Royal Basmati Rice 15Lb

Royal Basmati Rice 15lb @ Amazon.com

Mutton Biryani or Mutton Dum Biryani is a widely known and esteemed preparation in India, Pakistan and Bangladesh. It is also well liked in the Muslim countries in Middle-East. Mutton Biryani is a delicious dish made from Mutton (meat of lamb or goat) chunks cooked with dissimilar spices and steamed with ‘Basmati’ rice.

It was devised by the one of the royal Muslim bawarchis (cook) for the duration of the late hours Mughal sovereignty in India. According to the history, ‘Biryani’ was formulated in the Hyderabad city of Southern India. At that time, persons were suffering from severe famine. Some day, one royal cook of the then ‘Nawab’ (King) had encountered a new recipe. To reduce the wastage of foodstuff, he prepared a dish with ‘Basmati’ rice, mutton, vegetables and spices- all put into a big deep bottom pan and cooked in steam. This was the ancestor of Mutton Biryani. Very soon, this distinctive preparation became usual all over India. Gradually, numerous combinings of spices were formulated giving dissimilar styles.

At present, two distinct styles of Biryani recipes are popular-

· Hydreabadi style, and

· Lucknowi style

The Lucknow style biryani is a bit arid preparation and Hydredabadi style is juicy one.

Difficulty level - medium

Serves for- 4 persons

Marinating time - 6-7 hours

Preparation time- 1 ½ hour

Total time- ~ 8 hours

Ingredients

Basmati rice- 500 grams

Mutton- 500 grams (Cut into medium pieces)

Onion- 400 grams, chopped

Tomato- 200 grams, chopped

Ginger paste- 2 tablespoon

Garlic paste- 2 tablespoon

Mint leaves (paste)- 2 tsp

Clove- 12 pieces

Cardamom- 12 pieces

Black cardamom- 3 Nos

Cinnamon- 8 strips

Black pepper- 15 Nos

Bay leaves- 5 Nos

Javitri (Mace) powder- 6 grams

Jaiphal (Nutmeg) powder- ½ tsp

Saffron- 2 grams

Cumin powder- 2 tsp

Coriander powder- 2 tsp

Red chilli powder- 2 tsp

Garam masala powder- 1 tsp (find the content in the bottom of this recipe)

Ghee (Clarified butter) – 250 grams

Dahi (Curd) – 100 grams

Rose water- 10 drops

Cashew- 10-12 Nos

Salt- to taste

The Marinating procedure

Wash the Basmati rice and keep it soaked underneath water for 20 minutes. Wash the mutton chunks and add the curd, ginger paste and garlic paste, 1 tsp salt and ½ tsp red chilli powder. Mix thoroughly. Keep it underneath refrigeration for 6-7 hours.

The Procedure

· Boil the mutton until it becomes half done. Keep the stock aside.

· Heat the 50 grams of ghee in a pan. Add half of the amount of cardamom, cinnamon, clove, bay leaves and black pepper. Stir fry until the spices become golden brown. Add 750 ml of water and 2 tsp salt into it. Add the soaked Basmati rice into it when the water turn to boil. Cook the rice till it is half done.

· Heat 100 grams ghee in a pan. Add the rest of the of cardamom, cinnamon, clove, bay leaves and black pepper. Stir fry till it becomes light golden in color. Transfer the chopped onion and stir for 5-7 minutes in low heat or till the onion becomes golden in color.

· Add the chopped tomato and stir fry for 2 minutes.

· Transfer the marinated and boiled mutton chunks.

· Add the garlic paste, ginger paste, cumin powder, coriander powder; rest of the red chilli powder, garam masala powder and mint leaves paste. Sauté for 15 minutes in low heat.

· Add a little amount of water if necessary. Cover the pan.

· Cook until the mutton becomes ¾ done.

· Soak the saffron with 20 ml of hot milk.

· Now, take a ‘Handi’ (deep bottom pan with round neck and opening with a lid). Brush ‘ghee’ all through the inner surface.

· Transfer half the amount of cooked ‘Basmati’ rice to the ‘Handi’. Spread some cashew, fried onion, 2 tsp ghee, javitri, jaiphal, and half the amount of rose water over the rice.

· Transfer all the mutton chunks with the spices over it.

· Add rest of the ‘Basmati’ rice over it. Spread the rest of the cashew, javitri, jaiphal, fried onion, 2 tsp ghee, saffron and rose-water over it.

· Transfer 500 ml of the mutton stock to the ‘Handi’.

· Cover the ‘Handi’ properly, so that steam may not escape from inside.

· Keep the ‘Handi’ inside the oven for 20-25 minutes underneath 250Ú C.

· Your ‘Mutton Biryani’ is ready. Serve hot.

Note

· ‘Garam masala’ holds three ingredients- equivalent amounts of clove, cardamom and cinnamon.

You may undertake ‘Chicken Biryani’ if you like chicken. Get the recipe of ‘Chicken Biryani’ here.

Tip

· You may make layers of rice, spices, mutton then again rice and so on, if you are dealing with dandier amount of ingredients.

· ‘Mutton biryani’ best goes with ‘Mutton Rezala’.

Royal Basmati Rice (15lb)

Most helpful customer reviews

0 of 0 people found the following review helpful.
My favorite basmati for Persian Rice
By Mr. David G. Marin
Royal basmati makes a consistently aromatic and slightly nutty-flavored Persian rice (Chelo); I have used this brand for decades. It is a definite advantage for cooks such as myself to have the 15 pound bag available conveniently from Amazon, not to mention the low competitive price. This rice can be used in any manner you would use typical white rice, but it definitely shines when cooked in the Middle-eastern manner. I have never failed to receive raves about the wonderful light texture, nutty flavor and heavenly aroma of Royal basmati rice. And for those familiar with Middle-eastern cuisine, the tahdig (buttery crust) formed is always savory crisp and rich flavored. Other brands may also be delicious but I’ve never seen fit to check; I look no further than Royal and go directly to Amazon to order it.