【マトンビリヤニ】おうちで作る超本格ビリヤニ

Mutton biryani is something I ate a lot in India and Bangladesh. Here's how to make it at home. This recipe may be for intermediate to advanced cooks because of the amount of spices used. Check out the new book "Biryani for One" for recipes that you can try using three types of spices. → https://amzn.to/3FXfFhu [Video supplementary explanation] More onions will make it richer and sweeter. Less onions will make it lighter, but the sweetness will be suppressed. More oil will make it spicy and rich, and delicious. Less oil will make it lighter and less spicy. Kutchi style: Layer rice on raw meat. Pakki: Layer rice on cooked meat. Mutton and beef tend to become tough, so even in Kutchi they are cooked for about an hour. However, cooking for an hour in Kutchi has a high risk of burning, so beginners have a high chance of failing. Therefore, I made it with Pakki this time. Pakki takes longer to cook, but it shortens the cooking time of the meat and reduces the need to boil the rice separately (see the chicken biryani video if you boil it separately with Kutchi), which reduces the risk of failure. With Kutchi, the rice in contact with the meat absorbs the juices and becomes soft, while the top becomes less watery, so the gradation of the rice stands out. Hyderabadi and Bangladesh are basically Kutchi style. Seriously, it's a craftsmanship. Tomatoes are not used in Hyderabadi biryani. So you don't have to use them. I like it because it adds body to the flavor. Bangladeshi biryani does not use turmeric. So you don't have to use them. I like it because it adds depth. It tastes even better if you add rose water to ③, or rather, I was going to add it but just forgot. Too bad. [Mutton Biryani Recipe] Ingredients (Serves 4) ①Meat ・500g mutton *Can be substituted with lamb or beef ・1/2 onion (150g-180g. 1 small onion) ・4 tbsp yogurt ・2 tbsp tomato ketchup ・1 tbsp garlic, ginger ・1 1/2 tsp salt ・500ml water Spices ・1 tbsp coriander ・1 tbsp paprika powder ・2 tsp cumin powder ・1/2 tsp turmeric ・1/2 tsp chili pepper ・3 cardamom seeds ・3 cloves ・3cm cinnamon ・Brown cardamom 1 grain ・Star anise 1 grain ・Bay leaf 1 leaf ②Rice part ・Basmati rice 200g → Wash and soak while the meat is cooking ・Water 1.5L ・Salt 1 tablespoon Whole spices (if available) ・Cardamom 3 grains ・Cloves 3 grains ・Cinnamon 3cm ・Black pepper 1/2 teaspoon whole ・Cumin seeds 1/2 teaspoon ③+α toppings (if available) ・Saffron pinch → Soak in 1 tablespoon of lukewarm water ・Ghee 1 tablespoon ・Coriander (chopped) A little How to make 1. Make fried onions 2. Turn off the heat and mix the remaining ingredients from ①. Simmer for about 1.5 hours. Adjust the liquid (water excluding oil) so that it is about 5mm from the bottom. 3. Boil everything except the rice in ② and boil the rice for 6 minutes. Drain the water and put it on top of ②. 4. Add toppings of ③ as desired, cover and steam for 2 minutes on medium heat (low heat if it fizzes), 15 minutes on low heat, then turn off the heat and steam for 15 minutes. [Raita] *A garnish used to soften the saltiness and spices of biryani. ・1/4 cucumber ・100g yogurt ・1/2 teaspoon sugar ・A little salt and cumin powder ・A little coriander (chopped) -------- Easy even for beginners! No mixing required! Single-use spice sets available. ●Indo Curryko's Spice Shop BASE store: https://indocurry.thebase.in/ Yahoo! store: https://store.shopping.yahoo.co.jp/indocur... Amazon store: https://www.amazon.co.jp/s?me=A2JTGFPE5AZ0... Rakuten store: https://www.rakuten.co.jp/indocurryko/ ●Indo Curryko's favorite recommended 24cm curry frying pan, chopper, spice box, spatula, etc. https://amzn.to/3pts94O ●X (@IndoCurryKo) https://x.com/IndoCurryKo ●Instagram (indocurryko) https://www.instagram.com/indocurryko/ ●Facebook https://www.facebook.com/IndoCurryKo ●Indo Curryko Blog https://indocurryko.net/ ●For work and collaboration requests and inquiries, please contact us here https://indocurryko.net/contact/ ---- Indo Curryko Spice cooking researcher / talent CEO of Korinkan Co., Ltd., a specialty store for spice beginners. With the motto of "Making spice curry easier at home," she develops and sells original spice sets for beginners, and is active in a wide range of activities including writing recipe books, product development and marketing with major companies, and consulting. She has published over 420,000 copies of her books (as of June 2024), with a total of 20 works. Graduated from the Graduate School of Agriculture and Life Sciences at the University of Tokyo in March 2021. JAPAN MENSA member. Born in November 1996, from Sendai. Winner of Forbes JAPAN 30 under 30 "30 people under 30 who are changing the world" 2021 #IndianCurryko #Recipe #FoodRecord #Curry #IndianCurry #Cooking #CookingVideo #Spices #SpiceCurry #cooking #indiancurry