#Mutton biriyani recipe in tamil

[namma-kalappu-kadai]

Very tasty tham biriyani

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குக்கர் பிரியாணி குழையாமல் செய்வது எப்படி|Mutton Biryani In Pressure Cooker|Mutton biryani In Tamil

குக்கர் பிரியாணி குழையாமல் செய்வது எப்படி|Mutton Biryani In Pressure Cooker|Mutton biryani In Tamil

#muttonbiryani #muttonbiryanitamil #muttonbiryanirecipe

Mutton biriyani recipe muslim style tamil

Chicken biriyani recipe in tamil

Diwali recipes in tamil

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Some Lip-Smacking Regional Variants of Biryani

https://www.betterbutter.in/recipe/55424/chicken-biryaniBiryani is an evergreen standard that actually needs no intro. India provides a lot on its cooking platter however the one dish Indians with one voice enjoy indulging in is the savory biryani. With regional and hyperlocal variations having actually advanced right into unique designs of biryanis, one is spoilt for options when it concerns experiencing this fusion of flavours.

The perfect biryani calls for meticulously gauged active ingredients as well as a practised method. Generally, the dum pukht method (sluggish breathing oven in Persian) was made use of to make biryani.

The development of biryani spans numerous centuries, many cultures, several components and many cooking designs. From an army meal to a recipe suitable for aristocracy, the biryani today is a pan-India cooking favourite. Its many ranges reflect the regional tastes, practices and gastronomic backgrounds of their areas of development. Here are some lip-smacking regional variants that every biryani fan should understand about.

1. Mughlai Biriyani The regal Mughlai biryani fit the bill perfectly. This biryani absolutely tastes as well as smells royal!

2. Hyderabadi Biriyani While the majority of other biryanis are dominated by their flavoured meat, in the layered Hyderabadi biryani, the fragrant saffron flavoured rice is the celebrity of the dish. Hyderabad was likewise the area where the Kacchi Akhni Biryani was great tuned as well as developed.

3. Calcutta Biryani Gotten rid of by the British, the fabulous premium Nawab Wajid Ali Shah tried to recreate his cherished recipe in the city of Calcutta. Not able to afford meat because of budget plan constraints, the regional cooks gave the dish a tweak, changing meat with completely prepared golden brown potatoes-- the signature of the Calcutta biryani Much lighter on seasonings, this biryani largely uses a yoghurt based marinade for the meat, which is prepared independently from the light yellow rice. Just like a lot of Bengali dishes, the Calcutta biryani has a hint of sweetness hidden in it.

4. Dindigul biryani The jeera samba rice used in making this biryani is unique and provides it a completely different flavour. Instead of huge portions of meat, Dindigul biryani utilizes little cube-sized meat items.

5. Lucknowi biryani. Cooked in the royal Awadhi design, the textures of Lucknowi chicken biryani are softer and also the seasonings milder. The initial step includes making a yakhni stock from meat that is slow-moving steamed in water instilled with spices for regarding two hours or more. This is the reason that this biryani is much more damp, tender and naturally flavoured than various other biryanis.

6. Arcot Biryani Introduced by the Nawabs of Arcot, this biryani originated in the towns of Ambur as well as Vaniyambadi in the Vellore area of Tamil Nadu. The biryani is usually gone along with by dalcha (a sour brinjal curry) and also pachadi (a kind of raita). The best well-known sub-variety of the Arcot biryani is the Ambur biryani that uses the squat seeraga samba rice, a traditional Tamil Nadu range.

7. Memoni Biryani Similar to the Sindhi biryani, this exceptionally zesty selection is made by the Memons of the Gujarat-Sindh region. Normally made with lamb, yoghurt, browned onions and potatoes, Memoni biryani utilizes much less food colouring compared to various other biryanis. This permits the all-natural colours as well as flavours of the various elements- meat, rice as well as veggies-- to shine as well as emerge in this standard meal.

