Learn The Art Of Making Biryani



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Biryani is a complete meal in itself, able to suit all events, regardless of whether you are searching for a lazy Sunday afternoon or grand indulgence at the dinner table. We recommend straightforward and simple tips to make amazing biryani at home.

Biryani is quite possibly the most loved delicacies not just in Pakistan as well as across the globe. It is said that, biryani was first brought by Mughals in quite a while; it was presented by the Arabs. From there on, Pakistan saw various versions of biryani including Hyderabadi biryani, Keema biryani, Awadhi sheep biryani, Chicken biryani, Fish biryani all with their own unique taste and flavour. Biryani is a complete meal in itself, apt to suit all occasions, whether you are looking for a lazy Sunday afternoon or grand indulgence at the dinner table. For making an ideal, lip-smacking biryani, you need to follow a few steps as making biryani is not less than an art.


Kachche Gosht ki Biryani (Hyderabadi style) 1. In Pakke Gosht ki Biryani, there is a base of mutton curry in which the rice is cooked, whereas in Kachche Gosht ki Biryani, the lamb is marinated and is cooked under pressure in its own juices with par-boiled rice, making for a lighter version of the dish. 2. While making Kachche Gosht ki Biryani, the first stage entails marinating the lamb with a dry rub of chilli, garlic, salt and then refrigerating the meat for a day. While during the second marinade, coat the lamb with a paste of mint and pineapple juice and leave it for an hour. 3. For the ones who are allergic to pineapple, may substitute pineapple juice with skin of raw papaya.

So, now you have the secret recipe of this great delicacy that will assist you with making tasty and stunning biryani whenever you are in a mood to cook it without help from anyone else at your home.

For more information click here Bombay biryani mix.

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