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Roshni
United Arab Emirates
Приєднався 16 лис 2013
Hello there !!!
My name is Roshni and here is a little about me :)
Lost in life and stumbled upon the art of food !! I love to cook !! and I try to cook everything... I love to eat food, which ranges from my cultural food which is Parsi Cuisine to certain scrumptious Indian dishes and also some international dishes too.
I hope to showcase some easy to make food, you all will love once you try your hand at cooking.
This channel will help you get over your fear of cooking because I will show you how to make food in an easy and simple way.
So lets begin this amazing journey of cooking
Regards
Pretty Parsi Cook (Roshni)
My name is Roshni and here is a little about me :)
Lost in life and stumbled upon the art of food !! I love to cook !! and I try to cook everything... I love to eat food, which ranges from my cultural food which is Parsi Cuisine to certain scrumptious Indian dishes and also some international dishes too.
I hope to showcase some easy to make food, you all will love once you try your hand at cooking.
This channel will help you get over your fear of cooking because I will show you how to make food in an easy and simple way.
So lets begin this amazing journey of cooking
Regards
Pretty Parsi Cook (Roshni)
Mutton Biryani recipe | Best Mutton Biryani | No fail Mutton Biryani
This is the best Mutton Biryani you will ever eat.
Its simple to cook and I bet you this is a NO FAIL recipe.
One you must try !!
Ingredients for Mutton Marination
1 kg Mutton
1cup yogurt
15 mint leaves chopped
1 cup coriander leaves chopped
3 green chillies chopped
2 tablespoons ginger garlic paste
1 cup fried onions
2 medium tomatoes finely chopped
1 and 1/2 tablespoon coarsely ground fennel seeds
2 teaspoons kashmiri chilli powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 and 1/2 teaspoon salt
3 to 4 tablespoons lime or lemon juice
Ingredients for Mutton Gravy
2 medium potatoes - cut in large cubes
6 tablespoons oil
8 green cardamoms
2 piece of Mace(Javitri)
2 large cinnamon sticks
10 cloves
14 pepper corns
2 pieces star anise
2 black cardamons
Ingredients for the Biryani Rice
500 gms Basmati Rice
2 tablespoon oil
10 cloves
12 pepper corns
1 teaspoon cumin seeds
1 bay leaves
5 green cardamoms
1 large Cinnamon stick
2 and 1/2 teaspoons salt
Ingredients for the Biryani Garnish
4 to 5 teaspoons Pure ghee
Orange food color (Optional)
2 tablespoons chopped mint
3 tablespoons chopped coriander
3 tablespoons fried onions
2 tablespoons rose water
1/2 teaspoon saffron
1/4 cup milk
Method
Mutton Marination Prep
In a large bowl add 1cup yogurt, 15 mint leaves chopped , 1 cup coriander leaves chopped , 3 green chillies chopped, 2 tablespoons ginger garlic paste , 1 cup fried onions, 2 medium tomatoes finely chopped,
1 and 1/2 tablespoon coarsely ground fennel seeds,
2 teaspoons kashmiri chilli powder, 1 teaspoon garam masala powder,
1 teaspoon coriander powder, 1 teaspoon cumin powder,
1/2 teaspoon turmeric powder, 1 and 1/2 teaspoon salt,
3 to 4 tablespoons lime or lemon juice and mix everything well
To this add 1 kg Mutton (1 kg Goat meat) cut in large pieces
Mix everything well coating the mutton pieces in all this marination
Refrigerate this for minimum 6 hours, preferably over night
Mutton gravy Prep
Place a pressure cooker on medium high heat and add to this 6 tablespoons oil
Add 2 medium potatoes cut in large cubes
Fry the potatoes until golden, remove and keep aside
In the same oil add 8 green cardamoms, 2 piece of Mace(Javitri),
2 large cinnamon sticks, 10 cloves, 14 pepper corns, 2 pieces star anise,
2 black cardamons. Give this a stir
Add the Mutton marination to this, stir and cook for 5 minutes
Add 1 cup water and stir everything well
Pressure cook for 4 to 5 whistles until mutton is well cooked
Open the cooker after it has cooled and give the gravy a gentle stir
Add the fried potatoes to the gravy and stir it in
Simmer this for 5 minutes, until the gravy is nice and thick
Remove from heat and keep aside
Biryani Rice prep
Place a pot on high heat
Add 2 liters water to this
Add 10 cloves, 12 pepper corns, 5 green cardamoms, 1 large Cinnamon stick, 1 teaspoon cumin seeds, 1 bay leaves , 2 and 1/2 teaspoons salt,
2 tablespoon oil and stir
Bring this to a boil
Add 500 gms Basmati rice (washed and soaked for 30 minutes)
Boil this for 5 to 7 minutes
By this time the rice will be 80% done
Remove and strain the rice
Keep aside
Biryani Prep
Take a large heave bottomed pot
Add a thin layer of rice at the bottom - this will prevent the mutton from burning incase the heat is too much
Now over this thin layer of rice add the Mutton gravy (2nd layer)
Add the rest of the rice, which is the 3rd and final layer
Now garnish the rice with some orange food color (optional)
2 tablespoons chopped mint, 3 tablespoons chopped coriander,
3 tablespoons fried onions, 2 tablespoons rose water,
take 1/2 teaspoon saffron strands and mix it with 1/4 cup warm milk and pour on top of the rice.