8. Thalassery biryani The Thalassery biryani, among India's most enjoyed biryanis, is both sweet as well as savoury. The cornerstones are soft chicken wings, light Malabar flavors as well as a sort of rice referred to as kaima. Great deals of sauteed cashew nuts, sultana raisins and also fennel seeds are made use of kindly in preparing this biryani. The rice is cooked independently from the sauce and mixed just at the time of offering.

9. Kampuri Biryani The Kampuri biryani stemmed from the community of Kampur in Assam. In this simple yet scrumptious meal, the chicken is initial prepared with peas, carrots, beans, potatoes, and also yellow bell peppers. This concoction is then slightly spiced with cardamom as well as nutmeg prior to being blended with the rice. This little-known biryani, which merges the fresh flavours of local veggies right into meat, is an ode to the Assamese style for creating unique meals.

10. Tahari biryani Tahari biryani is cooked without meat. Commonly, rice is cooked along with different sort of vegetables in a handi with carrots as well as potatoes being the many utilized veggies in this meal. Tale has it that this biryani was produced in Mysore when Tipu Sultan hired vegetarian Hindus as his bookkeepers. Hence, a vegan variation of a cult recipe was birthed. Tahari is also a prominent street food in Kashmir.

11. Beary Biryani A cousin of the spicier Mangalore biryani, the Beary Biryani comes from the Muslim neighborhood of the Dakshin Kannada region in Karnataka. The primary flavour is of the rice, which is kept in a blend of ghee and spices overnight. This procedure allows all the powerful flavours to leak into the rice. The light recipe is additionally very functional and also utilizes all type of locally readily available meat and seafood.

12. Sindhi Biryani Unlike any kind of other biryani, the Sindhi Biryani is packed with finely slit environment-friendly chillies, aromatic flavors, as well as roasted nuts.An unique quality is the addition of aloo bukhara (plums) in the spices, which offers the biryani a lovely scent; great deals of khatta (sour yoghurt) in the layering offers a zesty note to the flavor mix.

13. Bhatkali Biryani The Bhatkali biryani is an essential part of the Navayath cuisine and also a speciality of Bhatkal, a seaside community in Karnataka, where it is a must-have at wedding celebration feasts. The meat is prepared in an onion and green chilli based masala as well as split with fragrant rice. The Bhatkali biryani has a special spicy and heady flavour that establishes it in addition to the other biryanis of coastal Karnataka.

14. Bombay Biryani Just like the city it was created in, the Bombay biryani is a melting pot of flavours-- spicy, zesty and hearty. Bombay biryani, whether it's made with hen, mutton or vegetables, always has fried spiced potatoes too.

15. Doodh Ki Biryani A definitely one-of-a-kind Hyderabadi speciality, Doodh ki Biryani is known for its light flavours. The mixing of velvety milk with aromatic spices and baked nuts results in a recipe that is refined, polished, as well as gently flavoured. Certainly a treasure among the regal biryanis of the Hyderabadi Nizams!

A complete dish in itself, biryani has enough varieties to please one as well as all. This is also a meal that suits all celebrations-- whether it is a careless Sunday lunch, a lively university get-together or a formal dinner with the in-laws. Eaten with love and gusto by the abundant in addition to inadequate, biryani is without a doubt a marvel of India's culinary heritage.

While many other biryanis are dominated by their flavoured meat, in the split Hyderabadi biryani, the aromatic saffron flavoured rice is the celebrity of the recipe. The best well-known sub-variety of the Arcot biryani is the Ambur biryani that uses the squat seeraga samba rice, a typical Tamil Nadu range.

Generally made with lamb, yoghurt, browned onions as well as potatoes, Memoni biryani uses less food colouring compared to various other biryanis. The Thalassery biryani, one of India's most liked biryanis, is both sweet and also savoury. The Bhatkali biryani has an one-of-a-kind spicy and also spirituous flavour that sets it apart from the other biryanis of coastal Karnataka.

