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biryanis

528 Pins

22h

sangita mane

a video showing how to cook rice and vegetables

a pot filled with rice and vegetables on top of a stove

16K reactions · 1K shares | One Pot Mutton Pulao Like ❤️ it Save 💾 it Share it Follow @homechefattiya One Pot Mutton Pulao Ingredients: Oil – ¾ cup Onions – 2 medium, sliced Ginger-Garlic-Green Chili Paste – 3 tbsp Mutton – 1.5 kg Yogurt – ½ cup Spices: Salt – 1½ tbsp (or to taste) Red chili flakes – 1 tsp Coriander powder – 1 tbsp Fennel (saunf) powder – ½ tbsp Cumin seeds (sabut zeera) – ½ tbsp Bay leaves (tez patta) – 2 Green cardamoms (sabz elaichi) – 3 Black cardamoms (bari elaichi) – 2 Cinnamon stick (darcheeni) – 1 Mace (javitri) – small piece Curry leaves – 2 Black pepper powder – 1 tsp Other: Water – 1.5 litres(May vary depending upon rice quality and type of pressure cooker) Rice – 750g (washed and soaked for 45 minutes) Mint leaves – handful Green chilies – 3-4 Dried plums (alu Bukhara) – 7-8 Lemon juice – 1 tbsp Method: 1-Heat oil in a pressure cooker, fry sliced onions until golden. 2-Add ginger-garlic-green chili paste and sauté. 3-Add mutton and all the listed spices. 4-Add yogurt, fry on high heat for 5 minutes. 5-Pour 1.5 litres water and pressure cook for 25–30 minutes until mutton is 90–95% done. 6-Add soaked rice, mint, green chilies, dried plums, and lemon juice. 7-Adjust salt (yakhni should taste slightly salty). Add black pepper powder. 8-Close the pressure cooker lid with weight, cook on high heat for 5–7 minutes, then on medium-low for 15 minutes. 9)Fluff the rice and enjoyyyy #homechefattiya #muttonpulao #bakraeid #eiduladha #eidseries #meatrecipe #meatpulao #degipulao #quickpulao #viralpulaorecipe #bestpulaorecipe #moistandjuicypulao #ricerecipe #lambpulao #lambchops #lambleg #lambrecipe #degipulao | ATTIYA USMAN | Facebook

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a woman holding a plate with food on it next to two plates filled with meat and rice

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a metal pan filled with rice and meat on top of a table next to utensils

Jahan Ara's Kitchen

the food is prepared and ready to be eaten in the pot on the stove top

4K reactions · 683 shares | White Mutton Biryani | White Mutton Biryani | By Ashus Delicacies | Facebook

a bowl filled with meat covered in gravy

a video showing how to make rice with meat and vegetables

a man holding a pink bowl filled with meat

a close up of a plate of food with rice and shrimp on it, with the words chemeen biriyani in the middle

959K views · 8.2K reactions | Chemmeen Biryani | How To Make Chemmeen Biryani | Malabar Prawns Biryani | Biryani Recipe | Smita | Indulge in the aromatic flavours of Kerala with our authentic Chemmeen Biryani recipe. This seafood delight, featuring succulent prawns and fragrant... | By Get Curried | Southern part of India is gifted with a beautiful coastline and hence they have a variety of amazing seafood. Today I am going to show you a wonderful dish which is made with rice and it also has some prawns in it. The Kerala Chimin biryani. First I am going to marinate the prawns. I am going to put two table spoons of chilli powder, one teaspoon of turmeric powder, one table spoon of coriander seed powder, juice of one lemon and salt. And I am going to mix this well. So for the rice, I am going to heat a table spoon of ghee. I am going to add two sliced onions in this. In the whole spices, I have taken bay leaves cinnamon, four green cardamoms and 10 cloves. Now I am going to saute this till the onions are translucent. I have soaked five cups of long grain rice. You can also use basmati rice for this. 10 cups of water. I am going to add lemon juice and salt. I am going to stir this well. I think this should take about 15 to 20 minutes and keep the flame on a medium. I have taken bay leaves Masala Ilaichi which is the black cardamom, cloves, cinnamon, caraway seeds, any seeds, nutmeg, maize, all this I am going to simply grind to a nice fine powder. Our biryani masala is ready. A little oil, a lot of oil. I'm going to fry the prawns. And I am going to remove these prawns in a bowl, two table spoons of ghee, add five sliced onion. Let's check on the rice also. Add our ginger garlic and green chilli paste. Now I am going to add half a cup of finely chopped coriander, quarter cup of finely chopped fresh mint, a teaspoon of chilli powder, turmeric powder and I am going to saute this masala. Now I am going to add the biryani masala. Now I am going to add the prawns, mix this well. Half a cup of water and I am going to add very little salt, cover it and cook it for 5 minutes. Our gravy is ready. Let's put half the gravy in a broad based vessel, rice finely chopped coriander, some finely chopped mint, some fried onions, some saffron in warm milk. So we'll put some of that, a table spoon of ghee. Now let's put the remaining gravy on top of this, the remaining rice, coriander leaves again, the fried onions, the saffron milk and little ghee and now let cover this and cook this on a low flame for 10 minutes. We kept this biryani on a dumb for 15 minutes. Now let's switch off the flame and serve this biryani. The fragrance is outstanding. If you are a seafood lover, I am sure you are going to do anything to have this biryani.