Mutton is uncooked in my biryani How do I improve

 

Someone has rightly quoted, cooking is an art; an art that needs just the correct techniques to get the taste right. A technique can completely make or break a dish. One of the biggest examples of going wrong is while cooking mutton. If you haven't been able to make mutton soft and tender, you may have missed out on the right technique. You wouldn't want to serve tough mutton to your guests, would you? Worry not, as we bring you some tips and tricks to make mutton that effortlessly melts in your mouth and leaves you asking for more. Read on!

Here are some of the ways you can make your mutton tender:1. Slice the Meat RightIf you haven't known this already, the technique lies in how you slice the meat. For soft and tender slices, check the direction of the muscle fibers and cut across it, not with it, otherwise it will become chewy. This method also helps break up tough proteins, further helping meat to absorb tenderizing marinades more easily. So if you thought that slicing or cutting the meat does not matter much, it's time to give it a thought!

Get the Marination RightChef Sadaf tells us to leave the meat in curd or papaya paste to tenderise the meat for at least 2-3 hours, and if you have enough time, leave it for about 6-7 hours. For making the prefect Kachi Gosht ki Biryani or Galouti Kebab, meat is left to marinade overnight. Another trick is to make use of curd, papaya, buttermilk or acidic fruits like lemon or kiwi with salt and pepper, which help in breaking down the solid fibers of meat. People generally use nutmeg as well, but it changes the flavour of the meat so you can avoid using it. The acids in a good marinade help to break down the collagen between the fiber muscles that hold the meat together. Once these fibers break down, that's when the meat becomes tender and ready to devour. Marinating not only makes the meat tender, but also adds moisture to it, further making it juicy.

Use the Appropriate Cooking MethodOne way to make mutton tender is to cook it slow. As per Chef Amit, braising or slow cooking the mutton for more than 3 hours on low temperature helps soften it. This method is followed in European style of cooking. Tough fibers, collagens and connective tissues will eventually break down, making it softer.Salt the MeatIf you don't wish to marinade the mutton, salt it instead and let it sit for about an hour or two before you start cooking. This is one effective way to break the muscle fibers down without any hassle. Rinse off the excess salt and then start cooking

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How to reduce too much spice in biryani?

Do not worry if the salt in the biryani is high. Here are four ways to reduce the salt

If the biryani is too spicy, fry the onion in ghee and add it

Boil the potatoes and cut and add

Boil the biryani rice separately and add

Increasing the sour taste will reduce the spicy. So add the lemon juice

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How much the price of biryani in Goa per kg?

                                          

 

Biryani Cottage, St. Cruz

As the name implies. If you are in a hurry and need good biryani, Biryani Cottage is for you. Their biryani combines orange-flavored rice with Justi sauce, which is no problem for us.

Expect a spoonful of biryani-like biryani filled with morsels of mutton and onions.

Biryani Price Range: 120-210

Latitude, Vivanda by Taj, Panjim

In the mood for some mutton biryani? You have come to the party. Quiet. Latitude Mutton Biryani made in ‘Malabar Mobla style’ is sure to remind you of its flavors south of the beach. Highly recommended for any serious diet.

The restaurant itself has a very inspiring interior and exceptionally excellent service. Expect higher rates.

Biryani Price Range: 330-620

Latitude, Taj, Panjim by Vivanda

In the mood for some mutton biryani? You have come to the party. Quiet. The Latitude Mutton Biryani made in ‘Malabar Mobla style’ is sure to remind you of its flavors just south of the beach. Highly recommended for any serious diet.

The restaurant itself has a very inspiring interior and exceptionally excellent service. Expect higher fees.

Biryani Price Range: 330-620

Many biryani fans strongly argue that Hyderabad biryani is the only edible biryani. Well, if you’ve tried Reshma’s biryani from her home style restaurant in Baga, you’d say it.

So, if you love some home-made biryani and the perfect mix of spices, grab a plate from here for Rs.120.

Delhi Darbar, Panjim

Located in the bustling commercial city of Punjab, Delhi Durbar's Biryani is a place where you can indulge in authentic Punjabi and Uttar Pradesh flavors that sing from the delicate pieces of well-cooked meat.

In addition to biryani and complimentary salads, chutneys and ribs, Dante Kebabs and Seek Kebabs are other delicacies served here. A meal for both costs around Rs.700.

