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<blockquote data-quote="aroy" data-source="post: 507089" data-attributes="member: 16090"><p>Mutton Biryani</p><p></p><p>3. Layering and cooking. Normally it is either two or three layers. This lot has two layers</p><p></p><p>[ATTACH]186687[/ATTACH]</p><p>Mix the last batch of fried onions and the oil. Mix well. The oil and onions will give the mutton a good gravy, and also prevent it from sticking at the bottom.</p><p>[ATTACH]186688[/ATTACH]</p><p>Check the fluid level. If a bit low then add Curd. The fluids should be just below the mutton. The quantity of fluid determines how much the rice will fluff up. There fore you have to estimate only after the rice is cooked. If it is cooked more then use less fluid if less use more.</p><p>[ATTACH]186689[/ATTACH]</p><p>First Layer of Rice. Fried onions and herbs are strewn. I used Basil and coriander leaves, but traditional recipe states mint. You can use what ever you have as each herb has its own flavour none is good or bad.</p><p>[ATTACH]186690[/ATTACH]</p><p>Second Layer</p><p>[ATTACH]186691[/ATTACH]</p><p>Lid seal. We use Atta - flour used for making flat bread and found in practically all Indian household. You can use any flour if you have no atta, as its only job is to seal the lid tightly</p><p>[ATTACH]186692[/ATTACH]</p><p>Sealed pot on the gas.. To dissipate heat evenly (so that there are no hot spots in the pan) and to lower the heat there is a Tawa - thick iron disk we use to cook flat breads. You can use any flat iron or aluminum sheet for this purpose. The stone at the top is our traditional plat mortar used for grinding every thing. As the pressure build up in the pan the lid seal may not be enough and it will leak. The heavy weight ensures the seal. Use high flame initially for 10-15 minutes and then use the lowest flame you have as there should be just enough heat to keep the stuff cooking.</p><p>[ATTACH]186693[/ATTACH]</p><p>Cooked</p><p>[ATTACH]186694[/ATTACH]</p><p>As the meat is at the bottom, you have to mix the whole Biryani well. This pot is a around 18" diameter with around 30L capacity. With 3kg meat you use 1.2-2kg rice to get around 15L of Biryani, enough for twelve large eaters.</p><p>[ATTACH]186695[/ATTACH]</p><p>Served</p><p></p><p>NOTE.</p><p>1. I use Atta Seal by baking it. It makes excellent dog biscuit for our Lab.</p><p>2. Excess Biryani can be frozen. We normally make excess and freeze the leftovers. Just microwave it with a sprinkling of water and it tastes as good.</p></blockquote><p></p>
[QUOTE="aroy, post: 507089, member: 16090"] Mutton Biryani 3. Layering and cooking. Normally it is either two or three layers. This lot has two layers [ATTACH=CONFIG]186687._xfImport[/ATTACH] Mix the last batch of fried onions and the oil. Mix well. The oil and onions will give the mutton a good gravy, and also prevent it from sticking at the bottom. [ATTACH=CONFIG]186688._xfImport[/ATTACH] Check the fluid level. If a bit low then add Curd. The fluids should be just below the mutton. The quantity of fluid determines how much the rice will fluff up. There fore you have to estimate only after the rice is cooked. If it is cooked more then use less fluid if less use more. [ATTACH=CONFIG]186689._xfImport[/ATTACH] First Layer of Rice. Fried onions and herbs are strewn. I used Basil and coriander leaves, but traditional recipe states mint. You can use what ever you have as each herb has its own flavour none is good or bad. [ATTACH=CONFIG]186690._xfImport[/ATTACH] Second Layer [ATTACH=CONFIG]186691._xfImport[/ATTACH] Lid seal. We use Atta - flour used for making flat bread and found in practically all Indian household. You can use any flour if you have no atta, as its only job is to seal the lid tightly [ATTACH=CONFIG]186692._xfImport[/ATTACH] Sealed pot on the gas.. To dissipate heat evenly (so that there are no hot spots in the pan) and to lower the heat there is a Tawa - thick iron disk we use to cook flat breads. You can use any flat iron or aluminum sheet for this purpose. The stone at the top is our traditional plat mortar used for grinding every thing. As the pressure build up in the pan the lid seal may not be enough and it will leak. The heavy weight ensures the seal. Use high flame initially for 10-15 minutes and then use the lowest flame you have as there should be just enough heat to keep the stuff cooking. [ATTACH=CONFIG]186693._xfImport[/ATTACH] Cooked [ATTACH=CONFIG]186694._xfImport[/ATTACH] As the meat is at the bottom, you have to mix the whole Biryani well. This pot is a around 18" diameter with around 30L capacity. With 3kg meat you use 1.2-2kg rice to get around 15L of Biryani, enough for twelve large eaters. [ATTACH=CONFIG]186695._xfImport[/ATTACH] Served NOTE. 1. I use Atta Seal by baking it. It makes excellent dog biscuit for our Lab. 2. Excess Biryani can be frozen. We normally make excess and freeze the leftovers. Just microwave it with a sprinkling of water and it tastes as good. [/QUOTE]
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