Finally add 4 to 5 teaspoons Pure ghee on the rice
Cover this tightly with silver foil
Place the lid on the silver foil
Place the pot on medium high heat for 5 minutes
You will start to see steam forming, at this point turn the heat to low and let it cook for 15 minutes
After 15 minutes turn off the heat and the Biryani is ready to serve
Gently open the silver foil to avoid getting burnt by the steam that will release from the Biryani
Note - If the pot is not very thick then the Biryani may burn at the bottom, to avoid that place a pan on heat and over that place the Biryani pot
Its simple to cook and I bet you this is a NO FAIL recipe.
One you must try !!
Ingredients for Mutton Marination
1 kg Mutton
1cup yogurt
15 mint leaves chopped
1 cup coriander leaves chopped
3 green chillies chopped
2 tablespoons ginger garlic paste
1 cup fried onions
2 medium tomatoes finely chopped
1 and 1/2 tablespoon coarsely ground fennel seeds
2 teaspoons kashmiri chilli powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 and 1/2 teaspoon salt
3 to 4 tablespoons lime or lemon juice
Ingredients for Mutton Gravy
2 medium potatoes - cut in large cubes
6 tablespoons oil
8 green cardamoms
2 piece of Mace(Javitri)
2 large cinnamon sticks
10 cloves
14 pepper corns
2 pieces star anise
2 black cardamons
Ingredients for the Biryani Rice
500 gms Basmati Rice
2 tablespoon oil
10 cloves
12 pepper corns
1 teaspoon cumin seeds
1 bay leaves
5 green cardamoms
1 large Cinnamon stick
2 and 1/2 teaspoons salt
Ingredients for the Biryani Garnish
4 to 5 teaspoons Pure ghee
Orange food color (Optional)
2 tablespoons chopped mint
3 tablespoons chopped coriander
3 tablespoons fried onions
2 tablespoons rose water
1/2 teaspoon saffron
1/4 cup milk
Method
Mutton Marination Prep
In a large bowl add 1cup yogurt, 15 mint leaves chopped , 1 cup coriander leaves chopped , 3 green chillies chopped, 2 tablespoons ginger garlic paste , 1 cup fried onions, 2 medium tomatoes finely chopped,
1 and 1/2 tablespoon coarsely ground fennel seeds,
2 teaspoons kashmiri chilli powder, 1 teaspoon garam masala powder,
1 teaspoon coriander powder, 1 teaspoon cumin powder,
1/2 teaspoon turmeric powder, 1 and 1/2 teaspoon salt,
3 to 4 tablespoons lime or lemon juice and mix everything well
To this add 1 kg Mutton (1 kg Goat meat) cut in large pieces
Mix everything well coating the mutton pieces in all this marination
Refrigerate this for minimum 6 hours, preferably over night
Mutton gravy Prep
Place a pressure cooker on medium high heat and add to this 6 tablespoons oil
Add 2 medium potatoes cut in large cubes
Fry the potatoes until golden, remove and keep aside
In the same oil add 8 green cardamoms, 2 piece of Mace(Javitri),
2 large cinnamon sticks, 10 cloves, 14 pepper corns, 2 pieces star anise,
2 black cardamons. Give this a stir
Add the Mutton marination to this, stir and cook for 5 minutes
Add 1 cup water and stir everything well
Pressure cook for 4 to 5 whistles until mutton is well cooked
Open the cooker after it has cooled and give the gravy a gentle stir
Add the fried potatoes to the gravy and stir it in
Simmer this for 5 minutes, until the gravy is nice and thick
Remove from heat and keep aside
Biryani Rice prep
Place a pot on high heat
Add 2 liters water to this
Add 10 cloves, 12 pepper corns, 5 green cardamoms, 1 large Cinnamon stick, 1 teaspoon cumin seeds, 1 bay leaves , 2 and 1/2 teaspoons salt,
2 tablespoon oil and stir
Bring this to a boil
Add 500 gms Basmati rice (washed and soaked for 30 minutes)
Boil this for 5 to 7 minutes
By this time the rice will be 80% done
Remove and strain the rice
Keep aside
Biryani Prep
Take a large heave bottomed pot
Add a thin layer of rice at the bottom - this will prevent the mutton from burning incase the heat is too much
Now over this thin layer of rice add the Mutton gravy (2nd layer)
Add the rest of the rice, which is the 3rd and final layer
Now garnish the rice with some orange food color (optional)
2 tablespoons chopped mint, 3 tablespoons chopped coriander,
3 tablespoons fried onions, 2 tablespoons rose water,
take 1/2 teaspoon saffron strands and mix it with 1/4 cup warm milk and pour on top of the rice.