Visit: https://www.betterbutter.in/recipe/55424/chicken-biryani

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EXPLORE THE  DIFFERENT FLAVORS OF THE BEST BIRIYANI IN TRIVANDRUM

Biriyani, the term is very friendly with people as well as food lovers who have tasted a lot of different cuisines in their lives. Biriyani is taken into account to be not just a food but a burst of emotions. With a strong sense of love for biryani, biriyani lovers have chained them all together. When the first taste of biryani hits your taste buds, you can't resist yourself from eating it. Biriyani is a dish that a wide range of people loves, admire, almost lose their sense of and gobble up. The aroma and taste uplift your mood no matter the circumstances you are facing.                     

Biriyani is one among the amazing royal delicacies introduced to Indians by Persians. The dish is usually made with basmati rice which is long rice and just adds up the beauty of the entire meal. Basmati rice is layered with exotic spices like saffron is layered with chunks of any meat together with your liking. The chicken is marinated before it is cooked using curd, herbs, and some spices and then slowly cooked over low flame. It is a perfect example of authentic biriyani. The different recipes of biriyani were then born,mainly the culinary influence from Muslim foods,particularly in the city of Hyderabad in south India, but also along with the southern coast. Biriyani’s lot of variations depend on where the dish is based. Biriyani carries different flavors and differs as per the making. Be in the spicy Hyderabadi and Chettinad biryani, the rich Afghani biryani, or the exotic Thalassery biriyani. every kind of biryani is enjoyed, welcomed, and relished. Biriyani changes in form and flavors in several places as per the local tastes.

             Coming from the Persian word Brian,Biriyani has many legends of its journey to the Indian land. But irrespective of its path, it has managed to become one of the most indulging and savoring dishes that can satisfy the Indian palette. India being a land of diversity, every state has its own uniqueness, from food, language, people to festivals, clothes and culture. Biriyani has also undergone various alterations as it has traveled through every state, molding itself  according to the availability of ingredients and suit the local taste.     

TYPES OF BIRIYANI

                        So here’s a list dedicated to all the Biryani’s from India, covering stories of its origin, the changes made to it and also the best places around to grab the delicious authentic taste

Chicken biryani

Chicken is one special dish that is widely consumed by many people. Perfectly cooked chicken biriyani is an art and it requires perfection, patience and a lot of love. The long grain rice with tender meat and choice of vegetables are the main ingredients and cooked in a mixture of finely balanced and authentic proportions of spices like cumin,clove,cardamom,cinnamon,star anise, bay leaves , shahi jeera and more .With aromatic spice and high protein meat, the foodie world's biriyani makes you visit here once again.

Mutton biryani

Mutton is the best combination of meat that is included in biriyani and is prepared in South india.Particularly a state called Tamil Nadu. The mutton biriyani is well known as Muslim mutton biriyani as this version comes from Muslim houses and is served during their special occasions and weddings. Mutton is a protein-rich food and consuming it along with the richness of flavorful rice will surely build up muscle strength as well.

Prawn biryani

Seafood lovers are sure to enjoy this dish. Prawn is highly delicious seafood, and when mixed with flavor-rich spices in biryani, it gives a finger-licking experience.Prawns biryani is a flavourful dish made using prawns or jingga and basmati rice. Prawns are marinated with exotic spices and caramelized onions which adds a lovely flavor to the prawns. It is layered and cooked along with half boiled basmati rice. Saffron milk is also added for  flavor and color.

65 biryani

This biriyani will work for the  chicken 65 lovers. Biryani rice is mixed along with the fried chicken 65.

Hyderabadi biryani

Biryani reached Hyderabad with the overrunning army of the Mughal emperor Aurangzeb in the late 1600s, and the cooks for Nizam (the monarchy of Hyderabad) developed 47 new kinds for royal consumption. The amenable interpretation is called Tahiri biryani. The definitive Hyderabadi biryani culinarians raw goat meat and rice together until the meat flavors sweat into the rice. Fried onions, coriander and mint leaves add flavor, but it’s the strong spices and sourness that define Hyderabadi biryani.

