Mutton Biryani

Mutton Biryani

Mutton Biryani

Ingredients:
01. Rice                       1kg
02. Mutton                   1kg (Cube)
03. Ghee                     1½ Cup
04. Onion Slice            2 Cup
05. Ginger                    1tbs
06. Garlic                     1tbs
07. Cinnamon Steak    2 peaches
08. Cardamon             6 peaches
09. Nut Meg                ¼tbs
10. Mace                    ½tbs
11. Caraway Seed      ½tbs
12. Yoghurt                2Cup
13. Lemon Juice        2tbs
14. Potato                  6Nos
15. Raisin                  1tbs
16. Prune                  12 peaches
17. Nuts                    10gm
18. Bay Leaf             2 peaches
19. Milk                    150ml
20. Cloves                8pcs
21. Salt                    To Test

Method:
Take half ghee to the hot sauce pan and make it hot. The fry the golden brown take out from the oil. Now fry the potatoes, half down take out from the boil. Now take another pot. Put mutton cubes, fry onion, ¼ cup ghee, ginger and garlic paste. ground nutmeg, mace, cinnamon, cardamom, yoghurt, lemon juice and salt to test mix well. Once hour later put on the fire or oven, up to soft.

Wash the rice and make half boiled and drain water, take out half of the rice, put on other pot arrange the cook mutton and other ingredients put on half rice. Again put rice and remaining ingredients put. Now put this pot slow heat with covered a low heat for 30 minutes or put the pan in the moderate hot oven at 150C for 25 minutes.
Now ready to serve.

Nutrition Facts of Mutton
Serving Size 1 small or thin slice
Amount Per Serving
Calories from Fat 79 Calories 154
Total Fat 8.77g		13%
	Saturated Fat 3.534g	18%
	Polyunsaturated Fat 0.796g
	Monounsaturated Fat 3.511g
Cholesterol 72mg		24%
Sodium 452mg		19%
Potassium 186mg
Total Carbohydrate 7.06g		2%
	Dietary Fiber 0.3g	1%
	Sugars 3.15g
Protein 11.46g
Vitamin A 0% Vitamin C 0% Calcium 4% Iron 7%
Nutrition summary: Calories 154 Fat 8.77g Carbs 7.06g Protein 11.46g There are 154 calories in 1 small or thin slice of Mutton. Calorie breakdown: 52% fat, 18% carbs, 30% protein.

History of Biryani

Biryani originated in Persia and India may be a couple of different routes
In this article I want to give Vishy Shenoy for his critics .

Biryani Persian word 'Birian' is derived from . Name , and depending on the cooking style (Dum), one dish of Persia and / or Arabia produced that can be done . It may have come from Persia in the north of Afghanistan . Arab traders brought by the Arabian Sea to Calicut , it could have been . We know a good bit of time in 1900 and 1800 . Mogul Empire at the time , giving rise to Awadhi Biryani Lucknow , Awadh was known . In 1856 the British , giving rise to Calcutta Biryani , Kolkata deposed Nawab Wajid Ali Shah . Aurangzeb Aaru Kaadu of Hyderabad region ( Six Forrests) south of Hyderabad to oversee Asfa Jahi rulers , as well as a 'Arcot Nawab as' Nizam -ul- mulk installed . These moves and Arcot Biryani Hyderabadi biryani has increased . Biryani spread to mysore by Tipu Sultan of Carnatic . It is a royal dish for Nawabs and Nizams was needless to say . They are vegetarian Hindus as bookkeepers leading to the development of Tahiri Biryani rent .

In addition to historical facts , stories, legends gets a little blurred .

One legend Timor , dug down from Kazakhstan via Afghanistan to North India that have it. According to another legend , Mumtaz Mahal ( the beauty who sleeps in Taj Mahal ) to feed the army as a " complete meal " of this sort of dish . However , the dish really originated in West Asia . Nomads burry it in a dish of meat , rice and spices , in a crock pot was dug up and biryani.

The Turkish Pilaf, Iranian Biryani , Quaboli, Biryani Malaysian , Indonesian Biryani , Sindhi Biryani Idiyappam Biryani from Sri Lanka , and Kashmiri Yakhni Biryani without specifying at least it did not want to leave.