Zam Zam Biryani | Mutton Zam Zam Biryani | Cooking Centre | скачать в хорошем качестве

Zam Zam Biryani | Mutton Zam Zam Biryani | Cooking Centre |

#bakraeidspecial #goshtrecipe #zamzambiryani #easyrecipe #homemadefood #authenticrecipe #traditionalfood #homecooking #comfortfood #foodie #muttonlovers #yummy #foodgoals #cookwithme #dinnerrecipe #eidaladha #festivefood #festiverecipes #muttonbiryani #recipebiryani #spicyfood #meatrecipes #goshtrecipe #ramzanspecial #chickenzamzambiryani Written Recipe for Zam Zam Biryani: For Cooked Liver Ingredients: •Mutton Liver + Sliced Onions (Mutton Kaleji + Piyaz): ½ kg + 1 small •Cooking Oil: ½ Cup •Salt (Namak): 1 tsp or to taste •Ginger Garlic Paste (Adrak Lehsan Paste): 1 tbsp •Crushed Green Chillies (Hari Mirch): ½ tbsp •Sliced Onion (Piyaz): 1 Small Direction: •In a wok, combine mutton liver, sliced onions, cooking oil, salt, ginger-garlic paste, crushed green chilies, and sliced onion. Cook on high heat until the water reduces, then set aside. For Cooked Mutton Ingredients: •Mutton Pieces: 1 kg •Salt (Namak): ½ tbsp •Ginger Garlic Paste (Adrak Lehsan Paste): 1-½ tbsp •Sliced Onion (Piyaz): 1 medium •Crushed Green Chillies (Hari Mirch): 1 tbsp •Cooking oil: ½ Cup Direction: •In a pressure cooker, add mutton pieces, salt, ginger-garlic paste, sliced onions, crushed green chilies, and cooking oil. Cook on high heat until the cooker whistles twice. Release pressure naturally and set aside. For Fried Potatoes Ingredients: •Wedges Potato (Aloo): 3 medium •Red Food Colour: ½ tsp •Orange Food Colour: ½ tsp •Green Food Colour: ½ tsp •Oil for frying Direction: •Divide potato wedges into three batches and coat each batch with a different food color (red, orange, or green). •Fry the colored potatoes in cooking oil until golden brown and tender. Set aside. For Dry & Crush Masala    • Dry & Cursh Masala|How to Store Dry & Curs...   For Crispy Fried Kofta    • Crispy Mutton Kofta Fry | Cooking Centre |   For Zam Zam Biryani Ingredients: •Cooking Oil: 1 Cup •Slit Green Chillies (Hari Mirch): 15 •Sliced Onion (Piyaz): 6 medium •Bay Leaves (Tez Patta): 2 •Cinnamon Stick (Darchini): 2 •Star Anise (Badiyan): 2 •Green Cardamom (Hari Elaichi): 6 •Black Cardamom (Badi Elaichi): 2 •Mace (Javitri): 1 Blade •Parmotrema Perlatum (Dagad Phool): 2 •Black Pepper (Kali Mirch): 30 •Cubeb (Kabab Chini): 20 •Cloves (Laung): 20 •Cumin Seeds (Zeera): 1 tbsp •Chicken Pieces: 1-1/2 kg •Ginger Garlic Paste (Adrak Lehsan Paste): 2 tbsp •Tomato Wedges (Tamatar): 3 medium •Salt (Namak): 1 tsp or to taste •Coriander Powder (Dhania Powder): 2 tbsp •Cooked Mutton •Cooked Mutton Liver •Curd (Dahi): 2 Cup •Garam Masala Powder: 1-½ tbsp •Kasuri Methi: 2 tbsp •Dry & Crush Masala: 2 tbsp •Dry Lemon: 1 •Black Pepper Powder (Kali Mirch Powder): ½ tbsp •Coriander Leaves (Kotmir): 1 Cup •Mint Leaves (Pudina): ½ Cup •Basmati Rice (Soaked 30 mints & Boiled with Salt & whole spices): 2 Kg •Water + Lemon Juice 1 Cup •Rose Water: ½ Cup •Red Food Colour + Milk: ½ cup •Green Food Colour + Milk: ½ cup •Orange Food Colour + Milk: ½ cup •Crispy Fried Kofta •Boiled Eggs •Fried Colored potatoes •Chopped Coriander Leaves Direction: •In a large wok or heavy-bottomed pot, heat cooking oil and sauté whole spices (bay leaves, cinnamon sticks, star anise, cardamom, mace, black pepper, cubeb, cloves, cumin seeds) and sliced onions until the onions are translucent. •Add chicken pieces and mix well. Add ginger-garlic paste, tomato wedges, salt, and coriander powder. Cover and cook on a low flame for 5 minutes. •Stir in the pre-cooked mutton and mutton liver. Cover and cook on a low flame for another 5 minutes. •Add curd, garam masala powder, kasuri methi, dry and crushed masala, dry lemon, and black pepper powder. Mix well, cover, and cook on a low flame for 5 minutes. •Remove the dry lemon from the gravy. Add chopped fresh coriander leaves and mint leaves. •Place the wok on a heavy-bottomed tawa or griddle over high heat. •Layer boiled basmati rice over the masala. Drizzle with water-lemon mixture, rose water, and different colored food solutions. •As soon as steam appears, cover the wok with plain paper and a heavy, tight-fitting lid to trap the steam for the "dum" cooking process. •Cook for 15-20 minutes until the rice is fully cooked. •Remove the paper and lid. Arrange crispy fried kofta, boiled eggs, and the fried colored potatoes on top of the rice. Garnish with chopped fresh coriander leaves. •Re-cover with the lid and cook for an additional 5 minutes to allow flavors to meld. •Gently mix and serve the Zam Zam Biryani hot.