Thalassery Biryani

Sweet and spicy, this biryani comes from the Malabar region, specifically Kerala. The variation of biryani in this region is as plentiful and diverse as the ethinic groups and cultures  within. The Thalassery Biryani, for instance, makes use of an indigenous variety of rice ��Jeerakasala or Khyma  – instead of the long grain  basmati rice that is used traditionally. Other ingredients used in this biryani include Malabar spices, herbs, meat or chicken, fried onions, fennel seeds, sauteed cashews and raisins. The Khyma rice is cooked separately from the meat, and mixed together only at the time of serving.

Lucknowi Biryani

Also known as the ‘Awadhi biryani’, the Lucknowi Biryani stands out because of  its cooking style, known as dum pukht. The meat (or chicken) infused with spices and herbs is partially cooked separately from rice, which is flavored with saffron, star anise, cinnamon and cardamom. Both the meat and rice are then layered together in a handi or pot(deep-bottomed vessel) and cooked for hours until the flavors deeply penetrate. The final result is soft Lucknowi biryani with mild flavors.

Calcutta Biryani

With the onset of British rule, Nawab Wajid Ali Shah (ruler of Awadh) was deposed to Kolkata. Together with his entourage, the culture and traditions of Awadh came with him, and so did the biryani. In Kolkata, the addition of deep fried potatoes (to replace the expensive meat) resulted in a new signature style. The result is the lightly spicy and slightly sweet Kolkata biryani. With yogurt as its main ingredient for marination, the long grain rice used is half cooked separately and later blended in the biryani. Low on spices, the meat is marinated in a mixture of nutmeg, cinnamon, mace, herbs, cloves and cardamom with the yogurt. Rose water is the special ingredient added to the rice to offer  a particular taste, along with saffron, which gives it a light yellow shade. 

Sindhi Biryani

Sindhi Biryani originated in Sindh province (now part of Pakistan), hence the name. This biryani is made from the generous use of chopped chillies, roasted spices, mint and coriander leaves, fried onions, nuts, dried fruits and sour yogurt, making the flavor piquant and aromatic. Added to this biryani are plums and some potatoes for good measure.

Kalyani Biryani

Kalyani biryani, the ‘poor man’s biryani’, and this biryani belongs to the old state of Hyderabad. This biryani uses buffalo meat and an array of spices and red chili, turmeric, ginger, garlic, tomato and onion. A thick curry made of this meat is then mixed and is steamed in a covered pot along with the rice, allowing the flavor to penetrate into every grain of rice.The Kalyani biryani is flavourful and tangy.

 Beary Biryani

Coming from the Muslim community of Dakshin Kannada, this biryani is light, tastey, luffy and easy to digest. Even though mutton is the first choice, other meats like beef, fish, prawn and chicken are also used. The long grain basmati rice is cooked separately with lots of ghee and flavored with an array of spices like cloves, cinnamon, cardamom, star anise and nutmeg. The meat is cooked till juicy with onion, garlic, ginger, mint and coriander leaves. This thick gravy is then layered with the rice and topped with caramelized onions, fresh mint leaves and roasted cashew nuts and raisins. To enrich the flavor, it is sprinkled with saffron water ,rose water and ghee. The biryani tastes delicious when kept overnight, allowing the meaty juices to deeply penetrate into the rice.

Bhatkali Biryani

If you are calorie conscious, then Bhatkali biryani is the best choice for you! Belonging to the Navyathi cuisine of coastal Karnataka region, this lip smacking dish is made without a single drop of oil or ghee. The rice and chicken are infused with spicy masalas and herbs giving it a distinct flavor. The meat is cooked in a generous amount of onions, potatos, tomatoes and spices, giving it no need to be marinated. Uniquely flavored with chillies and spices littered with curry leaves, mint and coriander leaves  offers a lingering taste of mashed onions laced with garlic and ginger.

