Sometimes referred to as Beriani or Biryani or Kachhi Biryani this dish possibly is on the top of the list when it comes to most searched items on the Internet and it makes the grade for a reason
In a large bowl add lamb meat, allspice powder, yogurt, tomato cut into cube. salt, ginger garlic paste, mix well all together and marinate for 1 hour. I am using a pressure cooker add oil, and slice the onion, fry until golden brown, then add marinated the lamb, add 1 cup hot water, cook until meat tender soft, keep it aside. Meanwhile, In a large pot add water, become once boil add all whole spices cloves, cinnamon, star anise, whole cumin seed, salt. When a become boil water adds all rice and cooks 3/4 rice done, then strain all water.
FOR ASSEMBLE:
In a large pot add half rice spread all over in a pot, then add all cooked meat spread all over the top rice, add all green chili, dry plum, cardamom powder, nutmeg, mace powder, then again add the remaining rice. Add half cup oil and whole milk with color over the top close the lid. Simmer time 30 min.
After 30 min ready to eat Pakistani lamb biryani. Serve hot with fresh salad, yogurt raita
Hyderabadi biryani is made for raw meat, cook with rice slow flame. you can choose chicken or lamb, make both recipes tasty. serve with bagara baingan.
Hyderabadi culinary art takes pride of place in Southern or SouthCentral Bharat.
Biryani was arguably the confluence of Persian invaders,
Muslim rule and Moghul infiltration of Deccani cuisine brought to the sub-continent as a result of wars, Inter-marrying and sheer love of good food.
Thanks to the Moghlai foodies, Biryani now is a household name and didn’t remain a secret of the Nizami kitchen Biryani can be made in two distinct ways and if you confer with an authority of Indian food
When did the guy ask you what quiteBiryani does oneprefer? You walk into deep territory my friend – Kachhi Gosht ki Biryani and Pakistani Biryani?
Both types of Biryani awesome taste, different spices using, make for real
taste of Pakistani lamb biryani, today I am making best lamb biryani, easy
In a large bowl add lamb meat, allspice powder, yogurt, tomato cut into cube. salt, ginger garlic paste, mix well all together and marinate 1 hour. I am using pressure cooker add oil, and slice the onion, fry until golden brown, then add marinated the lamb, add 1 cup hot water, cook until meat tender soft, keep it side. Meanwhile, In a large pot add water, become once boil add all whole spices cloves, cinnamon, star anise, whole cumin seed, salt.
When a become boil water adds all rice and cooks 3/4 rice done, then strain all water.
FOR ASSEMBLE
In a large pot add half rice spread all over in a pot, then add all cooked meat spread all over the top rice, add all green chili, dry plum, cardamom powder, nutmeg, mace powder, then again add the remaining rice. Add half cup oil and whole milk with color over the top close the lid. Simmer time 30 min. After 30 min ready to eat Pakistani lamb biryani. Serve hot with fresh salad, yogurt raita
Hi, my name is Benazir I live in the United Kingdom. My hobby and passion making Asian traditional family recipes for masala ( spice mix ) blend .all recipe is my own recipe very tasty and its easy to cook some of my recipes are from my mum its too tasty .my kids and my husband like my food. you should try at home.
Cooking has always been my passion .when I was a little girl I love to cook, spending hours in the kitchen with my mother, making a mess but delicious traditional Pakistani recipes, using authentic, seasonal, fresh ingredients and preparing everything from scratch. Today I am still that same girl playing in the kitchen;
I like to experiment with different tastes and textures, tingling from the Asian culinary culture to create my own personal recipes. However, I try to remain faithful to the authentic traditions, flavors, and ingredients.
Getting dinner on the table is easy with these main dishes. Recipes from our test kitchens professionals are designed to inspire -whether you are entertaining our cooking at home.