Mutton Palao
2 L water in 1 kg mutton ghosht to boil
Add all the below in the boiling water
for yakhni: (in cheese cloth)
1 inch Ginger,
3-4 garlic,
½ onion
6-7 long
3-4 dal cheeni
10-12 Whole black pepper
2 tbsp Dhanya
4 tbsp Shawnf
2 Star wala piece
In a hot pan,
Oil, 2 onions, first real hot 4-5 min, and then lower the
heat and let it brown.
In the onion wala hot pan, add the boiled mutton, garlic
ginger paste 2 tbsp, 1 tbsp salt, 2 tbsp red crushed pepper, and whole green
chilis 4-5, Then bhoon. Add 1 cup yogurt, add potatoes, add 1 tsp kala zeera,
add unboiled rice and add the water from the yakhni in it. 1 and a half finger
markings and then dum. Add zarday ka rung.
Karachi Biryani
Chicken, add yogurt 2 cups, 2 tbsp garlic ginger, 3-4 green
chilies, 3-4 lemon juice, mint, black
pepper, boil all of this in the masala
Fry onions, and take and put on side
Boil water in water, lil 1 tsp vinger, 2-3 green chilies,
salt, ilaichi, black peper whole, few mint leaves
Rice, chicken, fried onions, chopped mints, lemon juice,
rice, add color in milk with zafron and more fried rice.
Dehli biryani
3-4 cup oil, 1 tbsp garlic and ginger, brown onions
separately and add that, add ghosht, and cover the lid.
10-12 allo Bokhara, 10-12 small ilaichi, 10-12 long, 10-12
black peper whole, 1 Jayfal, 2-3 bay leaves, 5 star flower, 1 dal cheeni, 1 tsp
kala zeera ½ tbsp. long, > grind
these masalas.
4 tbsp red chili powder, 4 tbsp dhanya powder, 1 tbsp salt,
in yogurt, add 2 tbsp masala, mix with chicken that should
already be bhooned… and then add a bit of water.. and let it bhoon and add 1tsp
salt, 1 tbsp red chili powder
BOMBAY BIRYANI
marinate meet in 1 cup yogurt add, green masala, which has
crushed green chilis , green coriander, and green mint. Salt 1 tsp, 1 tsp red
chili powder, ¼ tsp haldi. and 2 tbsp biryani masala, and aloo bukhara
In a hot pan, add oil, and brown 1 onion, and take half of
it out, add garlic ginger paste 2 tsp, and add the marinated ghosht.
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