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Meat Biryani, ek mashhoor Indian dish hai jo meat, rice, aur aromatic spices ka mishran se bana hota hai. Yeh dish commonly North India aur South India me pasand kiya jata hai, aur apne rich flavors ke liye mashhoor hai.
Is dish ke liye sabse pehle quality Meat select kiya jata hai, jo tender aur flavorful ho. Fir is meat ko marinade kiya jata hai yogurt, ginger-garlic paste, aur spices ke saath, jisse meat ka taste enhance ho jata hai. Rice bhi dhyan se select kiya jata hai, typically long-grain basmati rice, jisse biryani ki texture aur fragrance me improvement hota hai.
Biryani banane ke liye, ek large handi ya pot me ghee ya oil garam kiya jata hai, aur usme whole spices jaise ki cinnamon, cardamom, cloves daal kar unhe aromatic banaya jata hai. Fir sliced onions brown kiye jate hain, jisse biryani ka base flavor develop ho jata hai.
Ab marinade kiya hua Meat ko ek layer me handi me arrange kiya jata hai, uske upar soaked rice spread kiya jata hai. Rice ke upar chopped mint aur coriander daal kar, kesar soaked milk aur fried onions sprinkle kiye jate hain. Phir se ek layer rice daal kar, final touches diye jate hain.
Ab handi ko dhak kar low flame par dum de diya jata hai, jisse meat aur rice ek dusre ke flavors ko absorb kar sakein. Is process me, rice fluffy aur flavorful ho jata hai aur meat bhi tender ho jata hai. Jab biryani ready ho jati hai, use gently mix kiya jata hai, taaki flavors acche se distribute ho.
| NO | Samagri (Meat Biryani recipe Ingredients) |
|---|---|
| 1. | 500 grams mutton, tukdo mein kaata hua |
| 2. | 2 cups basmati rice, 30 minutes ke liye bhigoya hua |
| 3. | 1 cup yogurt (dahi) |
| 4. | 2 tamatar, kaata hua |
| 5. | 2 bade pyaaz, patle vartan mein kaata hua |
| 6. | 1/4 cup cooking oil |
| 7. | 2-3 tablespoons ghee (clarified butter) |
| 8. | 1/2 cup kaata hua dhaniya patta (coriander leaves) |
| 9. | 1/2 cup kaata hua pudina patta (mint leaves) |
| 10. | 1 tablespoon adrak-lehsun paste (ginger-garlic paste) |
| 11. | 1 teaspoon lal mirch powder (red chili powder) |
| 12. | 1/2 teaspoon haldi powder (turmeric powder) |
| 13. | 1 teaspoon jeera (cumin seeds) |
| 14. | Namak swaad anusar (Salt to taste |
| 15. | 4-5 hari elaichi (green cardamom pods) |
| 16. | 4-5 laung (cloves) |
| 17. | 2-inch dalchini ka tukda (cinnamon stick) |
| 18. | 1 chutki kesar ki dhage ki bhigoyi hui doodh mein (A pinch of saffron threads soaked in 1/4 cup warm milk) |
| 19. | 2 cups paani (water) |
| 20. | 1 tej patta (bay leaf) |
| NO | Hindi |
|---|---|
| 1. | Meat ko marinade karein: Ek bade bowl mein dahi, adha kaata hua dhaniya patta, adha kaata hua pudina patta, adrak-lehsun ka paste, lal mirch powder, haldi powder, aur namak milayein. Meat ke tukdo ko is marinade mein daalein aur ache se coat karein. Bowl ko dhak kar kam se kam 1 ghante tak rakh dein (ya phir refrigerator mein raat bhar ke liye) taaki flavors achhe se ghul jaayein. |
| 2. | Chawal pakayein: Ek alag patile mein paani ko ubalein. Bhigoya hua chawal daalein aur 70% tak pakayein. Paani ko chaan kar chawal ko alag kar dein. |
| 3. | Tel aur ghee garam karein: Ek bade, bhari niche gadbadi patile mein cooking oil aur ghee milayein. |
| 4. | Khade masale milayein: Jeera, hari elaichi, laung, dalchini, aur tej patta daalein. Ek minute tak tawa par bhunein, jab tak masalon se unki khushbu na aane lage. |
| 5. | Patle kaate hue pyaaz daalein: Chammach se patle vartan mein kaata hua pyaaz daalein aur unhein sunehra hone tak bhunein. Ye lagbhag 8-10 minute tak madhyam aanch par pakane mein lag sakta hai. |
| 6. | Tamatar aur masale daalein: Kaata hua tamatar daalein aur unhein naram hone tak pakayein, jab tak tel alag na ho jaaye. Marinade kiya hua Meat daalein aur unhein 5-7 minute tak pakayein, taaki thoda sa bhura ho jaaye. |
| 7. | Meat pakayein: 1 cup paani daalein, patile ko dhakkar aur meat ko naram hone tak pakayein. Pressure cooker ka use kar rahe hain toh pehli seeti ke baad 15-20 minute tak dheemi aanch par pakayein. |
| 8. | Biryani ko layer karein: Meat pak jaane par namak ko check karein aur zarurat anusaar adjust karein. Ab, partially cooked chawal ko meat par layer karein. Biryani mein reh gaye kaata hua pudina patta, dhaniya patta, aur saffron-infused doodh ko chawal par sprinkle karein. |
| 9. | Dum cooking: Patile ko ek tight-fitting lid se dhak dein, ya phir usko gehu ka aata se seal kar dein taaki steam bandh ho jaaye. Dum par 20-25 minute tak pakayein taaki flavors achhe se ghul jaayein. |
| 10. | Garama garam Biryani taiyar hai: Chhuri se dhire se chawal ko alag karein. Biryani ko raita, salad ke saath serve karein aur maze karein! |
| 11. | Yaad rahe, Biryani mein sabar aur pyaar hai, isko banane mein apna waqt aur maza lena na bhulein! Aapka bhojan taiyaar hai, khushiyo se bhar jaye! |
Meat biryani ek complete meal hai jise raita, salad aur papad ke saath serve kiya jata hai. Iske rich aur aromatic flavors ne ise Indian cuisine ka ek iconic dish banaya hai, jo logon ke liye special occasions aur gatherings me pramukh choice ban gaya hai.
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