Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, restaurant style biryani. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This is a must have item on your Eid dinner & lunch Menu. #HappyCookingToYou #Rafhan. Choose Rafhan Corn oil to make your cooking healthier. This is kind of restaurant style of preperation of birtani they wont do dum process they cook chicken saperatly with same masalas which we use for biryani. Biryani, Biriyani or Biriani is a slow cooked layered rice dish over pressure with Veggies or Meat, Spices, Fried Onions, and Yogurt.
Restaurant style biryani is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Restaurant style biryani is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have restaurant style biryani using 24 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Restaurant style biryani:
- Take 1 cup Pani
- Prepare 1/2 tsp Haldee powder
- Make ready Namak 1/2 tbsp or to taste
- Prepare 1/2 tbsp Zeera
- Get 2 tbsp Adrak lehsan ka paste
- Prepare Pyaaz 3 sliced
- Prepare 700 gm Ghosht
- Make ready 1/2 cup Oil
- Make ready 2-3 Hari eliachi
- Make ready 2-3 Badi eliachi
- Make ready 1/2 tsp Kali mirch
- Prepare 5-6 Laung
- Prepare 2 Tez paat
- Make ready 2-3 Darchini
- Make ready 1-1/2 tbsp Dhania powder
- Make ready 2 tsp Lal mirch powder
- Make ready 1 tsp Kali mirch powder
- Make ready 1/2 tbsp Garam maslah
- Take 3 Tamatar chopped
- Take 1/2 cup Yougurt whisked
- Make ready Hara dhania 2tbsp chopped
- Get 6 Green chillies
- Get 2 tbsp Kewra water
- Prepare Zarda ka rang 1/2tsp or required
Cooked with a variety of spices with the style adopted from the state of Tamil Nadu in India. During my studies, finishing my masters at Concordia University; I noticed my friends were ordering Biryani from Desi style restaurants and having fun. Restaurant style Chinese buttery Garlic Fried Rice. has always been a quest for making a very tastyyy restaurant style or as we usually say hyderabadi style veg biryani. Famous Bamboo chicken biryani and kunda biryani(clay pot / matka).
Instructions to make Restaurant style biryani:
- Karhai mein pani,haldee powder,namak,zeera aur adrak lehsan ka paste dal kar achi tarha mix karein
- Phir pyaaz aur ghosht dal kar achi tarha mix karein or dhak kar ghosht gal janey tak pakayen jab ghosht gal jaye tu tez anch par iski bhunai kar kay side par rakh dein
- Phir pot mein oil,green cardomom,black cardamom,tez paat,dar chini,sabut kali mich,laung dal kar mix karein phir tamatar dal kar achi tarha bhunai kareyn takey tamatar soft ho jayen
- Phir ismai dhania powder,garam masalah powder,lal mirch powder,aur kali mirch powder dal kar achi tarha mix karein aur 2 mint kay liye paka lein phir ismai dahi shamil karein
- Jab dahi kay pani khush ho jaye tu ismai cooked ghosht mixture dal kar achi tarha mix karein aur 4-5 kay liye paka lein
- Phir hara dhania,hari mirch dal kar tez anch par oil alag honey tak paka lein
- Phir eik pot mein pani garam karein or usmai chawal dal dein jab chawal mein eik kani rehy jaye tu ussay achi tarha chan lein takey chawal ka sara pani gir jaye
- Phir kewra water mein zarday ka rang ghul leyen
- Phir pot mein chawal dalein,zardey ka rang dalein,phir ghosht wala mixture dalein phir chawal dalein,zardey ka rang dalein,aur ghosht wala mixture dal kar teh lagayen
- Phir dhakan dhak kar kay 15-20 kay liye steam cook karein mazedar biryani tiyar ha
Restaurant style Chinese buttery Garlic Fried Rice. has always been a quest for making a very tastyyy restaurant style or as we usually say hyderabadi style veg biryani. Famous Bamboo chicken biryani and kunda biryani(clay pot / matka). Welcome to Bhojanam & Biryani Authentic South Indian Restaurant. To layer the biryani, you'll need a heavy bottomed pan. Add vegetable and rice in alternating layers.
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