Biryani Price Range: Rs. 320 - Rs. 500

Sartaj, Banjim

Hidden externally. Sartaj warmly welcomes its hosts. If you are a biryani lover, this is the place to visit in Sardaj. The biryani will be available after 12.30pm until it is cleared. As it is fun, you should rush here if you want to taste their famous biryani.

Luxury single service hot-packs served fresh.

If you are lucky enough to have a place to sit, do not forget to order Nimbu Soda (Rs. 25) at their home. Served in unbranded retro style bottles or in something new called Indians drinking soda. 

Biryani Price Range: 130-250

Yellow Chili, Borvorim

Sanjeev Kapoor's restaurant 'The Yellow Chili' debuted in Goa last year. Needless to say one can safely expect a quality experience here.

The yellow chilli biryani recipes are a blend of Mughal and Avadi styles and they have turned the result into the perfect mix of spices, meat and rice. The taste of their Kolkata biryani is absolutely delicious and well worth coming back to.

Beautiful decorations in muted tones, combined with soft music, elegant use of glassware and cutlery set the tone for a great dining experience. All services are on par with the best in the world. Although their prices are very threatening, it is definitely worth a try.

Biryani Price Range: 350-680

Nias, Pampolim

Nias is a small takeaway restaurant. But you should not allow its small amount of food. It has a glass front kitchen with kebabs skiers ready for barbecue.

250 for mutton and Rs. For chicken 230, the biryani is packed in clean vacuum-sealed pockets, ready to take or immediately delivered to your doorstep. They call their biryani ‘Belgaum Special’, the lighter in the biryani spice, the rice is pale and almost white but very fragrant, the spicy meat pieces are generously scattered.

Combine this with the order of Mutton Chick Kebab and a Royal Faluda, you are a king fit food.

Biryani prices: Rs.210- Rs.320

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How much should I invest in Mandi biryani?

while eating plain rice people eat not more than 80–100 gms of rice. now there are certain factors which are to be kept in mind. as biryani is an aromatic rice mixed with meat and ghee, people tend to devour more somewhat 1.5 time more than normal rice. basmati increases in size more than ordinary rice. so it is to be almost 120 gms rice. for 20 people it is almost 2500 gm rice 2.5 kg. i always use india gate basmati classic version which costs 200 rs per kilo that is to say that it will cost you around 500 rs for the rice. 

mutton costs in 1200 rs per kilo so though i dont know in which province of the country it would b cooked, i made a general price estimate. one and half kilo of mutton is sufficient for one kilo of rice. so 3.5 kilo of mutton would cost you 3600 rs.

saffron if it is authentic then should cost you 300 rs per gram. i use authentic BABY saffron of kashmir or one local brand f Noida which is also very genuine. it gives the original fragrance and aroma and colour. half a gm for one kilo of rice is sufficient so use discreetly for every strand of it is very precious!!! one and half grm saffron supposing that you are using authentic saffron for your guests and relatives, would cost you 450 rs.

I use 350 gm ghee for each kilo of rice. so for 2.5 kilo of rice 800–850 gms of ghee is sufficient. lets estimate 400 rs.and other garam masala, rose and screwpine water, coriander and mint leaves , 2 cups of milk and 1 kg of yogurt would cost you something around 200 rs.

so 5200 rs would be the minimum cost. but at the end of all minute calculation, it depends on the housewives. and indian housewives are renowned for their time-tested parsimony or time-tested munificence

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Egg biryani price for Haji Kolkata

 

A great restaurant in Kolkata that offers great quality food and dining options, Haji Ali is for those who want a great time after a tough week at work. They have a great menu, a very relaxing ambience and some great food to choose from Indian, Tandoor, Chinese and Moghlai you must definitely get your hands on. Perfect for those who love to taste good food. Haji Ali is quite a place to visit. Do come here if you’re looking for a good Food in Kolkata.

Egg Biryani

120

Egg Biryani With Chicken Chaap (Salad)

170

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How to reduce too much spice in biryani?

There are a lot of ways dishes can end up too spicy: Maybe the recipe was developed using a milder version of a curry paste than what you ended up buying, or you used an especially spicy batch of fresh chiles, or you accidentally put in one tablespoon of hot sauce rather than one teaspoon, or perhaps you just dumped too much cayenne into your pot of chili.