About Foodie World

Foodie world is one of the best restaurant in Trivandrum. The aroma of the Foodie world has spread wide and so people from far and near visit the restaurant. The Foodie world showcases some of its signature innovations in gastronomy. For serving quality Indian food at a fair price, we are counted among the best restaurants in Trivandrum. For serving delicious and lip-smacking dishes. The Foodie world has become the first choice of foodies among other restaurants in Trivandrum.

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#biriyani #trending #dhambriyani Miniature briyani in tamil

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https://youtu.be/H6FOjuqjzxo

Coconut recipe (5)

https://youtu.be/AQBcWFxkQ_Y

Mutton briyani

https://youtu.be/YWcOL4t5G8k

Mango pachadi

https://youtu.be/EDDdDSnPRoA

Sweet pongal

https://youtu.be/oryPTavpvH4

Egg or chicken yedhu 1st vandhuchi?https://youtu.be/vZosoJMxWOI

[whats-cooking-chennai]

Dindigul Mutton Biryani Recipe – Recipe of Mutton Biryani made Dindigul Thalapakatti style. Dindigul is Tamil Nadu's Biryani city. The place has been the capital of cultures rich cuisine of the country. An amazing South Indian recipe is a true delight. Seeraga samba is very aromatic rice. The Biriyani prepared with spices like star anise, mace powder and cloves, Dindigul Biryani is a delicious main dish recipe. This mutton biryani is very addictive and once people taste this seeraga samba rice they never want to go back to basmati rice biryani. It has a very distinct taste Thalapakatti style biryani has a very nice flavor that is so different from all the other biriyani. It is made with seeraga samba rice. #muttonbiryani #dindigulmuttonbiryani #dindigulbiryani #muttonbiryanirecipe #dumbiryanirecipe #simplebiryanirecipe #chennaifoodblogging #hminstafam #homecooking #bachelorcooking #whatscooking #ricerecipes #seeragasamba #mutton #biryani #foodblog #delicious #foodrecipe https://www.instagram.com/p/CHUZZ1Mll2W/?igshid=qopn13s3m3a1

[yummyfood-hindi-blog]

Biryani is a Fusion of Flavours

Biryani is an evergreen classic that really requires no introduction. India offers so much on its cooking platter however the one dish Indians with one voice love delighting in is the scrumptious biryani. With hyperlocal and neighborhood variations having evolved right into distinctive styles of biryanis, one is spoilt for alternatives when it comes to experiencing this melting pot of flavours.

The excellent biryani calls for meticulously gauged ingredients and also a practised method. Commonly, the dum pukht approach (sluggish breathing oven in Persian) was used to make biryani.

The development of Chicken Biryani covers several centuries, several cultures, numerous ingredients and numerous cooking designs. From a military dish to a meal fit for royalty, the biryani today is a pan-India cooking favourite.

1. Mughlai Biriyani The Mughal Emperors were extremely fond of lush eating experiences as well as looked upon food preparation as an art. The regal Mughlai biryani fit the expense completely. Succulent pieces of completely spiced meat, enveloped in kewra fragrant rice, rise an irresistible aroma that makes one starving quickly. This biryani definitely tastes and scents royal!

2. Hyderabadi Biriyani The world-famous Hyderabadi Biryani entered into desiring Emperor Aurangzeb assigned Niza-Ul-Mulk as the new leader of Hyderabad. His cooks supposedly produced virtually 50 various variations that utilized fish, shrimp, quail, deer, as well as also hare meat. While a lot of various other biryanis are dominated by their flavoured meat, in the layered Hyderabadi biryani, the fragrant saffron flavoured rice is the star of the meal. Hyderabad was likewise the place where the Kacchi Akhni Biryani was fine tuned and improved.

