{"id":30073,"date":"2023-03-03T16:16:39","date_gmt":"2023-03-03T21:16:39","guid":{"rendered":"https:\/\/www.thasneen.com\/cooking\/?p=30073"},"modified":"2023-03-03T16:16:39","modified_gmt":"2023-03-03T21:16:39","slug":"gourmet-mutton-goat-biryani-aromatic-delicious-recipe-tips-tricks","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/gourmet-mutton-goat-biryani-aromatic-delicious-recipe-tips-tricks\/","title":{"rendered":"Gourmet Mutton-Goat Biryani | Aromatic &#038; Delicious Recipe &#8211; Tips &#038; Tricks"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-30081\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/03\/Mutton-biryani-best-tasting-recipe-1.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/03\/Mutton-biryani-best-tasting-recipe-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/03\/Mutton-biryani-best-tasting-recipe-1-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p class=\"p1\">My beloved biryani, a dish that&#8217;s truly one of a kind&#8230;<\/p>\n<p>Biryani is an emotion, it&#8217;s a vibe, feel, nostalgia &amp; it&#8217;s pure joy. Who can possibly resist biryani??? None, without any doubt.<\/p>\n<p>A plate of biryani has the extraordinary power to turn a normal day into a special one.<\/p>\n<p>On a cold snowy day, for lunch, I made this gourmet mutton biryani. With layers of meat, rice, fried onions, nuts &amp; herbs. A dish that&#8217;s worth the wait.<\/p>\n<p class=\"p1\">With every bite, I tasted your love. It&#8217;s a dish that&#8217;s truly sent from heaven. A culinary masterpiece that&#8217;s everyone&#8217;s delight.<\/p>\n<p>Sharing the recipe for making finger-licking mutton biryani with all you biryani lovers.<\/p>\n<p><strong>Mutton Biryani with raita<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-30080\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/03\/best-tasting-gourmet-mutton-biryani-recipe.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/03\/best-tasting-gourmet-mutton-biryani-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/03\/best-tasting-gourmet-mutton-biryani-recipe-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/03\/best-tasting-gourmet-mutton-biryani-recipe-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-30079\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/03\/mutton-biryani-making.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/03\/mutton-biryani-making.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/03\/mutton-biryani-making-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-30084\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/03\/Mutton-biryani-eid-biryani-recipe.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/03\/Mutton-biryani-eid-biryani-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/03\/Mutton-biryani-eid-biryani-recipe-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/03\/Mutton-biryani-eid-biryani-recipe-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/03\/Mutton-biryani-best-tasting-recipe-1.jpg\" \/>\n<div class=\"item ERName\">Aromatic Delicious Gourmet Mutton-Goat Biryani | Best Tasting For Special Occasions<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT2H\">2 hours<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">6 People<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For marinating mutton or goat[\/b]<\/li>\n<li class=\"ingredient\">Mutton or goat- 1 kg or 2 lb, bone-in pieces<\/li>\n<li class=\"ingredient\">Ginger-garlic paste- 2 tbsp<\/li>\n<li class=\"ingredient\">Crushed green chilies- 2 tbsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 tbsp<\/li>\n<li class=\"ingredient\">Fennel powder- 1 tbsp<\/li>\n<li class=\"ingredient\">Garam masala- 1 tbsp<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Curry leaves- 10 leaves<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Mint leaves, chopped- 10 leaves<\/li>\n<li class=\"ingredient\">Lemon juice- 1 tbsp<\/li>\n<li class=\"ERSeparator\">[b]For grinding[\/b]<\/li>\n<li class=\"ingredient\">Garlic- 4 large cloves<\/li>\n<li class=\"ingredient\">Ginger- 2-inch slice<\/li>\n<li class=\"ingredient\">Green chilies- 4 or more based on your spice level<\/li>\n<li class=\"ingredient\">Small pearl onions or shallots- 4 pearl onions or 2 shallots<\/li>\n<li class=\"ingredient\">Whole green cardamoms- 3<\/li>\n<li class=\"ingredient\">Whole cloves- 2<\/li>\n<li class=\"ingredient\">Whole cinnamon- 2 inch slice<\/li>\n<li class=\"ERSeparator\">[b]For making mutton masala[\/b]<\/li>\n<li