Relax! All is not lost. Even though you can’t take out the spiciness once it’s in a dish, there are things you can do to tone it down so the food doesn’t go to waste. Here are some of our favorite ways.

Add dairy.

Dairy is great at counteracting spiciness and can add a nice cooling effect. You can add milk, sour cream, or even a dollop of plain yogurt over each serving, but beware of adding and then cooking the dairy over higher heat, as it may curdle. Coconut milk technically isn’t dairy, but lends a great creaminess to dishes; plus it goes well with a lot of Asian flavors, if that’s the kind of dish you’re try to tone down.

Add 1/2 cup of water and 1/4 cup of white rice, cook for 15 minutes. The rice will soak up the spices. If you don’t want the rice in the dish after it cooks, tie it loosely in a thin cloth or a couple of coffee filters and submerge in the water. Lift out the rice, water and extra spices after the rice is cooked. You’ll end up with about 1/3 to 1/2 cup of cooked rice, so plan the size of the packages accordingly.

Take this trick from Thai cuisine, which happily uses lots of chiles. To counteract spiciness, a lot of their dishes use a liberal amount of acid from citrus, vinegar, or even ketchup. A spoonful can really do wonders to balance out and counteract the spiciness.

Like acid, sugar or other sweeteners add a different element of flavor that can tame spiciness. This one comes with a caveat, though, as you want to add very small amounts and taste constantly so your savory dish doesn’t end up tasting like dessert.

You can cut raw potatoes/carrots in cubes and just put it in your gravies so it can takes all the spiciness

You can ribe some tomato into a paste consistency on your dish.

Apart that, you can use lemon, lil curd, few drops of vinegar to balance your spicy food

If a dish is too spicy, how can I neutralize the hot spice?

You may add sugar, honey or your favourite sweetener.

Add lime

Add vinegar of your choice (balsamic, apple cider, rice wine, malt etc.)

Add lemon

Add peanut butter ( or any nut butter you have at hand)

Add water,drain away the excessive fluid first then thicken with cornstarch).

Add Greek yogurt (or any alternative dairy)

Serve with plain boiled rice

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Want to supply mutton biryani in Ranchi

A lot of restaurants have come up in last 3-4 years in Ranchi. he favourite non-veg restaurants used to be Taco Bell (presently called Kathi Kebab) in Main Road, Madhuban on Ormanjhi Road , Chasm-e-Shahi on Kanke Road and Chopsticks .

Here goes my list: Radisson (kabab factory) , Anand Vatika, Silverspoon, Season's, Food belle, Madhuban, Junglee, THE KAV'S, Mughals, Moti mahal, Royal retreat, Yellow sapphire, kathi kabab, madhuban, junglee, Chasm-e-shahi, 7th heaven, Yo china and the list goes on.

Which are the best non-veg restaurants in Ranchi?

1. Kababs at Radisson Blu

2. Capitol Hill

3. Capitol Residency

4. Little Italy

5. Silver Spoon

6. KFC

7. Palm Resort

8. Kathi Kabab

9. Chasm-e-shahi

10. Madhuban/Mehta/RK/Punjabi dhabas

Hope you enjoy your food!!

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முயற்சி செய்து பாருங்கள்: சர்க்கரை நோயிலிருந்து உடனடி நிவாரணம் .. மருந்து வேண்டாம்

சர்க்கரை நோய் என்பது இன்று சிறியவர் முதல் பெரியவர் வரை அனைவருக்கும் உள்ள நோய் . அதனால் அவர்கள் படும் துன்பங்கள் சொல்லில் அடங்காது . அவற்றிலிருந்து உடனடி நிவாரணம் அளிக்கும் மருந்து . 

தேவையான பொருட்கள் :

வரக் கொத்தமல்லி -1/2 கி 

வரக் கொத்தமல்லி -1/4 கி 

செய்முறை ;

மேற்சொன்ன பொருட்களை தனித் தனியாக பொன்னிறமாக வறுத்து எடுத்துக் கொள்ளவும் . பின் இவற்றை தனித் தனியாக பொடி செய்து கொள்ளவும் . பின் இரண்டையும் ஒன்றாக கலந்து எடுத்து கொள்ளவும் . 