3. Calcutta Biryani Eliminated by the British, the fabulous gourmet Nawab Wajid Ali Shah tried to recreate his precious dish in the city of Calcutta. Not able to afford meat because of spending plan restraints, the local chefs gave the dish a tweak, replacing meat with perfectly prepared gold brownish potatoes-- the signature of the Calcutta biryani Much lighter on spices, this biryani largely utilizes a yoghurt based sauce for the meat, which is prepared independently from the light yellow rice. Just like many Bengali meals, the Calcutta biryani has a tip of sweet taste concealed in it.

4. Dindigul biryani The jeera samba rice utilized in making this biryani is unique as well as offers it a totally different flavour. Instead of big pieces of meat, Dindigul biryani uses small cube-sized meat pieces.

5. Lucknowi biryani. Cooked in the royal Awadhi design, the structures of Lucknowi biryani are softer and the flavors milder. The very first step involves making a yakhni stock from meat that is slow-moving boiled in water infused with seasonings for concerning two hours or even more. This is the reason this biryani is a lot more moist, tender as well as delicately flavoured than other biryanis.

6. Arcot Biryani Presented by the Nawabs of Arcot, this biryani come from in the communities of Ambur as well as Vaniyambadi in the Vellore area of Tamil Nadu. The biryani is normally gone along with by dalcha (a sour brinjal curry) and also pachadi (a kind of raita). The very best known sub-variety of the Arcot biryani is the Ambur biryani that makes use of the squat seeraga samba rice, a typical Tamil Nadu range.

7. Memoni Biryani Comparable to the Sindhi biryani, this very hot range is made by the Memons of the Gujarat-Sindh area. Generally made with lamb, yoghurt, browned onions as well as potatoes, Memoni biryani utilizes less food colouring compared to various other biryanis. This allows the all-natural colours and also flavours of the numerous elements- meat, rice and vegetables-- to shine as well as emerge in this typical recipe.

8. Thalassery biryani The Thalassery biryani, among India's most enjoyed biryanis, is both wonderful and also savoury. The cornerstones are soft hen wings, light Malabar spices and also a sort of rice called kaima. Whole lots of sauteed cashew nuts, sultana raisins and fennel seeds are made use of generously in preparing this biryani. The rice is cooked individually from the sauce as well as blended just at the time of serving.

9. Kampuri Biryani The Kampuri biryani stemmed from the community of Kampur in Assam. In this basic yet delicious recipe, the poultry is very first prepared with peas, carrots, beans, potatoes, and yellow bell peppers. This concoction is after that slightly spiced with cardamom as well as nutmeg prior to being blended with the rice. This obscure biryani, which integrates the fresh flavours of local vegetables right into meat, is an ode to the Assamese style for developing distinctive dishes.

10. Tahari biryani Tahari biryani is prepared without meat. Usually, rice is prepared along with different sort of veggies in a handi with potatoes as well as carrots being the most used veggies in this meal. When Tipu Sultan worked with vegan Hindus as his bookkeepers, Tale has it that this biryani was developed in Mysore. Therefore, a vegetarian version of a cult recipe was born. Tahari is additionally a prominent street food in Kashmir.

11. Beary Biryani A relative of the spicier Mangalore biryani, the Beary Biryani belongs to the Muslim neighborhood of the Dakshin Kannada area in Karnataka. The light dish is additionally very flexible and makes use of all kinds of in your area readily available meat as well as fish and shellfish.

12. Sindhi Biryani Unlike any type of other biryani, the Sindhi Biryani is loaded with carefully slit eco-friendly chillies, fragrant seasonings, as well as roasted nuts.An unique attribute is the addition of aloo bukhara (plums) in the flavors, which offers the biryani a stunning fragrance; whole lots of khatta (sour yoghurt) in the layering offers a tangy note to the spice mix.

13. Bhatkali Biryani The Bhatkali biryani is an important component of the Navayath cuisine as well as a speciality of Bhatkal, a seaside town in Karnataka, where it is a must-have at wedding feasts. The meat is cooked in an onion and eco-friendly chilli based masala and layered with fragrant rice. The Bhatkali biryani has an one-of-a-kind spicy and stimulating flavour that establishes it apart from the various other biryanis of coastal Karnataka.

