Khybhar Biryani is a Pakisthani dish. The taste of this is amazing and wonderful. Let us look at it recipe.
Ingredients:
Mutton Pieces - 1kg
Salt / Uppu - According to the taste
Ginger paste/ Allam mudda -2 table spoons
Onions Ullipayalu- 3 (Made into fine paste/ methaga rubbukovali)
Coriander seeds / Daniyalu -2 table spoon (Fried and made into powder)
Elachi powder / Cardamon powder - 1/2 tea spoon
Miriyalu podi / pepper powder - 2 tea spoons
Zeera / cumin seeds - 1 tea spoon
Dhalchina chekka podi / Cinnamon powder - 1 tea spoon
Saffron / Kumkuma puvvu - 1 Pinch
Fresh Curd / thaja perugu- 1 1/2 liter
Drinking water/ Manchineelu - 2 cups
Ghee / neyyi- 1/4 kg
Lavangalu / Clove - 20
Basmati rice - 1 kg
Preparation of Khybhar Biryani :
1. Cut the mutton into small pieces.
2. Then wash those pieces finely and thoroughly.
3. Now add salt, ginger paste to those mutton pieces and let them soak for 2 hours.
4.Take a bowl, add Dhaniyala powder, Dalchina cheykka powder, elachi powder, pepper powder, zeera, saffron, curd, 1 cup water and mix all of these finely.
5. We need place mutton pieces inside the pan and we need to spread this mixture equally.
6.Now place another another bowl on the stove and add ghee upto half of the bowl.
7. Then the ghee boil for few minutes then add cloves / Lavanga in it and fry them for sometime.
8. After the cloves get fry add the cloves with the ghee on to the mutton pieces in the pan.
9. After adding this clove and ghee, do not mix or stir.
10. Take cup of water in a bowl and add salt in it.
11. Then the salt completely dissolve in water.
12.Now mix this salt water in rice and then wash the rice thoroughly 2 time.
13. Then add remaining half liter curd in the rice.
14. Now spread this rice on the mutton pieces.
15. Then close the bowl with a lid and adjust the flame in to middle level.
16. Let them cook for some time.
17. When the steam starts coming out then we need to reduce the flame to simmy.
18. After the curd completely get mix in the mixture then add remaining ghee in it.
Note : Khybar Biryani will cooked only with curd and it should not be cook with water.
Ingredients:
Mutton Pieces - 1kg
Salt / Uppu - According to the taste
Ginger paste/ Allam mudda -2 table spoons
Onions Ullipayalu- 3 (Made into fine paste/ methaga rubbukovali)
Coriander seeds / Daniyalu -2 table spoon (Fried and made into powder)
Elachi powder / Cardamon powder - 1/2 tea spoon
Miriyalu podi / pepper powder - 2 tea spoons
Zeera / cumin seeds - 1 tea spoon
Dhalchina chekka podi / Cinnamon powder - 1 tea spoon
Saffron / Kumkuma puvvu - 1 Pinch
Fresh Curd / thaja perugu- 1 1/2 liter
Drinking water/ Manchineelu - 2 cups
Ghee / neyyi- 1/4 kg
Lavangalu / Clove - 20
Basmati rice - 1 kg
Preparation of Khybhar Biryani :
1. Cut the mutton into small pieces.
2. Then wash those pieces finely and thoroughly.
3. Now add salt, ginger paste to those mutton pieces and let them soak for 2 hours.
4.Take a bowl, add Dhaniyala powder, Dalchina cheykka powder, elachi powder, pepper powder, zeera, saffron, curd, 1 cup water and mix all of these finely.
5. We need place mutton pieces inside the pan and we need to spread this mixture equally.
6.Now place another another bowl on the stove and add ghee upto half of the bowl.
7. Then the ghee boil for few minutes then add cloves / Lavanga in it and fry them for sometime.
8. After the cloves get fry add the cloves with the ghee on to the mutton pieces in the pan.
9. After adding this clove and ghee, do not mix or stir.
10. Take cup of water in a bowl and add salt in it.
11. Then the salt completely dissolve in water.
12.Now mix this salt water in rice and then wash the rice thoroughly 2 time.
13. Then add remaining half liter curd in the rice.
14. Now spread this rice on the mutton pieces.
15. Then close the bowl with a lid and adjust the flame in to middle level.
16. Let them cook for some time.
17. When the steam starts coming out then we need to reduce the flame to simmy.
18. After the curd completely get mix in the mixture then add remaining ghee in it.
Note : Khybar Biryani will cooked only with curd and it should not be cook with water.
No comments:
Post a Comment