South Indian Muslim (Bai) Biriyani

Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to make a special dish, South Indian Muslim (Bai) Biriyani. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

South Indian Muslim (Bai) Biriyani is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It's easy, it is fast, it tastes yummy. They're fine and they look fantastic. South Indian Muslim (Bai) Biriyani is something that I have loved my whole life.

Many things affect the quality of taste from South Indian Muslim (Bai) Biriyani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare South Indian Muslim (Bai) Biriyani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make South Indian Muslim (Bai) Biriyani is 5-serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook South Indian Muslim (Bai) Biriyani estimated approx 120 mins.

To get started with this particular recipe, we have to prepare a few components. You can have South Indian Muslim (Bai) Biriyani using 17 ingredients and 17 steps. Here is how you cook it.

South Indian Muslim Biriyani (or Biryani) comes in many flavors. The biriyani mentioned here is that which is popular in Southern Andhra, Tamil Nadu and Bangalore. Please note that Ambur Biriyani is similar, but a lot better.
This biriyani should give you a mouth-watering main course that is typically served in Weddings in South India.

Ingredients and spices that need to be Get to make South Indian Muslim (Bai) Biriyani:

1. 1.5 Kilos Mutton
2. 1.0 Kilos Basmathi Rice , (Aged and Soaked for hours)
3. 700 Grams Tomatoes (ripe)
4. 1000 Grams Onion chopped (red)
5. 25 Grams Cardomom
6. 25 Grams Cinnamon
7. 25 Grams Cloves
8. 1.5 Mint Leaves bunchs (Pudhina)
9. 1.5 Coriander Leaves bunchs (Kothamalli)
10. 2 Cups Curd cream gelatin , whole non
11. 5 Tablespoons Lime juice
12. 1 Gram orange Food color , . Available at the Indian stores
13. 1 Tablespoon Salt
14. 20 Tablespoons Oil
15. 5 Green chillies
16. 10 Tablespoons Ginger Garlic + Paste
17. 2 Tablespoons Ghee

Instructions to make to make South Indian Muslim (Bai) Biriyani

1. Fry Cardamom, clove and cinnamon in heated oil. After a few minutes, add onions and fry them till they become golden yellow. Add some salt to accelerate the process.
2. Add mutton and saute till it loses the reddish texture. Add ginger-garlic paste and some salt.
3. Add tomatoes, green chillies and let it cook at medium heat till tomatoes start dissolving to become gravy.
4. At this point add some curd to help cook the mutton.
5. Close the lid until the tomato turns to gravy. Keep stirring as desired.
6. Add chilli powder, Coriander leaves, mint leaves and chilli powder and let this boil. Please do not pressure cook. Add more tomatoes as necessary and a bit of water if desired. Add most of the remaining salt. This gravy must be a little more saltier / spicier than usual.
7. The mutton must get cooked through the boiling of this gravy where all ingredients dissolve to become  gravy. Cook with a lid closed while stirring occasionally.
8. Boil water separately and add the rice into it when the water reaches a boiling point. Add 1 Tablespoon of oil to separate the rice before the water boils.
9. Wait till the rice is half cooked, or less than half cooked. Strain the water completely and let the rice dry a bit.
10. Continue to slow cook the gravy  till the oil separates and the gravy is thick. Do not dry out the gravy. Ensure that mutton is more than half cooked and has enough salt. Stop at this point.
11. The Dum Process: Put a pan underneath a large vessel (which is used for the final dum or steaming process). Heat the pan with the vessel on top. Mix the gravy and the half cooked rice while ensuring that there is neither too much rice or too much gravy. It should be fairly dry but not white.
12. Take care to not to break the rice while mixing it.
13. Mix lime juice, salt and and food color. Sprinkle this colored juice on top of mixed food.
14. Add ghee and cover this up with a lid while ensuring that no steam escapes from the food. This can be achieved by a clean white towel or a paper napkins at the edge of the vessel and a lid.
15. Place the lid and place some weight on top to further trap the heat. Cook rice slowly and mix the rice once, if necessary. Cook for 15-30 mins on low heat. Check to see if the rice is cooked just enough (stop a little early when in doubt).
16. Add remaining onions, chopped chills, a few pieces of tomato, coriander leaves and salt in a separate bowl for the raitha. Mix it with curd and some water.
17. Serve steamed biriyani rice with the raitha to taste!

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So that is going to wrap it up for this exceptional food Steps to Make Homemade South Indian Muslim (Bai) Biriyani. Thanks so much for reading. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!