14. Bombay Biryani Similar to the city it was developed in, the Bombay biryani is a fusion of flavours-- spicy, hearty and spicy. Bombay biryani, whether it's made with poultry, mutton or veggies, always has fried spiced potatoes too. It likewise has a minor sweetness to it, which originates from dried out plums and kewra water. It may not be as renowned as the other varieties, yet this biryani still locates an area in the hearts of all that taste it.

15. Doodh Ki Biryani An absolutely distinct Hyderabadi speciality, Doodh ki Biryani is known for its light flavours. The mixing of luscious milk with aromatic spices and also baked nuts results in a meal that is subtle, polished, and delicately flavoured. Absolutely a treasure among the regal biryanis of the Hyderabadi Nizams!

A complete meal in itself, biryani has enough varieties to please one and also all. This is additionally a recipe that suits all celebrations-- whether it is a careless Sunday lunch, a lively college party or a formal supper with the in-laws. Consumed with love as well as gusto by the rich in addition to poor, biryani is certainly a marvel of India's culinary heritage.

While many various other biryanis are controlled by their flavoured meat, in the layered Hyderabadi biryani, the aromatic saffron flavoured rice is the star of the meal. The best well-known sub-variety of the Arcot biryani is the Ambur biryani that utilizes the squat seeraga samba rice, a standard Tamil Nadu selection.

Usually made with lamb, yoghurt, browned onions as well as potatoes, Memoni biryani uses less food colouring compared to various other biryanis. The Thalassery biryani, one of India's most loved biryanis, is both pleasant and also savoury. The Bhatkali biryani has a distinct spicy and stimulating flavour that establishes it apart from the other biryanis of coastal Karnataka.

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How to make Chicken Biriyani/Biryani - Tamil Muslim Style

An all-time must have dish on the menu for any reason to celebrate at home is biriyani! An easy one-pot meal. Biryani, also known as biriyani, is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. 

It is popular throughout the subcontinent and among the diaspora from the region. It is generally made with spices, rice, and meat. Tamil Muslim Style Chicken Biriyani is made with basmati rice, spices and goat. Popular variations use chicken instead of goat. 

There are various forms of Chicken Biryani Recipe. One such biryani is the Kachay Gosht Ki Biryani or the Dum Biryani, where the mutton is marinated and cooked along with the rice. It is left on slow fire or dum for a fragrant and aromatic flavor. Tamil Muslim Style Chicken Biryani is one of the mostordered and liked rice preparation in India. It tastes best when served with vegetable or pineapple raita.

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பாய் வீட்டு மட்டன் பிரியாணி (In Pressure Cooker) | How to make Bhai veetu Mutton Briyani in Tamil

பாய் வீட்டு மட்டன் பிரியாணி (In Pressure Cooker) | How to make Bhai veetu Mutton Briyani in Tamil

பாய் வீட்டு மட்டன் #பிரியாணி (In Pressure Cooker) | How to make #Bhai veetu #Mutton Briyani.How to make tasty mutton #briyani at home.Easy way to make briyani at home in pressure cooker.

In this channel full of cooking recipe videos,Explains the recipe in our Tamil language.

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Dindigul Mutton Biryani (Pressure Cooker) | Dindigul Mutton Biriyani | Mutton Biriyani recipe

Dindigul Mutton Biryani (Pressure Cooker) | Dindigul Mutton Biriyani | Mutton Biriyani recipe

Dindigul Mutton Biriyani recipe by

Chef Yuva Durga Prasad, Executive Chef – Hilarity Inn, Chennai and Chef Ganesan, Vimalam Mess, Chennai.

Dindigul Mutton Biriyani

INGREDIENTS:

Ghee – 100 ml Cinnamon – 2 pieces Cardamom – 2 nrs Cloves – 2 Nrs Nutmeg – small piece Staranise – small piece Onion, sliced – 1 Nr Biriyani Masala –…