Mutton Biryani vs Chicken Biryani? 🍗 WHO WINS? (Taste Test + Recipe) скачать в хорошем качестве

Mutton Biryani vs Chicken Biryani? 🍗 WHO WINS? (Taste Test + Recipe)

Mutton Biryani vs Chicken Biryani? 🍗 WHO WINS? (Taste Test + Recipe)#abkarikitchen #muttonbiryani *Opening Hook (First 3 Lines Are Critical!)* "🔥 The SECRET Behind the World's Most Viral Mutton Biryani! 🔥 After 10,000+ trials, I've perfected the ULTIMATE mutton biryani recipe that's taken YouTube by storm with over 100M views! Today I'm revealing EVERY secret - from the perfect spice blend to the dum technique that makes restaurants jealous." *Why This Recipe Works* • Restaurant quality in just 45 minutes • Foolproof method even beginners can master • Uses simple ingredients you already have • Packed with professional chef secrets • The ONLY biryani recipe you'll ever need *Key Moments (Timestamps)* 0:00 - The BIGGEST biryani mistake 99% make 1:30 - Secret ingredient that changes everything 3:15 - Perfect rice:water ratio revealed 4:25 - Dum technique for fall-off-the-bone mutton 5:00 - Final taste test (you won't believe the result!) *Engagement Boosters* "Comment 'BIRYANI KING' if you're making this tonight! 👑 Which recipe should I make next? Let me know below! ⬇️" *Subscribe Prompt* "Join 1M+ food lovers who get my secret recipes! 🔔 Hit BELL icon to never miss a new video 👍 Smash LIKE if you love authentic biryani!" *Watch Next Suggestions* "Next watch: 1. My Butter Chicken that got 50M views 2. The Perfect Garlic Naan in 10 mins 3. 5 Restaurant Secrets They Never Share" *Business Inquiries* For sponsorships/collabs: contact@email.com *Hashtags* #MuttonBiryani #ViralRecipe #100MViews #FoodTrend #BiryaniLover #HyderabadiBiryani #YouTubeAlgorithm #RecipeHack #Foodie #TrendingNow Ingredients 🍗 Main Ingredients:** 1. *Mutton* - 1 kg (bone-in, preferably leg or shoulder pieces) 2. *Basmati Rice* - 500g (soaked for 30 mins) 3. *Onions* - 4 large (thinly sliced, for birista/fried onions) 4. *Tomatoes* - 3 (finely chopped) 5. *Ginger-Garlic Paste* - 2 tbsp (freshly ground) 6. *Green Chilies* - 4-5 (slit) 7. *Fresh Coriander & Mint Leaves* - 1 cup (chopped) 8. *Saffron* - 1 pinch (soaked in 2 tbsp warm milk) (for aroma & color) 9. *Ghee* - ½ cup (or mix with oil for richness) 10. *Oil* - ½ cup (for frying onions) --- 🌿 Whole Spices (for tempering):** 1. *Bay Leaves* - 2 2. *Cinnamon* - 2-inch stick 3. *Green Cardamom* - 6 pods 4. *Black Cardamom* - 2 pods 5. *Cloves* - 6 6. *Star Anise* - 1 7. *Shahi Jeera* - 1 tsp (or caraway seeds) 8. *Mace (Javitri)* - 1 piece (optional) 9. *Black Peppercorns* - 1 tsp --- 🧂 Powdered Spices:** 1. *Red Chili Powder* - 1 tbsp (adjust to taste) 2. *Turmeric Powder* - 1 tsp 3. *Coriander Powder* - 2 tbsp 4. *Garam Masala* - 1 tsp 5. *Biriyani Masala* - 2 tbsp (use store-bought or homemade) --- 🍶 Wet Ingredients for Marinade:** 1. *Thick Yogurt* - 1 cup (whisked) 2. *Lemon Juice* - 2 tbsp 3. *Rose Water* - 1 tsp (optional, for fragrance) 4. *Kewra Water* - 1 tsp (optional, for floral notes) --- 🍚 For Layering & Dum Cooking:** 1. *Fried Onions* - 1 cup (reserve some for garnish) 2. *Saffron Milk* (for drizzle) 3. *Ghee* - 2 tbsp (for drizzling) 4. *Mint & Coriander Leaves* - for garnish --- 🔥 Optional but Recommended:** *Kewra Essence* - 2 drops (for authentic Hyderabadi flavor) *Fried Cashews & Raisins* - for garnish *Boiled Eggs* - 4 (for serving) --- *📝 Pro Tips:* 1. *Marination Time**: Marinate mutton for **at least 2 hours* (overnight for best results). 2. *Rice Parboiling**: Cook rice **70% done* (grains should break with slight pressure). --- 🍳 Step-by-Step cooking process 3️⃣ Cook the Mutton** In a heavy pot, heat 2 tbsp onion oil + 2 tbsp ghee. Add *whole spices* (bay leaves, cardamom, cinnamon, etc.) → sauté 30 sec. Add marinated mutton → sear on high heat for 5 mins. Add 3 chopped tomatoes, 4 slit green chilies → cook till oil separates (~15 mins). Add 1 cup water → simmer covered *until mutton is 80% tender* (~25 mins). *Pro Tip:* If using pressure cooker, cook for **4 whistles**. 4️⃣ Parboil the Rice** Soak 500g basmati rice 30 mins. Boil 8 cups water with: 1 tsp salt 1 tsp shahi jeera 2 bay leaves Add drained rice → cook till *70% done* (3-4 mins). Drain immediately. Layering (Zamindari Style)** 1. *Bottom Layer:* Spread half-cooked mutton with gravy. 2. *Middle Layer:* Add half rice → sprinkle mint, coriander, fried onions, 1 tbsp ghee. 3. *Top Layer:* Repeat rice → drizzle **saffron milk**, rose/kewra water, fried nuts. 6️⃣ Dum Cooking (Sealed Pot Method)** Cover with tight lid → seal edges with **dough or foil**. Cook on *low heat* for 25 mins (place tawa under pot to avoid burning). *Pro Trick:* Turn off heat → let it rest *10 mins* before opening.