Many people like to eat Biryani. Today I will tell you about making beef biryani. Hearing the name of this delicious food is bound to make the tongue water. The aroma of mutton biryani makes the stomach full of hunger. Let's know the recipe for making this delicious dish-
Ingredients:
Half a kg of Polao or Basmati rice, 2 cinnamon sticks, 4 cardamoms, 2 bay leaves, 4 cloves, 1 tablespoon of ginger paste, quarter of a cup of chopped onion, 4 tablespoons of ghee or oil. , green chillies 4 to 5, salt to taste
What is required for making mutton mince:
Mutton 1 kg, ghee or oil quarter of a cup, chopped onion half a cup, ginger paste 2 tablespoons, garlic paste 1 tablespoon, cumin paste 1 teaspoon, coriander powder half a teaspoon , Chilli powder 1 teaspoon, Sour yogurt (Sour yogurt) half cup, Jaiphal powder half spoon, Jayatri half spoon, Cinnamon powder half spoon, Milk one quarter cup, Sugar 1 spoon, Salt to taste
Biryani Ingredients:
Half a cup of fried onions, 4 to 5 green chillies, 1 tablespoon of rose water, 1 tablespoon of raisins, 6 tablespoons of potatoes.
Method of preparation:
First, wash the meat and drain the water. Apply chili powder and curd and marinate for half an hour. Fry onion in a pan with oil or ghee and fry it. Now fry a little ginger batter in it. Now add marinated meat, garlic paste, cumin paste, jaiphal-jayatri powder, cinnamon, cardamom powder, salt. Cook for a while and add milk and sugar. Now add enough water and cook it on medium flame. After the meat is cooked well, when the water dries up, keep the cooked meat aside with the kadai.
Now wash the Polava rice and drain the water. Fry the chopped onions in a sauce pan with ghee or oil. Add whole garam masala and bay leaf. Keep stirring the pollaw rice in the oil. Lightly fry it and add 4 cups of water, salt and green pepper. Cook Polao on medium to low heat till the rice is cooked.
Preparation of Biryani:
Layer the khasi meats in the Polava rice. Now add roasted barista, raisin, green chillies and rose water. Add potato bokhara. Cover the polao with a lid and cook on low flame for 20 minutes. Serve hot with salad and Borhani.
