KOLKATA BIRYANI || Very Famous || Arsalan Restaurant style || Authentic скачать в хорошем качестве

KOLKATA BIRYANI || Very Famous || Arsalan Restaurant style || Authentic

Dear friends presenting KOLKATA BIRYANI || Arsalan Restaurant style || Authentic. Copyright Protected. INGREDIENTS: Mutton or Chicken with bones: 2 Kg Boiled Eggs Shell off: 1 Doz Boiled small Potatoes: 1 Doz YAKHNI_______________ Cooking Oil: 1/4 Cups Yogurt: 1 Cup Fried Onion: 1 Cup Ginger Paste: 5 Tbsp Garlic Paste: 5 Tbsp Black Pepper whole: 1Tbsp Cloves: 1 Tea Spoon Green Cardamom: 20 Black cardamom: 4 Javetri: 4 flacks Kabab Chini: 1 Tea Spoon Cinnamon Stick: 4 of 1 inch Cumin Seeds: 1 Tbsp Salt: 2 Tbsp Water: 4 Glass of 16 oz QORMAH____________ Yakhni: 3 glass Milk with cream: 1 1/2 Cups Oil: 3/4 Cups: Ghee: 1/2 Cups Lemon Juice: 5 tbsp Dried Plumps: 12 Biryani Garam Masalah: 2 Tbsp Ingredients : Black pepper: 1 tbsp, Cumin seeds: 1.5 Tbsp, Cloves: 1 Tea spoon, Green cardamom: 10, Black Cardamom: 3, Javetri flakes: 3, Cinnamon stick: 2, Fine grind them and use 2 Tbsp for 2 Kg Meat Red Chili Powder: 1 Tbsp Salt: 2 Tbsp Rose water: 4 Tbsp Kewda water: 4 Tbsp Boiled Potatoes: 1 Doz TO BOIL RICE: Basmati Rice: 4 Lbs Extra Long Grain (soaked for 1/2 hours) Cinnamon stick: 5 of 1 inch Green Cardamom: 15 Cloves: 15 Salt: 8 Tbsp Water: 10 Glass FOR DUM Remaing Yakhni: 2 Lit approx. Boiled Rice 60% cooked Boiled Eggs: 1 Doz Ghee: 1/2 Cups Fried onion: 1 cup Saffron: 1 pinch mix in milk Milk: 1 cup Biryani Essence: 2 drops Saffron: 1 pinch Wheet Flour for sealing