds into the meat mixture.. Soak the rice for one hour before cooking. Fill large pan 3/4 full with water. Put rice spices and salt into the water and bring to a boil. Add the rice and remove from heat after six minutes. Drain thoroughly without rinsing and spread onto a large flat dish to cool. Mix saffron in hot milk. In a large pan, put in the meat and yogurt mixture and cover with the rice; pour in the spiced oil from the onions and the saffron/milk mixture. Bring to a boil, then put in the oven for 1 hour or more. After 30 minutes, reduce heat. Stir before serving and sprinkle remaining fried onions top.
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How to cook Lamb Biryani Recipe Restaurant Style | Indian Cooking | Cook with Anisa | #Recipes
A really easy Lamb Biryani Recipe . Enjoy :)
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Lamb Biryani Recipe | South African Recipes | Step By Step Recipes | EatMee Recipes
This Lamb Biryani recipe is inspired by my mum. It is a typical South African style biryani with infused flavours.
⬇️⬇️⬇️⬇️ CLICK FOR INGREDIENTS ⬇️⬇️⬇️⬇️
Biryani otherwise called biriyani or biriani, is a blended rice dish with its origins among the Muslims of the Indian subcontinent. It is mainstream all through the subcontinent & among the diaspora from the area. It is made with flavors, rice, meat &/or vegetables.
This meal can be prepared using long grain basmati rice or parboiled rice.
South Africans usually prepare biryanis' with parboiled rice.
Biryani is a Urdu word got from the Persian dialect, which was utilized as an official dialect as a part of various parts of medieval India, by different Islamic administrations.
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Lamb Biryani Ingredients (serves 4-6):
◆½ kg lamb or mutton
◆2 onions
◆2 teaspoons ginger & garlic paste
◆2-3 potatoes
◆1 cinnamon stick
◆2 tomatoes
◆4 bay leaves
◆2 star aniseeds
◆cooking oil
◆2 teaspoons garam masala
◆6 sprigs thyme
◆1 teaspoon jeera (cumin) powder
◆2 teaspoons dhania (coriander) powder
◆1 teaspoon jeera (cumin) seeds
◆1 teaspoon soomph (fennel) seeds
◆4 tablespoons chili powder
◆1 teaspoon elachi (cardamom) powder
◆2 teaspoons turmeric powder
◆salt to taste
◆½ cup sourmilk (maas)
◆1 sprig curry leaves
◆1 cup biryani dhall (masoor)
◆yellow food coloring (egg yellow)
◆2 ½ cups rice
◆1 cup chopped mint
◆1 cup chopped dhania (coriander)
◆few dollops of butter
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#BIRYANI #SOUTHAFRICA #LAMB
Lamb Biryani for MRB???? #shorts
Simple No Nonsense Chicken Biriyani Recipe | Easy Step By Step Tutorial...
Ingredients list:
STEP 1
700 GR BASMATI RICE - WASH AND SOAK IN WATER FOR AT LEAST 1 HOUR BEFORE COOKING
STEP 2 CHICKEN MARINADE - MARINADE FOR AT LEAST 1 HOUR BEFORE COOKING
1 KG CHICKEN
1 TSP SALT
1 TSP TURMERIC POWDER
1.5 TSP CHILLI POWDER
2 TSP CURRY POWDER
2 TSP CORIANDER POWDER
0.5 CUMIN POWDER
0.5 TSP GARAM MASALA POWDER
4 TBS VEGETABLE OIL
4 TBS YOGURT
STEP 3 RICE:
700 GR BASMATI RICE
1 TBS OIL
3 BAY LEAF (TEZ PATA)
2 STAR ANISE
1 TSP CUMIN SEEDS
2 CINNAMON (CASIA BARK)
5 CLOVE
6 CARDAMIN
1 TSP GINGER PASTE
1 TSP SALT
STEP 4 CHICKEN BHUNA:
3 TBS GHEE
380 GR ONION (3 MED ONION)
1 TBS GINGER PASTE
1.5 TBS GARLIC PASTE
2 TSP SALT
10 GREEN CHILLI
6 ALOO BAKHARA (DRIED PLUM)
STEP 5 LAYER THE BIRIYANI:
1ST LAYER 1 TBS GHEE
2ND LAYER RICE
3RD LAYER CHCIKEN BHUNA
4TH LAYER RICE
TOP REMAINING BHUNA SAUCE & CORIANDER
FOIL THE TOP TO KEEP STEAM LOCKED IN TO STEAM COOK THE RICE.
COOK THE RICE 30 MINS ON LOW HEAT. LEAVE 30 MINS TO REST BEFORE MIXING AND ENJOYING THE AMAZING BIRIYANI...
PLEASE WATCH THE VIDEO TO UNDERSTAND BETTER.
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Mutton Biryani Recipe, Hyderabadi Mutton Biryani, Lamb Biryani
Sometimes referred to as Beriani or Biryani or Kachhi Biryani, this dish possibly is on the top of the list when it comes to most searched items on the Internet and it makes the grade for a reason. A meal in itself, this dish is not kidding when it is referred to as fit for a king.
Hyderabadi Dum Biryani or Hyderabadi Dum ka Biryani traces its roots back to what is known as Nizami food. It was a staple Khandaani dish that was found on the tables of Nizami banquets in the days of the spread of Mughal cuisine or what may be referred to as Deccan cuisine. Hyderabadi cuisine takes pride of place in Southern or South Central India.
I suspect mostly that it is because of its jovial people and I also suspect it is because my heart and my soul belongs to these vivacious people who simply make eating an art form. India shares some beautiful secrets with Pakistan and the rest of the volatile sub-continent.
The bone of contention that hit headlines a few years ago when it came to branding a type of scented and rich rice called Basmati rice. Basmati gives Biryani what Peat or Scottish water gives Scotch. They cannot exist without the other. Biryani derives from Berya which legend hands over to and Persian origins.
Berya indicated the virtue of frying or being slow roasted over fire. Between Basmati and Berya, this dish and its excruciating method of preparation have made Biryani a sought after dish. If there is one dish to die for in Indian cuisine, Biryani must make it to the top of the heap.
Biryani was arguably the confluence of Persian invaders, Muslim rule and Moghul infiltration of Deccani cuisine brought to the sub-continent as a result of wars, inter-marrying and sheer love of good food. Thanks to the Moghlai foodies, Biryani now is a household name and didn’t remain a secret of the Nizami kitchen Biryani can be made in two distinct ways and if you check with a connoisseur of Indian food you will know the passionate fellow from the fraud with the kitchen-geek talk.
When the fellow asks you what kind of Biryani do you prefer? You are wading into deep territory my friend – Kachhi Gosht ki Biryani and Pakki Biryani? Kisku kya maalum Miya? Oops, your Vah Chef is getting ahead of himself.
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The Easiest Authentic Biryani At Home
Sometimes true happiness is simply home cooked biryani, and maybe Papa’s kiss.
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