MUGHLAI BIRYANI | Meat Cooked In rich Rice | Ramzan Special | Step to Step скачать в хорошем качестве

MUGHLAI BIRYANI | Meat Cooked In rich Rice | Ramzan Special | Step to Step

About This Recipe📜 अस्सलामु अलैकुम! आज हम एक सदियों पुरानी, ऐतिहासिक बिरयानी बनाएंगे जो इतनी लज़ीज़ बनती है कि आप उंगलियां चाटते रह जाएंगे. यह वीडियो आपको बताएगा कि कैसे एक स्वादिष्ट chicken biryani तैयार करें, जिसकी शुरुआत मसाले तैयार करने से होती है. इसमें चिकन के टुकड़ों को तलने और चावल के साथ biryani की परतें लगाने के दृश्य शामिल हैं, जिससे आपको how to make biryani की पूरी प्रक्रिया समझ में आएगी. अंत में, बिरयानी को एक पत्थर की प्लेट से ढककर पकाया जाता है, और तैयार biryani recipe को परोसा जाता है, जो हर बार पेट मांगेगा बिरयानी! 🧺 Ingredients : 1 kg bone-in chicken 4 chicken pieces for frying ½ kg basmati rice 200 g yogurt 10–12 cashews 3 bay leaves 1 star anise 4 green cardamom 2 black cardamom 2–3 cinnamon pieces 1 nutmeg 2 long pepper 7–8 cloves 2 teaspoons shah jeera 2 teaspoons coriander seeds 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 teaspoon black pepper 1 tablespoon garlic paste 1 tablespoon ginger paste 2 teaspoons salt (or to taste) 2 teaspoons red chili powder 1½ teaspoons turmeric powder 1 teaspoon garam masala 4 teaspoons biryani masala (ground spices) 1 bowl ghee 1 bowl oil ½ liter oil for frying 2 onions (sliced) 1 bowl fried onions Green chilies (as needed) Fresh coriander leaves Saffron soaked in warm water 1 teaspoon kewra water 1 teaspoon rose water Boiled eggs for frying Recipe Step by Step 👨‍🍳 First prepare the biryani masala. Take a pan and lightly roast 3 bay leaves, 10–12 cashews, 1 star anise, 4 green cardamom, 2–3 pieces cinnamon, 2 black cardamom, 1 nutmeg, 2 long pepper, 7–8 cloves, 2 teaspoons shah jeera, 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, and 1 teaspoon black pepper. Roast them until fragrant and then grind them into a fine powder. Next prepare the first chicken marinade. Take 1 kg bone-in chicken and add 200 g yogurt, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 2 teaspoons salt, 2 teaspoons red chili powder, 1½ teaspoons turmeric powder, 1 teaspoon garam masala, and 4 teaspoons prepared biryani masala. Add 1 bowl ghee, 1 bowl fried onions, chopped green chilies according to taste, chopped coriander leaves, and saffron water. Mix everything well with your hands until the chicken is fully coated. Cover it and keep it in the refrigerator for 8 hours to marinate. Now prepare the second chicken marinade for frying. Take 4 chicken pieces (2 leg pieces and 2 pieces of chicken) and make small cuts with a knife. Add 1 teaspoon salt, 1 teaspoon biryani masala, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, and a pinch of saffron water. Mix well so the spices coat the chicken evenly and marinate this also for 8 hours in the refrigerator. After marination, heat a large pot and add 1 bowl oil. Add 2 sliced onions, 1 bay leaf, and 1 teaspoon shah jeera and fry until the onions become golden brown. Now add the first marinated chicken along with the remaining masala from the bowl. Add a little water, mix well, and cook covered on low flame for about 15 minutes. In another pan heat ½ liter oil and fry the second marinated chicken pieces until golden and crispy. Remove them and in the same oil fry boiled eggs lightly and keep them aside. Now prepare the rice. Take ½ kg basmati rice, wash it well, and soak it in water for 30 minutes. Boil plenty of water in a large pot and add 1 teaspoon salt and 3 tablespoons ghee. Add the soaked rice carefully and cook until the rice is about 50% cooked. Drain the rice in a strainer. For layering the biryani, heat a large pot and add 1 bowl ghee. Spread a layer of rice at the bottom and then add the cooked chicken masala. Cover it with another layer of rice so the chicken is completely covered. Sprinkle kewra water, rose water, saffron, fried onions, and the fried chicken pieces on top. Add the fried eggs and a little sweet essence if desired. Cover the pot tightly with foil and a lid. Place the pot on a tawa and cook on low flame for about 15 minutes on dum. Put a heavy object on top of the lid so the steam does not escape and the aroma stays inside. After 15 minutes open the pot and gently mix the biryani. The rice will be fluffy, aromatic, and full of rich flavor. Serve hot and enjoy this delicious homemade biryani with family. #mughal #biryani #ramadan #eid #eidspecial This traditional chicken biryani is a rich and aromatic dish made with freshly ground whole spices, marinated chicken, basmati rice, and saffron. The recipe includes two types of chicken preparation: one cooked with masala and another fried for extra flavor. The biryani is layered with partially cooked rice, chicken, fried onions, saffron, kewra water, and rose water, then cooked on dum (slow steam cooking). This method allows all the flavors to blend together and creates a fragrant, restaurant-style biryani perfect for special occasions like Eid or family gatherings.