class=\"ingredient\">Ghee- 1 tbsp<\/li>\n<li class=\"ingredient\">Coconut oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Dried bay leaves- 2<\/li>\n<li class=\"ingredient\">Whole mace- 2<\/li>\n<li class=\"ingredient\">Whole star anise- 1<\/li>\n<li class=\"ingredient\">Onions, sliced thin- 3 large yellow onions<\/li>\n<li class=\"ingredient\">Ground ginger-garlic paste<\/li>\n<li class=\"ingredient\">Pearl onions or shallots, sliced- 6 pearl onions or 4 shallots<\/li>\n<li class=\"ingredient\">Cooked mutton<\/li>\n<li class=\"ingredient\">Yogurt- 3 tbsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 tsp<\/li>\n<li class=\"ingredient\">Fennel powder- 1 tsp<\/li>\n<li class=\"ingredient\">Garam masala- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 2 tbsp<\/li>\n<li class=\"ERSeparator\">[b]For cooking rice[\/b]<\/li>\n<li class=\"ingredient\">Ghee- 3 tbsp<\/li>\n<li class=\"ingredient\">Whole green cardamom- 3<\/li>\n<li class=\"ingredient\">Whole cloves- 2<\/li>\n<li class=\"ingredient\">Whole cinnamon- 1-inch slice<\/li>\n<li class=\"ingredient\">Dried bay leaves- 2<\/li>\n<li class=\"ingredient\">Basmati rice- 2 cups (soaked &amp; rinsed)<\/li>\n<li class=\"ingredient\">Mutton gravy- 1 cup<\/li>\n<li class=\"ingredient\">Water- 2 1\/2 cups<\/li>\n<li class=\"ingredient\">Salt- 1 1\/4 tsp<\/li>\n<li class=\"ERSeparator\">[b]For layering[\/b]<\/li>\n<li class=\"ingredient\">Mutton masala<\/li>\n<li class=\"ingredient\">Cooked basmati rice<\/li>\n<li class=\"ingredient\">Fried onions- 1 onion sliced &amp; fried<\/li>\n<li class=\"ingredient\">Ghee-roasted cashew nuts or almonds- 1\/4 cup<\/li>\n<li class=\"ingredient\">Ghee-roasted raisins- 2 tbsp<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Mint leaves chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Saffron water- 10 saffron strands soaked in 2 tbsp water or milk<\/li>\n<li class=\"ingredient\">Ghee- 2 tbsp<\/li>\n<li class=\"ingredient\">Hard-boiled eggs- 4 or more, optional<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<div class=\"ERSeparator\">[b]Prep work[\/b]<\/div>\n<ol>\n<li class=\"instruction\">I&#8217;ve taken 1 kg or 2 lb mutton, bone-in pieces are the best for making biryani.<\/li>\n<li class=\"instruction\">While cleaning the mutton, I&#8217;ve added 1\/4 tsp turmeric powder &amp; 1\/2 tbsp salt to the water &amp; soaked the mutton for 5 minutes &amp; rinsed it well in running water.<\/li>\n<li class=\"instruction\">Drain all the water from the mutton.<\/li>\n<li class=\"instruction\">In a bowl, soak 2 cups of basmati rice in 4 cups of water for 30 minutes. After soaking, take the basmati rice in a strainer &amp; rinse in running tap water till the water runs clear.<\/li>\n<li class=\"instruction\">This recipe is for 6 servings. For making more, you can double or triple the recipe.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]First step: Marinate the mutton[\/b]<\/div>\n<ol>\n<li class=\"instruction\">To a bowl, add the well-cleaned mutton, add all the ingredients mentioned &#8216;for marinating mutton&#8217;.<\/li>\n<li class=\"instruction\">Combine well &amp; let marinate for at least an hour, you can also let it marinate overnight.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Second step: Grind the spices[\/b]<\/div>\n<ol>\n<li class=\"instruction\">To a blender jar, add the ingredients mentioned &#8216;for grinding&#8217; &amp; grind to a coarse paste. Keep it aside.<\/li>\n<li class=\"instruction\">For making this biryani, chili powder is not added, green chilies added will impart the heat.<\/li>\n<li class=\"instruction\">Based on your spice level you can add the green chilies, I make my biryani mildly spicy, hence I&#8217;ve added fewer green chilies.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Third step: Pressure cook marinated mutton[\/b]<\/div>\n<ol>\n<li class=\"instruction\">After an hour long marination, pressure cook the marinated mutton.<\/li>\n<li class=\"instruction\">I&#8217;ve used my Instant Pot, add the mutton to the stainless steel pot &amp; combine well.<\/li>\n<li class=\"instruction\">Don&#8217;t have to add water in the Instant Pot.<\/li>\n<li class=\"instruction\">Close the pot with the lid.<\/li>\n<li class=\"instruction\">Select pressure cook setting, set the time to 20 minutes at high pressure.<\/li>\n<li class=\"instruction\">If you don&#8217;t have an Instant Pot, use a regular pressure cooker, in the regular pressure cooker, along with the mutton you have to add 1 cup water &amp; pressure cook for 3 to 4 whistles.