Скачать или смотреть Nellore Mutton Biryani |1kg Basmati Rice Nellore Style Andhra Biryani Making at Home| Biryani Maker

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Ingredients Quantity Form
1. Basmathi -1 kg Parboiled 5min-soaked 20 mins

Masala Making
2. Groundnut oil - 2 pit spoon (100 ml)
3. Ghee - 2 pit spoon (100 ml)
4. Cloves -4 Nos - Whole
5. Cinnamon -1 inch - Whole
6. Star anise - 1 nos - Whole
7. Javatri pattai - 1 strand -Whole.
8. Bay leaves - 2 nos - Whole
9. Big onion - 6 nos (400 gms) – fry golden brown.
10. Green Chilli - 4 Nos - Whole
11. Garlic - 100 gms - Paste
12. Ginger - 100 gms - Paste
13. Kasturi methi - 1 tbsp - Dry whole
14. Meat 1 Kg Medium piece
15. Elachi powder -half Tbsp
16. Red Chilli powder- 1 tbsp
17. Curd - 200 gms - Fresh
18. Tomato -3 Nos (200 gms) - sliced.
19. Mint leaves - 5 fingers full (10 gms) -Fresh.
20. Coriander leaves - 5 fingers full (10 gms) – Fresh
21. Salt – 3 Tbsp (35 gms).
22. Water 700 ml.
Rice Making
1. 1 kg rice should be soaked for more than 30 minutes.
2. Boil water 3 times the rice and add 3 tbsp salt.
3. Boil the Rice for 5 minutes only, use timer in mobile for exact time tracking.
4. Drain the water in vessel after par boiling the rice after 4.5 mins.
5. Add the parboiled Rice in the masala and adjust water level.
6. The water level should be slightly above the rice level so that all grain of rice is covered with water.
7. Hot water used for rice boiling to be added for adjusting water quantity if less.
8. Close the lid and place vessel filled with hot water above.
9. Keep the flame full till steam is observed coming from the sides of the lid rim gap.
10. This will happen with 2 minutes depending upon the flame intensity of your burner.
11. Keep the flame to the lowest as possible after steaming observed at the sides.
12. To achieve lowest flame possible throttle gas out valve from cylinder or pipeline.
13. Keep it in low flame Dum for 20 minutes and put off the flame rest it for 5 mins and break dum.
14. Biryani Taste better if served after 1 hour.

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