Lamb biryani and pulao recipes
One more mutton biryani, which I prepared for Eid (Ramzan), lamb/mutton dum biryani (kache ghost ki biryani) Hyderabad style, which I could not resist to share with you. I am just keep trying all different kinds of biryani, as I am a big lover of biryani and never get satisfied after trying so many biryanis. Though I prepared this biryani for eid but my husband’s comment after eating this biryani was, he felt the same taste as the biryani served in our marriages (muslim biryani), which gave me immense happiness and satisfaction.
Nawabi Mutton dum biryani is a one pot dish which is made by cooking meat and rice together with nuts and dry fruits on a slow flame. Nawabi lamb/ Mutton dum Biryani (gosht ki dum biryani), I prepared this for eid- ul -fitr, with nuts and dry fruits. In this, Nawabi mutton dum Biryani, the marinate is easy and I prepared a fragrant and flavoured stock for rice, so that rice absorbs all the flavour and whole spices wont disturb us while eating.
Lamb shank biryani (Nalli gosht biryani) is a mild and very delicious biryani flavoured with mace and nutmeg powder (jaiphal and javitri powder) and other ingredients. In this lamb biryani, I have used lamb shank pieces (2 big), apart from few meat pieces. In this lamb shank biryani, I have cooked lamb shanks in a pressure cooker with the spices separately in a curry form and layered the rice but this time I didn’t add the yoghurt in the curry as I do often, this time, I have used yoghurt by adding kesar colour or biryani colour for layering on the rice in the end, for giving dum.
Lajawab shahi gosht ki biryani is a classic biryani, as this lamb biryani or gosht ki biryani is made with all rich ingredients like almonds, cashew nuts, raisins, cream, ghee or butter and flavoured with rose water. In this biryani there is no use of tomatoes and the style of cooking is entirely different from other biryani. I liked this biryani very much as it is easy to make, not much spices are used and it is mild but very delicious, mouth-watering and flavoured biryani.
Nihari is a traditionally Muslim dish of Indians and Pakistanis. It is very popular in Delhi and other north parts of India in Muslim community. It is even considered as a national dish of Pakistan. The word Nihar originated from the Arabic word Nahar means morning, the dish was usually eaten in the early morning.
Afghani Pulao/Kabuli Pulao is the national dish of Afghanistan. It is also a very popular pulao dish in Pakistan, south east Asia and Middle East. Afghani pulao tastes different from other pulao. It tastes sweet, less spicy, and crunchy with nuts and has a very good aroma and flavour. Although there are many variants of pulao, Afghani version is known to be more rich in calories and also satisfying. Combination of rice, lamb, carrots and raisins makes it a perfect meal for every occasion.
Appam another famous south Indian breakfast very popular in Chennai and Kerala. Appam has a thin and crispy edge but thick and soft centre. The ingredients which go into appam are different from house to house and also state to state like in Kerala and Chennai. I got this recipe from one of my friend, which I felt it is easy and tasted good. Appam goes well with mutton or chicken korma, chicken or mutton stew, vegetable Stew, Kadala curry, Chutney or Sambar and the best part is with coconut milk (Sugar and Green Cardamom powder).
This mutton dum biryani is flavoured with whole spices, dried rose petals and saffron, which makes the biryani fragrant and delicious. In every house, the making style and spices used are different. Biryani can be made with prawns, chicken, mutton, vegetables and even fish. I learnt to make biryani from my mom, which I am sharing with you. My mom makes it a little less spicy, but I make it more spicy. I have made a lot of varieties in biryani and now I will like to share this one with you.
Hyderabadi lamb/mutton dum biryani is a very famous and imperial dish among the rice dishes. Hyderabadi lamb/mutton dum biryani is a one pot dish which is made by cooking meat and rice together on a slow flame. Hyderabadi mutton biryani is usually prepared for special occasions or whenever you desire for it. I have prepared this Hyderabadi lamb biryani as per my taste and with my home made biryani masala. The lamb biryani is full of flavour when cooked with home made biryani masala.
Mughlai biryani is a special biryani, which you can make on special occasions. Mughlai biryani is different from my other biryani recipes and tastes different and delicious. Mughlai biryani – the name itself suggests that it belongs to the Mughlai cuisine, which comes from the cuisine of Mughal kingdom and is popular in northern India. The Mughlai cuisine is generally mild in taste, full of aroma and rich ingredients like nuts, dry fruits, clarified butter, saffron and cream.
This mutton biryani is quite different from my other biryanis as this biryani is prepared by my husband and it is going to be easy and simple for every one. In this mutton biryani you need not cook the rice separately. You can add the rice directly to the gravy and cook it. In this mutton biryani, only simple spices are used, which you can find in your kitchen. This mutton biryani can be made by anyone who is learning cooking, easy for bachelors and others. Cook this easy mutton biryani and enjoy with raitha and boiled eggs.