Try this easy biryani recipe, inspired by Maate Mantramu’s Vamsi!
A lot has been happening in the Telugu serial Maate Mantramu. Vamsi and Vasundhara (played by Ali Reza and Pallavi Ramisetty) have been stuck in a cottage in a jungle where Vamsi seems to be finally inching closer to Vasundhara. However, he is still unaware that Vasundhara is the childhood ‘heart friend’ he has been pining for. But despite that, it looks like the romance is about to begin. In fact, in the episode that was telecast on June 4, 2019, Vamsi even told himself: “I need to start controlling my feelings for her.” Watch the Telugu TV show here:
Even as Vamsi has been trying to stay away from Vasundhara and exchanging cheeky retorts with her, he can’t somehow seem to be able to stay away from her. Vamsi, who was trying to get away from everyone and stay in an isolated cottage in a forest for a while, rescued her accidentally. Since then, they have been stuck together due to lack of mobile network connectivity.
But looks like being stuck together has weaved its magic. We saw, in the episode that was telecast on May 28, 2019, that Vamsi fed biryani to Vasundhara even when she was munching on carrots and cucumbers. Do you, too, have a Vasundhara in your life? How about you cook some delicious Hyderabadi gosht biryani for her? We got you an easy recipe. Just follow it and go impress your girl!
Hyderabadi Gosht Biryani
1000 gm mutton, cut to medium size
500 gm Basmati rice
50 gm milk, optional (to soak the saffron)
300 gm curd
100 gm ghee
30 gm red chilli powder
5 gm saffron, optional
5 gm turmeric powder
5 gm garam masala, whole
Salt, to taste
100 gm oil
20 gm biryani masala powder
10 gm shah jeera
Juice of 2 lemons
200 gm maida, made into a dough
30 gm ginger garlic paste
25 gm mint, coriander and green chilli paste
5 gm mint leaves, chopped
10 gm green chillies, slit into half
50 gm sliced onions, golden fried
100 gm raw papaya
3 litre water, for boiling rice
Kewra water, a few drops
In a heavy-bottomed vessel, add the mutton, ginger garlic paste, crushed fried onion, curd, chopped coriander leaves, chili paste, salt, turmeric powder, shah jeera, biryani masala powder, chilli powder, oil, lemon juice, salt and slit green chilies, and mint leaves. Mix well and marinate it for three to six hours.
Wash the Basmati rice for 30 minutes and cook it in hot water mixed with the whole garam masala, salt and shah jeera till it’s 70% ready. Drain the water. Now add the Basmati rice on top of the mutton. Make sure that the top layer is rice and bottom layer is mutton. Sprinkle the golden fried onions and saffron soaked in milk, ghee, chopped mint leaves and coriander leaves. Sprinkle kewra water on top.
Cover the vessel and seal it with the maida dough. To avoid burning, put a tawa at the bottom of the biryani vessel and cook on medium flame for 15 minutes till the steam comes out of the dish. Once the steam comes out, simmer the flame and cook for 40 minutes. Switch off the gas. Remember that high heat will burn the biryani and low heat will result in an uncooked biryani.
Serve hot with raita and mirchi ka salan.
(Recipe courtesy: Sheraton Hyderabad Hotel Gachibowli)