Mutta Biryani Recipe in Urdu

Mutta Biryani Recipe in Urdu

INGREDIENTS

For Rice

  • Basmati Rice – Half Kilogram
  • Garam Masala – One teaspoon
  • Zeera - One teaspoon
  • Fennel seeds – One teaspoon
  • Oil - One tbsp
  • Salt - as per your taste
  • Water – 3 litre or 12 cups
  • Mint Leaves – Half a cupl
  • Ghee - One tbsp
  • Fried Onion – Half a cup
  • Saffron – a little pinch

For Cooking Eggs

  • Eggs ( or Mutta) - 4 (Hard Boiled eggs)
  • Eggs - 5 (Scrambled eggs)
  • Oil - Two tbsp
  • Salt - as per taste
  • Black Pepper powder - as per taste
  • Corn flour - One tbsp
  • Biryani Masala - One tsp

For Masala

  • Onion - Two medium size (chopped)
  • Tomatoes – Two medium size (chopped)
  • Ginger garlic Paste - One tbsp
  • Coriander Leaves – Half a cup (chopped)
  • Mint Leaves – Half a cup (chopped)
  • Green Chilies -  6 (chopped)
  • Yogurt (curd) - 6 tbsp
  • Lemon Juice - Two tbsp
  • Ghee - Two tbsp
  • Oil - Two tbsp
  • Biryani Masala – Two tbsp (Add more if needed with 1 tsp chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp garam masala and 1/4 tsp turmeric powder)
  • Salt - as per taste

For Preparing Eggs

  • Hard boil 4 Eggs, peel and cut it into half.
  • Sprinkle a little of biryani masala, pinch of salt and rice flour on the eggs and coat it.
  • Shallow fry these Eggs in a pan and keep it.
  • Now scramble the 5 eggs with a pinch of salt and black pepper powder.

For Cooking Rice

  • At the meantime while you prepare eggs, wash and soak the rice for 30 minutes.
  • Put 3 liter water in a pot and keep it on stove for boil.
  • When water boiled, add 1 tbsp oil, zeera, garam masala and salt.
  • Drain the soaked rice and put into the boiling water.
  • Cook for few minutes till the rice is partially cooked or two hard point remains in rice.
  • When rice is 3/4 the cooked, then drain the water and spread it on a tray.

For Making Masala (Spicy Gravy)

  • Heat ghee and oil both in a pan and add the onions and green chilies. Saute onions till brown.
  • Add the ginger garlic paste and fry. After a minute add the chopped mint and coriander leaves.
  • Add tomatoes and cook all becomes its mashed up.
  • Add the yogurt, salt and biryani masala. Cook this until get a nice masala and oil separates from the masala.
  • Add lemon juice to the masala just before stove off.

METHOD

Dum Method

  • The dum process can be done in an oven or a stove top. If you want to do the layering in stove top, take a heavy bottomed vessel.
  • Put some ghee or oil at the bottom of the large pot.
  • Spread half of the cooked rice at the bottom and make the first layer.
  • Make the second layer to pour the egg masala over the rice.
  • Spread the scrambled eggs as the third layer over the masala.
  • In next layer, put the remaining rice on it.
  • Spread the saffron flavored milk and 1 tablespoon of ghee over this rice. Sprinkle some fried onions, finely chopped mints, garam masala on top.
  • Now arrange the hard boiled half cut eggs on the top of the layer.
  • Cover with an aluminum foil and seal them from all sides as steam not to escape.
  • Leave it on lowest flame of the stove for 30 to 45 minutes. Afterward your family members will feel the aroma of the biryani.
  • Before serving the Mutta Briyani, you must fluff up and mix the rice gently as the masala and scrambled egg will be evenly distributed in the rice.

The great Eggs or Mutta biryani is ready to eat…Enjoy with you family…!

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