Inside a Massive Chicken Biryani Factory - From Raw Rice and Chicken to Royal Dum Chicken Biryani скачать в хорошем качестве

Inside a Massive Chicken Biryani Factory - From Raw Rice and Chicken to Royal Dum Chicken Biryani

🔥 Step Inside a Massive Industrial Chicken Biryani Production Facility Follow the complete journey of large-scale industrial chicken biryani production — from raw basmati rice and fresh chicken to fully cooked, masala-infused dum biryani prepared in massive handis at high-volume catering scale under controlled washing, marination, parboiling, layering, steam sealing, and bulk packaging operations. Watch how aged long-grain basmati rice is received in heavy sacks, inspected, washed repeatedly to remove excess starch, and soaked for elongation before entering giant steam kettles. See raw chicken pieces trimmed, portioned, and transferred into industrial marination vats where thick yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, lemon juice, mint, and coriander are blended into a deep spice-coated mixture that clings to every surface. During rice parboiling, soaked grains rain into roaring boiling water infused with whole spices and salt, swelling to 70% doneness while remaining long and separate. At the same time, marinated chicken cooks in massive kadais as onions caramelize to golden brown, tomatoes break down into thick paste, spices bloom in hot oil, and the masala darkens into a rich, aromatic gravy base. Oil separation signals readiness as the chicken turns tender and deeply coated. Layering begins inside enormous handis lined with ghee. A base of thick chicken masala spreads evenly, followed by gentle showers of parboiled rice. Fried onions, crushed herbs, saffron milk, and slow ribbons of ghee create vibrant color gradients — white, yellow, and deep orange. The lid is sealed tightly with dough ropes, locking in steam for traditional dum cooking as internal pressure builds and flavors fuse. Inside the sealed handis, rice finishes cooking in trapped steam, absorbing masala and chicken juices. Grains elongate fully while remaining separate and fluffy. Chicken becomes tender, glossy, and deeply infused with spice. When the seal is cracked, a dramatic steam burst reveals saffron-stained rice and evenly distributed chicken beneath — no excess gravy, only fully absorbed masala richness. From vertical mixing that preserves grain integrity to bulk tray filling, garnish application, heat-sealed packaging, insulated transport loading, and synchronized dispatch — every stage is filmed inside a real industrial Indian catering kitchen with live gas flames, steam haze, stainless steel wear, spice residue, and constant kitchen rhythm. 🔥🍛🏭 🏭 Full Process Overview • Raw Material Intake & Bulk Sorting • Chicken Cleaning & Precision Portioning • Yogurt-Spice Marination • Rice Washing & Controlled Soaking • Steam Kettle Parboiling • Masala Base Development • Handi Layering with Saffron & Ghee • Dough Sealing & Traditional Dum Cooking • Steam Release & Final Fluffing • Bulk Tray Filling & Garnishing • Heat Sealing, Packing & Dispatch 🎯 Why You Should Watch • See raw basmati transform into elongated saffron-stained dum rice • Watch spice-coated chicken become tender and deeply infused • Experience traditional dum sealing at massive catering scale • Observe dramatic steam release and grain separation • Explore industrial food ASMR — rice rain, gravy bubbling, ladle scrape, steam bursts • Discover how thousands of biryani portions are produced with precision and authenticity daily 🏭 Full Process Breakdown — Industrial Chicken Biryani Manufacturing • Ingredient Receiving & Batch Logging • Parallel Rice & Chicken Preparation • Controlled Marination & Flavor Penetration • Parboiling & Grain Doneness Control • High-Volume Masala Cooking • Structured Layering & Saffron Infusion • Steam-Locked Dum Cooking • Grain Separation & Ratio Verification • Portioning & Garnish Application • Packaging, Temperature Control & Sealing • Carrier Loading & Distribution Dispatch