BIRYANI MASALEH WALI || DAIG STYLE || SHAADIYON WALI || DAWATOON WALI

Dear friends, Presenting Biryaani || Masaleh Wali || Daigh Style. (Copyright Protected)
INGRIDIENTS:
PART I: BIRYANI ka MASALA

DO NOT USE HALDI (TERMERIC) AT ALL
Meet (Beef, Mutton or Chicken) 1.5kg
OIL/Banaspati Ghee: 2 Cups
Dahi/Yogurt: 2 Cups
Tomato: 500 gm (Just Modified, not in video use 8 pieses per tomato during making qorma and cook that well so they can be mixed as a part of Qorma)
Citric Acid: ¼ Tbsp. (Note: use only if Dahi is not too sour.)
Onion Yellow: 400 gm (To fry in oil to gold brown)
Adrak/Ginger Paste: 4 Tbsp
Lehsan/Garlic Paste: 3Tbsp
Dried Aaloo Bukhare(Plump): 10 Pcs
Salt: 3Tbsp
Red Chili Powder: 2Tbsp
Paprika: 2Tbsp
Dried Ginger Powder: 1Tbsp (Modified: Do not use any more)
Dhania/Coriander Powder: 2Tbsp
Ajino Moto(MSG) 3Tbsp

GROUND GARAM MASALEH

Black Pepper: ¾ Tbsp
Laong(Cloves): 8pcs
Sounf(Fennel): 1Tbsp
Ajwain: 1/2 tbsp
Zeera (Cumin): 1Tbsp
Badi Ilaichi (Cardamom): 2Pcs
Jyfel (Nutmeg) Powder: ½ Tbsp
Javetry Powder: ½ Tbsp

SABIT GARAM MASALEH (WHOLE SPICES)

Badian(Star Anis): 4 whole Pieces
Tez Patta: 2
Cloves: 8
Kala zeera: 1Tbsp
Black Pepper: ½ Tbsp
Badi Ilaichi: 4Pcs
Green Ilaichi: 8Pcs

PART II SPICES IN RICE DURING BOILING
Rice (Basmati best quality long grain) 1.5 to 2kg
Salt: 7 Tbsp
Badian(Star Anis) Whole: 5Pcs
Laong(Cloves): 8Pcs
Tez Patta: 3
Dar Chini(Cinnamon Stick): 2 big sticks
Small Green Chili Whole: 9Pcs
Water: Warm 8 to 10 glasses.

PART III at the time of DUM

Orange color: 1 Tbsp dissolved in 1/4 cup of water.
Kewda water: 4 to 5 Tbsp.
Hara Dhanya (Cilantro): ¼ Bunch (Only at the time of DUM)
Lemon Slices: 10
Tomato Slices: 10
IMPORTANT: From Diamond Velji:
Talking about Aji-No-Moto:
Monosodium glutamate (MSG) is the sodium salt of glutamic acid (glutamate). MSG is a flavor enhancer which has been used effectively for nearly a century to bring out the best flavor of foods.
AJI-NO-MOTO® is a product brand name of monosodium glutamate (MSG)
In 1959, the U.S. Food and Drug Administration labeled MSG as “Generally Recognized as Safe” (GRAS), and it has remained that way ever since. Yet, it was a telling sign when just 10 years later a condition known as “Chinese Restaurant Syndrome” entered the medical literature, describing the numerous side effects, from numbness to heart palpitations, that people experienced after eating MSG.
One of the best overviews of the very real dangers of MSG comes from Dr. Russell Blaylock, a board-certified neurosurgeon and author of “Excitotoxins: The Taste that Kills.” In it he explains that MSG is an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain damage to varying degrees — and potentially even triggering or worsening learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more.