Pakistan – Mutton Biryani

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by Robina Shaheen


INTRODUCTION

”ALL HAPPINESS DEPENDS ON GOOD FOOD”

The word biryani is derived from the Persian language that means, frying before cooking as the method of making biryani reflects its name.

Biryani is a dish made up of traditionally cooked spicy rice with the addition of meat of any kind either it could be mutton, beef or chicken. The method of making biryani is very unique in which spicy gravy is made up of mutton or meat cooked separately and rice on the other hand cooked separately than layers are made of gravy and cooked rice in other pan that is put on low heat or ”dum”, by adding other complementary things like mint, fried onions, some dried fruits, lemon on the layers of each rice and up to 2 3 layers are made by rice any meat gravy made to assemble the all thing together and lovely aromatic dish is prepared.

Mutton biryani is a dish to amaze your family and friends to which nobody can resist.

POPULARITY IN PAKISTAN

This dish is so popular and famous in the way that people from different region enjoy the tradition of Pakistan in the way to admire the taste of biryani. Karachi, city of Pakistan is known as famous for biryani, HYDERABADI BIRYANI or SINDHI BIRYANI. Sindh is the province and hyderabad is the capital which is located aside of karachi so these are the names of biryani famous there, although through out the Pakistan.

PLACE OF ORIGIN

Biryani is said that prepared in the era of Mughal’s so it is also called as royal dish to be made. Indian subcontinent is the place of origin of biryani where all three people like Pakistani, Indian and bangladeshi enjoy it now today in their own homeland as their part of cuisine.

NUTRITIONAL VALUE

  • Calories : 1100
  • protein : 25 grams
  • Fat : 20 grams
  • Carbohydrates : 150 grams

TIME of cooking

  • Preparation time : 20 minutes
  • cooking time : 30 minutes
  • total time : 40 minutes

”Laughter is brightesr where food is best”

INGREDIENTS REQUIRED FOR MUTTON GRAVY

  • Mutton 1 kilogram
  • onion 2 large
  • tomatoes 3
  • garlic paste 2 tbsp
  • ginger paste 4 tbsp
  • green chillies 4
  • mint 4 tbsp
  • coriander 4 tbsp
  • ginger sliced 2 tbsp
  • lemon sliced 2
  • lemon juice 4 tbsp
  • salt 1 tbsp
  • red pepper 1 tbsp
  • turmeric 1/2 tsp
  • cumin powder 2 tbsp
  • coriander powder 3 tbsp

METHOD OF MAKING MUTTON GRAVY

  • Take a large cooking pot and add onion with oil into and saute until color darkens than add garlic ginger paste and mutton to cook.
  • Now add all the spices with 2 glass of water and let it cook for 20 minutes until mutton softened and tendered.
  • See if mutton is cooked and water is evaporated fry the whole mixture and make a smooth gravy with cooked mutton and set it aside.

INGREDIENTS FOR MAKING RICE

  • Rice 1 kilogram
  • salt 1 tbsp
  • oil 2 tbsp
  • vinegar 4 tbsp
  • bay leaves 2
  • cinamon stick 1
  • cloves 4
  • black pepper cons 4
  • star anise 2
  • whole cumin seeds 2 tbsp
  • water for boiling

METHOD OF COOKING RICE

  • Boil water first and then add all the things along with rice and cooked it until 5 percent done.
  • Stain the rice when almost done and set it side

ASSEMBLING

  • Take a large cooking pot first add half of the mutton gravy mixture into the pot and 1/3rd of the rice than add sliced ginger, lemon slices, fried onion, mint leaves.
  • Now add half of the mutton than rice and make it layered until the whole thing made to out the pot on low heat for 10 minutes.
  • After 10 minutes, mix the biryani and serve it
  • enjoy
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