Traditional Mutton Biryani Recipe | Goat Biryani | Kattiyakkaran | 10kg Biryani Recipe

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10kg Biryani Recipe
Ingredients for 10kg mutton biriyani :
Oil - 2 l
Onion - 3.5 kg
Cinnamon - 10grm
Clove - 10grm
Cardamom - 10grm
Green Chilli - 200grm
Garlic - 500 grm
mutton - 12.5 kg
Tomato - 2.5 kg
red Chilli powder - 100grm
Salt - 500grm for masala and for Rice boiling 1kg
Curd - 1.5 l
Ginger - 1 kg
Coriander Leaves - 4 Bundle
Mint Leaves - 3 Bundle
Lemon - 10 no's
Unity basmati rice - 10 kg
Water - 7.5 l for masala and for rice boiling 30 l

There are many types of biryani, whose names are often based on their region of origin. For example, Sindhi biryani developed in the Sindh region of what is now Pakistan, and Hyderabadi biryani developed in the city of Hyderabad in South India. Some have taken the name of the shop that sells it, for example: Haji Biriyani, Haji Nanna Biriyani in Old Dhaka,Fakhruddin Biriyani in Dhaka, Students biryani in Karachi, Lucky biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai. Biryanis are often specific to the respective Muslim communities where they originate, as they are usually the defining dishes of those communities. Cosmopolitanism has also led to the creation of these native versions to suit the tastes of others as well.
Mutton Biryani in Tami MuttonBiryani #kattiyakkaran #Biryani #mastermind #LatheefBhai

The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used.

There is also a vegetarian version of the biryani, which is made using vegetables such as carrots, peas, cauliflower and potato and cashews.

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