HOW TO MAKE Sri Lankan Muslim Beef Biryani -Complete Detailed Recipe - ULTIMATE SRI LANKAN BEEF BIRYANI
Sri Lankan Muslim Wedding Biryani | Cooking
Royal White Mutton/BEEF Dum Biryani
Braised Bone in Mutton / Premium Basmati Rice & Royal Spices
SHOULD BE YOUNG MEAT
ADD COCONUT OIL 100 ML & FRY
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Curry Leaves ( 15 G)
Pandan Leaves ( 15 G)
Shallots 120 GRAM
Cinnamon 1G ( Crush)
Cardamom 1G (Crush)
Clove 1G ( Crush)
Garlic 10 GRAM
GHEE 100 ML FREE - GARNISH
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Curry Leaves ( 15G)
Pandan Leave s( 15G)
Shallots thin slices 100 GRAM
Cinnamon 1 GRAM
Cardamom 1 GRAM
Clove 1 GRAM
Cashews ( 15 GRAM)
Potatoes 750G ( CHUNKY PC)
Onion 300 G
GARLIC 50 GRAM
GINGER 50 GRAM
Shan Masala Bombay 1 TBSP
Mint ( 5 g)
Coriander (17 g
Celery ( 5 g)
Almond & Pista Paste 30 G
Curd 300 ML WHISKED
Paprika 20 G
Green Chili Paste/Crush 30 G
Bay Leaf 1 GRAM
Star Anise 1 GRAM
Spice Mixture
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Tomatoes 300G
Salt 35 G 40 G
Fenugreek Seeds 2.5
White poppy seeds powder 15G
white pepper 15G
fennel powder 20G
cumin powder 10G
NOTE
• Add 50 % cooked rice on top the meat
• Make center well to check water level is sufficient
• Circle fresh milk 100 ML
• Add Garnish Mix & ALL Fried Ghee
• Add Anchor Butter
• Seal with dough
RICE SHOULD NOT BE OVER COOKED
DUM PROCESS
STEP 01 - 15 MIN PROCESS
SEAL THE POT WITH STRONG FLOUR
NO STEAM SHOULD ESCAPE
15 Minutes High pressure heat Middle Ring Close Sides only open
NOW THE Steam will start escaping now
WE NEED TO HARD LOCK ALL THOSE escape points with heavy objects.
STEP 03- 5 MIN PROCESS
Now Medium Heat for 5 MINUTES
STEP 04- FINAL 20 MINUTES PROCESS
LOWER THE HEAT AND KEEP FOR 20 MINUTES.
STEP 05 - GOLDEN 60 MIN PROCESS
THEN SWITCH IT OFF AND LEAVE IT FOR 60 MINUTES.
SCIENCE BEHIND DUM COOKING
WATER BOILING POINT IN OPEN LID IS 100 °C
In a pressure cooker, water boils at 121°C
1. IN A OPEN COOKING POT - ABOUT 1 CUP OF WATER IS EVAPORATED EVERY 10 MINUTES
2. IN A PRESSURE COOKING 1 TBPS EVAPORATES EVERY 10 MINUTE
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11 сен 2023