அடுப்பில் 200 மில்லி தண்ணீறை ஊற்றி அதில் 2 டீஸ்பூன் பொடியை போட்டு   100 மில்லி வரும் வரை கொதிக்கவிடவும் . பின்பு வடிகட்டி சாப்பாட்டிற்க்கு 1/4 மணி நேரத்திரக்கு முன் குடித்து வரவும் . இதை குடித்து முடித்தவுடன் 3/4 மணி நேரத்திற்க்கு எதுவும் சாப்பிடக் கூடாது . 

இதை தொடர்த்து குடித்து வந்தால் ஒரு மாதத்தில் சர்க்கரை நோய் நிரந்தரமாக நீங்கி விடும் .

உங்கள் இரத்தத்தில் உள்ள சர்க்கரையின் அளவை ஒரு வார இடைவெளியில்  இம்மருந்து சாப்பிடுவதற்க்கு முன்பும் ,பின்பும் பரிசோதனை செய்து உறுதி செய்து கொள்ளுங்கள் . உங்கள் கருத்தை எங்களுக்கு சொல்லுங்கள் 

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உடல் பருமனை குறைக்கும் அற்புத மருத்துவம்

 

தேவையான பொருட்கள் :

சுண்டை வற்றல் -1/4 கிலோ 

வெந்தயம் -200 கிராம் 

கொள்ளு -150கிராம்

ஓமம் -100  கிராம்

மிளகு -50கிராம்

ஏலக்காய் -25கிராம்

செய்முறை 

மேலே குறிப்பிட்ட பொருள்கள் அனைத்தையும் வெயிலில் காயவைத்து பொடி செய்து எடுத்து கொள்ளவும் . 

இதில் ஒரு தேக்கரண்டி அளவு எடுத்து தேனுடன் கலந்து காலை -மாலை இரு வேளை தொடர்ந்து சாப்பிட்டு வந்தால் உடல் பருமன்,வாயுக் கோளாறு ,சிறுகுடல் ,மற்றும் பெருங்குடல் அழற்சி மற்றும் தொப்பையும் குறையும் .

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உடல் எடையை குறைக்கும் முலைக் கட்டிய பயறு சாலட்

முளைகட்டிய பயறுகள் உடலின் நோய் எதிர்ப்பு சக்தியை அதிகரித்து, உடலுக்குத் தேவையான எனர்ஜியைத் தருபவை. உடல் எடையைக் குறைக்கவும் உதவும். 

வைட்டமின் ஏ நிறைந்திருக்கிறது. கண்களுக்கு குளிர்ச்சி தருகிறது; பார்வைத் திறனை மேம்படுத்தும். * இவற்றில் ஒமேகா அமிலம் அதிகமாக இருப்பதால், முடி வளர்ச்சிக்கும் உதவுகின்றன.

தேவையான பொருட்கள் :

பச்சைப்பயறு -50 கி 

கேரட் -1 

வெள்ளரிக்காய் -1 

எலுமிச்சம் பழம் -1/2 மூடி 

இஞ்சி-ஒரு சிறிய துண்டு 

வெங்காயம் -1 

மிளகு தூள் -1/2 டீஸ்பூன் 

கொத்தமல்லி -சிறிதளவு 

உப்பு -தேவையான அளவு 

செய்முறை :

பயிரை ஒரு நாளுக்கு முன்பே வரவைகக்கவும் . அடுத்தநாள் அதில் உள்ள நீரை நன்றாக வடித்து விட்டு காற்று புகாதவாரு ஒரு சுத்தமான துணியில் கட்டி வைக்கவும் . மறுநாள் பயறு நன்றாக முளைத்திருக்கும் .

பின் அதனுடன் கேரட் ,வெள்ளரிக்காய் ,இஞ்சி,வெங்காயம்,ஆகியவற்றை பொடியாக நறுக்கி சேர்க்கவும் . 

பின்  அதனுடன் மிளகு தூள்,உப்பு,பொடியாக நறுக்கிய கொத்தமல்லி,எலுமிச்சை சாறு ஆகியவற்றை சேர்த்து கலந்து 1/2 மணி நேரம் ஊறவைத்து பின் சாப்பிடவும் .

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