BALTI GOSHT BIRYANI || World's Tastiest Masaleh Wali Professional Biryani скачать в хорошем качестве

BALTI GOSHT BIRYANI || World's Tastiest Masaleh Wali Professional Biryani

Dear friends presenting BALTI GOSHT BIRYANI || World's Tastiest Masaleh Wali Professional Biryani. Copyright Protected. INGRDIENTS FOR BALTI GOSHT MASALAH: Chicken: Skinless Medium Pieces: 1 Kg Tomato: 500 Gm Yogurt: 1 Cup Oil: 1 cup Garlic Paste: 3 Tbsp Ginger paste: 4 Tbsp Hara Dhaniya (Cilantro): 1/2 Bunch chopped Small green Chili: 5 Lemon Juice: 3 Tbsp Dried Plump: 10 Salt: 3 Tbsp Red Chili Powder: 3 Tbsp Crushed Pepper: 2 Tbsp Bsic Garam Masalah: 2 Tbsp Roasted Crushed Cumin: 2 Tbsp Roasted Crushed Coriander: 2 Tbsp Crushed Black Pepper: 1 Tbsp Thin Sliced Ginger: 3 Tbsp Sliced Big green chili: 1/2 cups TO BOIL RICE Rice: Extra long Grain Basmati: 1 Kg Salt: 5 Tbsp Water: 15 Glass Cinnamon Stick: 2 of 2" Tez Patta( Bay leaves): 2 Green Cardamom: 12 Black Cardamom: 5 Cloves: 12 Star Anise: 4 Small green Chili: 8 Oil: 3 Tbsp Lemon Juice: 3 Tbsp FOR BIRYANI DUM: Light Roasted Onion: 1 Cup Tomato Slices: 15 Lemon Slices: 15 Hara Dhaniya (Cilantro): 1/2 Bunch chopped Food Colors Kewda Water: 6 Tbsp Oil To Spread: 3/4 Cups PROCEDURE: First Soak high quality Extra long grain Basmati Rice in cold water for 20 to 40 minutes. Fry thin sliced yellow onion in one cup oil on high flame to light brown. After getting Light brown, remove it from oil and set aside. Now reduce the flame and add chicken to that oil, and mix for ½ minute then increase the flame to high and stir with wooden spoon until it gets light brown. Now add ginger garlic paste and mix well on high flame for 2, 3 minutes. Now add Sliced tomatoes and small green chilies and mix well for 2 minutes. Now cover it with a lid, reduce the flame to 1/3 and cook for 7 minutes. Now remove the lid and mix well for ¼ minute. Increase the flame to high. Add all spices except whole crushed spices as mentioned in first part of Ingredients. Keep in mind that we have already added salt before. Stir well on high flame for 2 minutes. Now remove the chicken from this mixture and set aside. Now cook it on high flame until water reduces to 1/3. Add Battered yogurt, Cilantro and lemon juice and mix well. And cook it until water reduces to ¼. Add dried plump and cook until 5 more minutes on reduced flame until 90% water burnt. Now add chicken to that mixture Now add whole crushed spices, (Black pepper, Coriander seeds and Cumin) thin sliced ginger, and sliced green chili, mixed well for 15 seconds, reduce the flame to 1/3 cover with lid and put it on Dum until oil gets separated. Turn off the flame. Now we start boiling rice. Add soaked rice in a large cooking pot. Add 10 glasses of water, turn the flame to high. Add all ingredients and spices related to boiling rice in it. Cook until cooked 75% as shown in the video. After cooking 75% drain all water. In another large cooking pot make a layer of ½ boiled rice on the bottom of pot. Set on top of rice the Balti gosht chicken with all masalah. Decorate sliced lemon and sliced tomato on the top of it Spread chopped cilantro on top of balti gosht. Now make a final Layer of remaining boiled rice on it. Spread light browned fried onion on top of that. Add one cup of Oil/Ghee on top of that (Very Important0 Add food color, and Kewdra water. Cover with tight lid Cook it on high flame for five minutes Reduce flame to Half and cook again for 10 minutes. Shut of the flame. Leave without flame for 5 minutes coverd. Now remove the lid. Mix rice and masalah from bottom to top. Serve with Riata and Shami Kabab.