<\/li>\n<li class=\"instruction\">After pressure cooking, in the instant pot let the pressure release naturally for 5 minutes &amp; then do a quick pressure release.<\/li>\n<li class=\"instruction\">Open the lid.<\/li>\n<li class=\"instruction\">Mutton will be perfectly cooked &amp; fork tender, there will be around 1 cup liquid in the pot, it&#8217;s the flavorful mutton gravy.<\/li>\n<li class=\"instruction\">Save the gravy, we&#8217;ll use this for cooking rice.<\/li>\n<li class=\"instruction\">Keep aside the cooked mutton.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Fourth step: Making mutton masala[\/b]<\/div>\n<ol>\n<li class=\"instruction\">While the mutton is being pressure cooked, let&#8217;s start making the masala.<\/li>\n<li class=\"instruction\">To a large wide pan, add ghee &amp; oil.<\/li>\n<li class=\"instruction\">Add dried bay leaves, whole mace &amp; star anise. saute for a few seconds till aromatic.<\/li>\n<li class=\"instruction\">Add the sliced onions, onions have to be sliced thin. I&#8217;ve added 3 large yellow onions.<\/li>\n<li class=\"instruction\">If using medium-sized onions, add 5 onions.<\/li>\n<li class=\"instruction\">Add the ground ginger-garlic-green chilies-shallots-whole garam masala paste. Combine well.<\/li>\n<li class=\"instruction\">Add the sliced pearl onions or shallots.<\/li>\n<li class=\"instruction\">Season with 1 tsp salt, combine well.<\/li>\n<li class=\"instruction\">Cook for a few minutes till the onions turn light brown in color, will take at least 20 minutes.<\/li>\n<li class=\"instruction\">Add the cooked mutton, don&#8217;t add the mutton gravy.<\/li>\n<li class=\"instruction\">Combine well &amp; cook for 2 minutes.<\/li>\n<li class=\"instruction\">In a bowl take yogurt &amp; beat well using a whisk.<\/li>\n<li class=\"instruction\">Add the yogurt to the mutton, combine well.<\/li>\n<li class=\"instruction\">Add coriander powder, fennel powder, garam masala &amp; more salt if needed.<\/li>\n<li class=\"instruction\">Give everything a good mix &amp; cook for 5 minutes.<\/li>\n<li class=\"instruction\">Add chopped cilantro &amp; mint leaves, combine well<\/li>\n<li class=\"instruction\">Take the pan off the heat &amp; keep the mutton masala covered.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Fifth step: Cooking rice[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Place a large saucepan over medium heat, add ghee.<\/li>\n<li class=\"instruction\">Add whole cardamom, cloves, cinnamon &amp; dried bay leaves; saute for a few seconds till aromatic.<\/li>\n<li class=\"instruction\">Add the soaked &amp; rinsed basmati rice, roast for 3 minutes.<\/li>\n<li class=\"instruction\">Add the mutton gravy (the liquid that&#8217;s left in the pot after pressure cooking mutton), there will be around 1 cup of mutton gravy.<\/li>\n<li class=\"instruction\">Add 2 1\/2 cups warm water.<\/li>\n<li class=\"instruction\">Total liquid measurement should be 3 1\/2 cups for cooking 2 cups basmati rice over stove top.<\/li>\n<li class=\"instruction\">Add salt &amp; combine well.<\/li>\n<li class=\"instruction\">Cook covered for 12 to 15 minutes till the rice has 90% cooked.<\/li>\n<li class=\"instruction\">The cooking time of the rice depends on the kind of the basmati rice you&#8217;ve used, some variety cook really fast in just 10 minutes, some take 20 minutes.<\/li>\n<li class=\"instruction\">Take the pan off the heat &amp; keep the rice covered for 3 minutes.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Sixth step: Prep work before layering the biryani[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Soak saffron strands in water or milk for 5 minutes.<\/li>\n<li class=\"instruction\">Fry the onions, I&#8217;ve taken 1 sliced yellow onion &amp; fried it in oil till golden brown.<\/li>\n<li class=\"instruction\">Roast cashew nuts or almonds &amp; raisins in ghee.<\/li>\n<li class=\"instruction\">Have chopped cilantro &amp; mint leaves ready.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Seventh step: Layering the biryani[\/b]<\/div>\n<ol>\n<li class=\"instruction\">I used the same large wide pan used for cooking the mutton masala.<\/li>\n<li class=\"instruction\">Spread half of the mutton masala as the first layer.<\/li>\n<li class=\"instruction\">Spread half of the cooked basmati rice over the mutton masala.<\/li>\n<li class=\"instruction\">Drizzle half of the soaked saffron water over the rice.