mutton Biryani and qubani ka meeta is a great combination and must tryanother recipe RICE COOKER MUTTON BIRYANIIn a pressure cooker add 1tb spn of oilAdd ½ cup of sliced onionsAdd pinch of salt and fry in golden brown In colour. Keep a side.In the same pan add whole garam masalaAdd 500 g of boneless mutton piecesAnd cook for 5 minutes.Now add 1tsp of ginger garlic pasteAdd 1 cup of curdAdd 1 tsp of coriander powderAdd 1 tsp of biryani masalaAdd 1 tsp of red chilli powderAdd ½ cup of mintAdd 1 cup of waterPut on lid and cook.In a bowl add 2 cups of riceAdd 3 ½ cup of waterAdd 4 green chilliesAdd ½ cup of mintAdd ½ cup of coriander leavesAdd ½ tsp of shahjeeraAdd 1 tb spn of oilAdd salt (required) and mix it. Check the saltThen pour this rice mixtureIn to the rice cooker and cook it.When rice is half cookAdd 1 tsp of kewra water Add 1 tsp of rose waterAdd 2 tbs of mutton gravyAdd 1 tsp of saffron waterAnd put on lid and cook for 5 minutes.Then cook the mutton let it dry.And add pinch of saltAdd ½ tsp of crushed pepperAdd 1 tb spn of chopped coriander leavesAdd 1 tb spn of brown onionsNow in rice cooker add some brown onionsAnd Add mutton pieces And put on lid for 5 minutes.TOMATO SALAN;-Heat a pan add 1tb spn of oilAdd bay leaf, 4 cloves, 2 cardamomAdd 3 red chilliesAdd 2 sprigs of curry leavesAdd ½ cup of onionsAdd some salt and cook it.Now add 1tsp of ginger garlic pasteAdd ½ tsp of turmeric powderAdd ½ tsp of cumin powderAdd 1 tsp of coriander powderAdd 1tsp of red chilli powderAdd 2 tb spn cashew nut poppy seed pasteAnd cook in slow flame.Then add 1cup of waterAdd ½ cup of tamarind juiceAnd boil for some time.Now add ½ tsp of garam masalaAdd 4 green chilliesAdd 1 tbs of biryani masalaAmd mix it nicely.Add 1cup of tomato piecesAnd cook for 10 minutes.Now serve mutton biryani with tomato salan.Sometimes referred to as Beriani or Biryani or Kachhi Biryani, this dish possibly is on the top of the list when it comes to most searched items on the Internet and it makes the grade for a reason. A meal in itself, this dish is not kidding when it is referred to as fit for a king.Hyderabadi Dum Biryani or Hyderabadi Dum ka Biryani traces its roots back to what is known as Nizami food. It was a staple Khandaani dish that was found on the tables of Nizami banquets in the days of the spread of Mughal cuisine or what may be referred to as Deccan cuisine. Hyderabadi cuisine takes pride of place in Southern or South Central India.I suspect mostly that it is because of its jovial people and I also suspect it is because my heart and my soul belongs to these vivacious people who simply make eating an art form. India shares some beautiful secrets with Pakistan and the rest of the volatile sub-continent.The bone of contention that hit headlines a few years ago when it came to branding a type of scented and rich rice called Basmati rice. Basmati gives Biryani what Peat or Scottish water gives Scotch. They cannot exist without the other. Biryani derives from Berya which legend hands over to and Persian origins.Berya indicated the virtue of frying or being slow roasted over fire. Between Basmati and Berya, this dish and its excruciating method of preparation have made Biryani a sought after dish. If there is one dish to die for in Indian cuisine, Biryani must make it to the top of the heap.Biryani was arguably the confluence of Persian invaders, Muslim rule and Moghul infiltration of Deccani cuisine brought to the sub-continent as a result of wars, inter-marrying and sheer love of good food. Thanks to the Moghlai foodies, Biryani now is a household name and didn’t remain a secret of the Nizami kitchen Biryani can be made in two distinct ways and if you check with a connoisseur of Indian food you will know the passionate fellow from the fraud with the kitchen-geek talk.When the fellow asks you what kind of Biryani do you prefer? You are wading into deep territory my friend – Kachhi Gosht ki Biryani and Pakki Biryani? Kisku kya maalum Miya? Oops, your Vah Chef is getting ahead of himself.#muttonbiryani #chickenbiryani Biryanirecipe #biryani #QubaniKaMeetha #vahchef