This recipe is for Tamil Nadu stylemuttonbiryani, where the different spices and herbs are first ground to release all their flavors (super important step to retain the authenticity), then sauteed and cooked with the mutton to produce a flavorful biryani
Cook in medium heat for about 25-30 minutes until mutton is cooked and tender. 1. Take cumin, coriander, cinnamon, cardamom, black pepper, nutmeg, mace and grind
Today's recipe is Mutton Kuzhambu. We are all non- veg lovers at home, especially Thaara loves mutton. Only now it strikes, I haven't tried anything new with mutton
I can proudly say that this is one of the best veg biryani i ever made. I have posted so many version of biryani in this blog like capsicum biryani, babycorn biryani, paneer biryani, brinji rice and etc
Mutton kuzhambu pairs well with Idli/Dosa/Appam/Parotta and with Plain Rice & Biryani also. And this time it is Mutton Kuzhambu / South Indian StyleMutton Curry and it is my Mom's recipe
today's post is on MuttonBiryani. The Biryani series continues. After washing mutton thoroughly, try and remove as much excess water off the meat as possible
South Indian | Main Non veg. Wooow was the lunch with this dindigul briyani. Just chatting over the phone with mom on a sunday morning she was talking about the recipe she got in a newspaper and the briyani turned out too nice
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I fondly call it Mexican Biryani, why. The basic concept of Biryani is it’s a one dish meal cooked with alternate layers of rice & curry (gravy), topped with garnishing of dry fruits & onions
The last one (hopefully) pending was a Kerala or Malabar style biriyani. By now I have probably tried out all the popular biriyani varities from South India
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