Delhi Biryani Recipe
You will immediately begin to smell the Delhi Biryani when you enter the streets of Old Delhi, especially in those mines, where you won’t be able to escape the aroma of Delhi Biryani. This biryani can be prepared with either chicken or mutton, both of which produce a delicious dish.
People travel great distances to taste delicious biryani. This delicious meal is simple to prepare at home. In order to make this, Yakhni must first be made. You might be surprised to learn that a small amount of sugar is also used in this meal, but it is used sparingly, so the biryani does not taste sweet and only the person who prepares it is aware that it contains sugar. The guy merely constructs praise-filled bridges.
Let’s see Delhi’s Biryani Recipe –
Mutton, onion, garlic, clove, cardamom, salt, finely sliced ginger, sugar, and water should be added to the cooker for Yakhni, and it should be given two whistles. When the gas from the cooker comes out, check the mutton. When it melts, remove it into a bowl. If water does not come out, add food coloring and thoroughly combine. When it has cooled, remove the garlic and onion, and then separate the pulp from the garlic.
Add the curd, garlic pulp, ginger-garlic paste, and Yakhni onions to the hot oil and stir-fry until the onions are thoroughly combined with the curd and garlic. Add the remaining Yakhni water, followed with the rice. 1 hour prior, soak If the yakhni’s water level is low, add some more water, hold it there, and check the salt once it comes to a boil.
When the rice’s water content is 20% or less, sprinkle colored mutton and green chili pickle (Biryani ka achar or toppers ka achar) over top and mix kewra and a half teaspoon of food color in a half cup of water. Ten minutes on the stove should do it.
Delhi Biryani Ingredients –
- Basmati rice 500 grams
- Mutton 500 grams
- 2 whole cloves of garlic
- onions 2
- Ginger 1 inch (finely chopped)
- cloves 8 to 10
- cardamom 7 to 8
- salt as per taste
- sugar 1 tsp
- Curd 200 grams
- Ginger garlic paste 2 tsp
- food color
- Kewra 3 tsp
- Biryani pickle 2 to 3 tsp
- Oil
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