The speaker is making a traditional Indian dish called Mutton Biryani. They begin by marinating tender lamb in a mixture of spices, including ginger-garlic paste, red chili powder, cumin seed powder, coriander seed powder, garam masala powder, and whole spices like bay leaves, cloves, and cardamom. They also add a tenderizer made from papaya paste and yogurt to make the meat tender and juicy.
Next, they cook the marinade and then add the lamb to cook until it's tender. Meanwhile, they prepare basmati rice by soaking it in water and then cooking it with salt and a small amount of oil.
Once the lamb is cooked, they layer it with the cooked rice, adding some mint leaves, coriander, and brown onions on top. They then seal the container with a dough made from chapati dough and cook it over low heat for 45 minutes.
After opening the container, they reveal a perfectly cooked biryani with fluffy rice, tender lamb, and a blend of spices and herbs. They serve it with a side of raita (a yogurt-based sauce) and enjoy the flavors of the dish. The speaker encourages the audience to try the recipe and share their own cooking tips and recipes.
Here are the key facts extracted from the text:
1. The festival being discussed is called Bhagirath, which is a festival of peace, love, and sacrifice.
2. The recipe being shared is for mutton biryani.
3. To make the mutton biryani, tender lamb meat is required.
4. A green papaya paste can be used as a tenderizer for the meat.
5. The biryani recipe uses a variety of spices, including ginger-garlic paste, red chili powder, cumin seed powder, coriander seed powder, and garam masala powder.
6. Whole spices such as bay leaf, cloves, aniseed, cinnamon, and cardamom can be used to add flavor to the biryani.
7. Mint leaf, chopped coriander, and brown onion can be used to add flavor to the biryani.
8. The biryani recipe requires basmati rice.
9. The basmati rice should be cooked until it is 80% done.
10. The rice should be cooked with salt and oil to bring out the flavor.
11. The meat and rice should be layered and sealed with a dough to cook the biryani.
12. The biryani should be cooked for 45 minutes, with the flame adjusted to high, medium, and slow at different intervals.
13. The biryani is typically served with raita.
14. The recipe uses kevrah water and rose essence to add extra flavor to the biryani.