Cooker Mutton Kheema Biryani Recipe, Lunch Box Better Than Restaurant Kheema Biryani Pulao

I know we are making Biryani , especially in the rice cooker and pressure cooker .

Again today it is going to be rice cooker and pressure cooker combination , but we're going to make Kima Biryani .

Hello , welcome back to another session of this rice cooker and pressure cooker combination .

Biryani .

Today is a Biryani for which we're going to first cook the rice .

So for this , you know , I have taken around uh three cups of rice and soaked it for like around 20 minutes , then drain out the water .

Then I'm going to show you how to do it to make this excellent biryani .

We're going to add a little bit of masala to flavor the rice has to be good .

You know , in the market , you get various kinds of rice .

People keep asking me what I use many companies .

But whenever you soak the rice , if you smell it , you should get that nice awesome Biryani aroma .

So in this add some star cinnamon Biryani leaf cardamom club and some Shara for three cups of rice , we're going to add around 5.5 cups of water .

Usually we add twice the amount .

But when the rice quantity increases .

You have to keep adjusting it for three cups of rice .

Around 5 , 5.5 cups of water should be good enough .

And what is the most important thing I love doing this in every video is the salt .

And in this you have to add salt .

Just the right quantity .

If the salt is less , your rice will not be tasty .

In this .

Add mint , add some coriander mix this .

Well , that's it .

We're going to cook this rice like this .

Always remember you eat so many biryani but there are certain biryani which you will just love because the salt in the rice is perfect and the salt in the meat is also perfect .

Always the salt in the meat has to be one edge up .

That means when you get the bite of the meat , you should feel the difference .

When you don't feel the difference , it's not good biryani .

And especially the that is the reason what they do is they cook the chema separately and mix it .

That's when you get a perfect biryani .

And today we are using the rice cooker and the pressure cooker method .

So first mix all of this in this , we're going to add some oil for this .

I'm going to add 1.5 teaspoon of oil that much is essential so that the rice comes nice and perfect .

Put all these ingredients into the rice cooker , put the lid on , switch on the rice cooker and we will jump onto the Kima right away .

As of today , the onions are priced at 100 kgs .

So very little onion for our biryani today .

First , we're going to fry the brown onions and keep it aside .

Prawn onions will give a very nice flavor .

So add onions and we're going to slightly color the onions .

We will give a very nice taste to our biryani .

When the onions are slightly colored , add ginger garlic paste .

And we're going to add all the masala here add green chili biryani masala , a little bit of , you know , cumin powder , some coriander powder and chili powder along with that add mint , some coriander and mix all of this add yogurt so that nothing burns at the bottom comfortably .

Add Kima , you want some of the key to have some lumps , just add to this , add water , not too much .

Lil add some more salt .

Now put the lid on , let it cook for two whistles and switch it off .

There'll be a water which we're going to pour it on top of the rice .

And this Kima we're going to add some more pepper , some more chili powder , saute it well , and then we're going to add it on top .

That is going to be an excellent tastiest Kima Biryani you have ever had .

The rice cooker is almost about to be tripped .

And now what we do is we are getting the nice aroma for a pull out but not for a biryani .

So we're going to just mix this rice very carefully .

What this does is it Aris the rice and when you pull and serve the rice rice will be perfect .

That should be good enough .

And now the pressure cooker , the Kima after two wisel this already , I'm going to pour some of the moisture on top .

We're going to add some of that saffron water which we love in our biryani from this chema .

We're just going to add the water .

We just want to take some of the extra moisture in there and that's it .

Put the lid on , we're going to cook this schema further and we're going to put it on top and then we're going to mix and serve .

So first let's cook this schema .

The rice is perfect .

It's moist and good and the moisture , extra moisture water is there in this .

We're going to add some more chili powder , make it spicy .

Some pepper powder salt is almost perfect , but a little more .

And then we're going to cook this till this kind of slightly dries out .

It has to be moist .

But look at the way I , when I put the chema , I did not , you know , mix it anything .

So there are small , little , you know , slightly bigger pieces , let them be there because a guy like me actually search for those slightly bigger pieces and eat it with rice .

So this is perfect .

Maybe you want to add some chopped coriander and just let some more moisture evaporate and this will go on top of the rice .

The mystery is how do we make this excellent ?

There is still some moisture in here .

Just turn this chema on top of this rice .

Some of the juices will go down and they will make that rice even more tasty .

Just leave it like this , put the lid on and wait for a few minutes after which I'm going to serve you the best chema Biryani ever after a few minutes of letting it sit and rest is the biryani ready so carefully , get the rice out and look at the way this is see you got to spread the chemo also everything .

So pull in the rice slowly a little bit of chema , a little bit of rice .

This is the way you got to make your Biryani the flavors from the the water , everything that stock like things will go down and make your Biryani really , really tasty and look at the way how this evenly , very beautifully distributed .

And you have this perfect Kima Biryani and look at these little bit slightly bigger pieces .

This is what I crave for and look at the rice , beautiful and perfect better than you know , dumb biryani .

As I told you , there should be a subtle taste difference , taste difference .

In a sense , the rice and the chema should have the subtle salt levels difference that when you take a bite , you're going to save off the chema biryani is incomplete without stuffing in eggs .

So take the eggs say boom , boom , because these eggs will add some more glory .

Perfect Biryani .

Let's go and eat this .

Biryani is awesome .

Why I love Biryani only when I make it at home and made it in this style .

A lot of people they don't know how to make perfect biryani and every morsel of this rice , beautiful flavorful and perfect .

Hm .

I made sure I put in the and cooked it to a point where it is nicely perfectly cooked .

The now has the subtle difference between that rice and the and the boom boom , egg .

Hm .

Whenever I take a bite in egg , it always reminds me that I ate like 30 to 40 eggs , I think in three minutes and won the eating competition when I was in college .

I'm going to meet my all college friends after more than 26 27 years , we are having a reunion in goa .

So meeting all those , you know , college friends and we going to have fun and yeah , some of this Biryani is going to my father also and he's also going to do boom , boom , we all Biryani family .

We just enjoy Biryani .

Keep cooking , eat best of the best food .

When you eat the best of the best food , you got to say whatever .

Mm mm mm mm mm mm mm mm Mm .

Mm .

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