<\/li>\n<li class=\"instruction\">Top with half of the fried onions, roasted cashew nuts, raisins, cilantro &amp; mint leaves.<\/li>\n<li class=\"instruction\">Drizzle 1 tbsp ghee.<\/li>\n<li class=\"instruction\">Spread the remaining mutton masala, layer with the remaining cooked rice, drizzle saffron water, top with remaining fried onions, roasted cashew nuts, raisins, cilantro &amp; mint leaves.<\/li>\n<li class=\"instruction\">Drizzle 1 tbsp ghee.<\/li>\n<li class=\"instruction\">I also placed 4 hard boiled eggs on the top, gently place them into the rice; this is optional.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Eight step: Dum cooking[\/b]<\/div>\n<ol>\n<li class=\"instruction\">If you have banana leaves, cover the pan with banana leaves. This is an optional step.<\/li>\n<li class=\"instruction\">Cover tightly with aluminum foil &amp; with the pan&#8217;s lid.<\/li>\n<li class=\"instruction\">Place over low heat &amp; dum cook for 20 minutes- ensure the heat is low, else the mutton masala at the bottom will turn brown.<\/li>\n<li class=\"instruction\">After 20 minutes of dum cooking, gently take the biryani pot off the heat &amp; let rest for 5 minutes.<\/li>\n<li class=\"instruction\">Open the lid, aluminum foil &amp; banana leaves.<\/li>\n<li class=\"instruction\">Pause &amp; inhale the mesmerizing aroma of the biryani. It&#8217;s just divine.<\/li>\n<li class=\"instruction\">Gently combine the mutton masala &amp; rice &amp; serve on a plate.<\/li>\n<li class=\"instruction\">Enjoy with raita, pappad &amp; pickle.<\/li>\n<li class=\"instruction\">Making biryani is time-consuming, however&#8230;<\/li>\n<li class=\"instruction\">This is a dish that&#8217;s worth the effort. With each handful, you&#8217;ll savor the taste. A culinary masterpiece that brings everyone together &amp; fills with joy &amp; spice.<\/li>\n<li class=\"instruction\">Enjoy my dear biryani lovers!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">Tips for making the best biryani[br]1- For best tasting biryani, use fresh ingredients like garlic, ginger, green chilies, fresh cilantro &amp; mint leaves.[br]2- Don&#8217;t skip adding fresh mint leaves, will enhance the aroma of the biryani. [br]3- Meat has to be marinated for at least an hour, more time the better. [br]4- Use good quality basmati rice, basmati rice has to be soaked in water for 15 to 30 minutes. [br]5- Cook the rice in the mutton gravy, will make the rice really flavorful.[br]6- If the rice is not salted properly, biryani will taste bland so taste &amp; add salt accordingly.[br]7- While layering, must add saffron, fried onions, roasted cashew nuts, raisins &amp; fresh cilantro\/mint leaves; these will greatly enhance the taste &amp; aroma of the biryani.[br]8- Dum cook over low heat for 15 to 20 minutes, don&#8217;t skip this step.[br]9- Use good quality ghee.[br]10- Last but not least, make the biryani with all your heart &amp; sprinkle lots of love, your biryani will make everyone&#8217;s taste buds dance with joy \ud83d\ude42<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My beloved biryani, a dish that&#8217;s truly one of a kind&#8230; Biryani is an emotion, it&#8217;s a vibe, feel, nostalgia &amp; it&#8217;s pure joy. Who can possibly resist biryani??? None, without any doubt. A plate of biryani has the extraordinary power to turn a normal day into a special one. On a cold snowy day, &hellip; <\/p>\n","protected":false},"author":1,"featured_media":30084,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,568,1232,390,27,1120,6],"tags":[1003,857,1315],"class_list":["post-30073","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biryani","category-eid-biryani","category-eid-recipes-by-category","category-goat","category-indian-cuisine","category-instant-pot-recipes","category-popular","tag-biryani","tag-eid-biryani-2","tag-mutton-biryani","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30073","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=30073"}],"version-history":[{"count":10,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30073\/revisions"}],"predecessor-version":[{"id":30089,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30073\/revisions\/30089"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/30084"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=30073"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=30073"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=30073"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}