Aminia Special Mutton Biryani Recipe

Ingredients for making meat broth

½ kg of sour meat (7 pieces each 70 grams)
 1 cup or 200 grams of yogurt
 Salt according to taste
 Slice 2 medium sized onions into slices and slice them
 2 tablespoons garlic
 2 tablespoons ginger
 1 tablespoon red cilantro
 4 small cardamom
 2 Too big cardamom
 6 big cloves
 2 cinnamon slices
 2pm Bright
 5 Potato Bukhara
 120 ml refined oil

 Procedure

 Heat a pressure cooker over medium heat, pour the whole oil in it.
 Allow the oil to warm for a minute, then slice the onion in it.
 Once the onions catch a light brown color, start to fry again with the mutton.
 After a minute, slowly add all the remaining spices and potato bukhara.
 Give it away.
 Stir for two minutes, give two cups water and cover the cooker.
 Get down to four to five cities.
 Let the meat and the jhalata separate after cooling.

 Potato Ingredients of Biriyani

 400 grams of peeled potatoes, each weighing 55 grams will be 6-8 medium potatoes
 1 tablespoon ginger
 1 tablespoon garlic
 2 tablespoons refined oil
 1 tablespoon ghee

 Procedure

 Heat a deep and round pot over medium heat.
 Add the sliced ​​potatoes in it.
 Boil two cups with water.
 Add salt, oil, ghee, ginger, garlic cloves to taste.
 Boil the water ten minutes, then turn off the gas when the potatoes are boiled.

 Rice materials

 2 tablespoons salt
 2 Tow small cardamom
 2 Too big cardamom
 3 cinnamon slices
 Soak 5 kg of basmati rice in water for 20 minutes

 Procedure

 Drain the rice from the water.
 Start by boiling with water in a deep container.
 Add salt, small cardamom, big cardamom, cinnamon to the water.
 When the water starts to boil and release the rice.
 If cooked medium-high for ten minutes, the rice will be half boiled.
 Drop the water down.

 The last step is the materials

 The meat and its broth
 Potatoes
 Rice
 Biriyani Spices (Ready to buy, can also be made)
 Mix 1 tablespoon rose water and 1 tablespoon lukewarm water with 2 tablespoons zafran in it.
 Slice 1 medium-sized onion and chop it and brown it
 3 tablespoons ghee

 Procedure

 Lay potatoes, meat, fried onions on a copper or aluminum wick.
 Cover it very well with rice.
 When each layer is arranged, add biryani spices, ghee, meat broth, saffron water from above.
 When the whole rice is done, spread the excess spices, ghee etc. on top.
 Now close the mouth of the watch with flour.
 Bake for 10 or 15 minutes, then the biryani will be ready!