Finally add 4 to 5 teaspoons Pure ghee on the rice
Cover this tightly with silver foil
Place the lid on the silver foil
Place the pot on medium high heat for 5 minutes
You will start to see steam forming, at this point turn the heat to low and let it cook for 15 minutes
After 15 minutes turn off the heat and the Biryani is ready to serve
Gently open the silver foil to avoid getting burnt by the steam that will release from the Biryani
Note - If the pot is not very thick then the Biryani may burn at the bottom, to avoid that place a pan on heat and over that place the Biryani pot
Переглядів: 5 202
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Roshni I love all ur recipes- these bakras r awesome & can u plz let me know how many do u get in total - thanks ❤
hi thanks for the recipe ..pls.bring more parsi recipes in your channe
Ruined it with carrots and peas
ROSHNI WHY THERE ARE NO NEW RECEIPEES SINCE SUCH A LONG TIME.
Might not be authentic Goan .. we don't use garlic mustard etc
Hi Roshni, here in Europe the banana leave are VERY expensive, do you have an alternative ? I thought about big spinach leaf or aluminium foil, but I need your advice , thanks beforehand
You can use butter paper or baking sheets instead 😊
@@PrettyParsiCook THANK YOU for your help !
Is Palidu parsi dish ?
Had these 25 years back Had forgotten the name of the dish Came across Will surely try Parsi friends mom used to make them Sweet memories 😊
Pateti Mubarak
सुपर
This is my go to recipe now for kheema. I however add peas when I cook it
That's great
And what oil,neutral or any particular one which enhances the flavour or any advice which oil NOT to use.. thanks again.
Hi Roshni,the recipe looks to be divine..am going to try it out tomorrow as I need to send it to the US..my question is how can I make it last for over a good period of time..say about a year..apart from refrigerating it...don't wish to use any preservatives ,even if permitted... thanks
We can add.masoor.ma jeeb too
Hi roshni .can you pl share gharab nu Achaar recipe with us
Thanks , Rosh.
Sound recording is far too low
Zumba mary chavez
Today silver pomfrets are being valued at more than gold.
❤
🙏👌👍
Looking yummy, will try it today.
Lovely Recipes Roshni.... ❤ Keep going. U have done a good job. I have watched so many of your videos.....
Nice
Roshni do you have a recipei for badam.paak
Not yet
I am in love with your recipessss ❤❤❤❤ its so easy so delicious i mean even A person who doesn't know how to cook also can do amazing thanks to you Thanks a lot for all your recipe Keep posting recipes pretty please 🙏🙏🙏🤞🙌
Thank you so much 😀
Yummy😮yummy
Loved the recipe easy to follow and prepare. Please post a video of Parsi dishes like Daar ni Pori, Khajoor ni Ghaari, Chaapat, Karkaria etc. for Parsi dishes I only follow your recipes……love them. Wishing you the best in life. God Bless
When to use pualo masala
Made this last night for my friends and they simply loved it. Best dhanksak recipe
Thanks a lot 😊
Just loved it
Hi from Oz ! Tried this a few days ago...came out excellent ! i added a bit more caster sugar though .... very yummy ! Used to eat these as a child at my grannys, but in India, they would add Toddy instead of yogurt ; Cant get the stuff here so yogurt, which is slightly fermented would be a substitute. All in all a good recipe, keep it up !
Wonderful!
Hing to dala hi nahi apne
Authentic recipe 👍
Hi Roshni , I like your recipes v much..I like the way you present them without any extra nonsense....I like your cutlet recipe , mine is almost the same but i don't add soaked bread to it... Sometimes i boil the chicken and add the shredded chicken to the potatoes with a lot of cheese...Thanks so much .❤
Thank you so much. Turned out very tasty Now, as an alternative to mandi, I started using your method with readymade biryani masala ro make a quick mutton, chicken or beef biryani, as well as Goa sausage pulao..
Great 👍
I wanted to know the exact way of doing it. My grandma used to make and feed me these. I remember the batter being very green. But still I have an idea how to carry this lineage forward now. 🥹
Very nicely presented to make it easy for anyone to understand n prepare this recipe....👏👏👌👌👍👍🌹☺️
Thanks a lot 😊
Looks delicious 😋
Just made the prawn pickle
Can I have the recepie for Gor Keri Achar Parsi Style
Nice recipe. Can you plz try making dar ni pori? 😊
Can we reuse oil again or we shall discard it. Even if we reuse it so till when we can reuse it.
I reuse the oil once after frying ☺️
A lovely recipe. The authentic Goan Caldine does not use caldin!
Wow
Thanks for sharing your recipe with us. Could you please let us know how many people this would suffice for?
This would be good for 5 people 🙏
@@PrettyParsiCook thank you.
No salt in Dhansak...!