Mutton Biryani Daig Method
The Mutton biryani daigs method is a delicious yet nutritious dish prepared using mutton meat along with vegetables and spices. Mutton is rich in protein and contains high levels of iron and zinc, however, the biryani daig method is a popular Indian recipe and is traditionally cooked by the Muslim community.
The biryani daig method uses a rice-based gravy called daig, however, which is flavored with saffron and turmeric. The daig is cooked separately before adding the mutton. After cooking, the daig is combined with the mutton and vegetables and then steamed. In some cases, the daig may be replaced with tomato paste.
How to Make mutton Biryani daig Method
Mutton Biryani Daig (daig means curry) – 1 kg
Channa Dal – 500 gms
Green Chilly – 250 gms
Garam Masala – 2 tsp
Coriander Powder – 2 tbsp
Salt – To Taste
Asafoetida – 1/2 pinch
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tbsp
Cumin Seeds – 1/2 tsp
Biryani is a traditional Indian dish consisting of rice, however, meat (lamb, chicken), lentils, vegetables, and spices cooked together.
The method is an Arabic word meaning “to make”, however, in cooking, method refers to the act of making something delicious.
The mutton is beef that has been fattened on grass or hay. Mutton is leaner than beef and is considered lower-quality meat. However, mutton is less expensive than beef and is widely consumed across India.
The chicken is a domesticated bird of the genus Gallus, however, its name comes from the Latin gallus, meaning “rooster”. Chicken is raised primarily for meat; eggs may also be produced. Chickens have long been kept as pets, and for their feathers, down, and manure.
Vegetables are any food crops that do not produce seeds, therefore, these foods include root crops, leafy greens, herbs, fruits, nuts, and tubers.