PERFECT BIRYANI MASALA || Better than any Packet Masala

Dear friends presenting PERFECT BIRYANI MASALA || Better than any Packet Masala. Guaranteed. PROCEDURE to make Biryani with this masala is after RECIPE CARD.
RECIPE CARD: PERFECT BIRYANI MASALA
Tbsp: Table Spoon Tsp: Tea Spoon (Measuring)
Category 1 Ground Spices
Salt: 2 Tbsp
Black Salt: 1 Tsp
Red Chili Powder: 1.5 Tbsp
Kashmiri Chili Powder: 2 Tbsp
Turmeric Powder: 1 Tsp
Coriander Powder: 1 Tbsp
Javetri Powder: ¼ Tbsp (Mace)
Jyfal Powder: ¼ Tbsp (Nutmeg)
Citric Acid: 1 Pinch
MSG: 1 Tbsp
Category 2 Whole Spices to be Grinned
Black Pepper: 1 Tsp
Cloves: 5
Cumin Seed: ½ Tbsp
Black Cardamom: 1
Green Cardamom: 5
Star Anise: 1
Category 3 Whole Spices will be used Whole
Black Pepper: ½ Tbsp
Cloves: 8
Black Cardamom: 3
Green Cardamom: 8
Star Anise: 2
Bay Leaves: 3
Cinnamon Stick” 1 of 3”
Biryani Essence : 4 Drops
HOW TO MAKE PERFECT BIRYANI with this masala
PROCEDURE: You need following to make biryani with this masala
Chicken or Mutton: 1 kg to 1.25 kg (1 kg to 1 ¼ Kg) {For Chicken, leg and thigh preferred}
Rice Extra long grain Basmati: 1 kg (Soak for 4 hours)
Dahi (Yogurt): 1.5 Cup
Oil/Ghee: 2 Cups (1 Cup for Qorma, and 1 Cup for DUM)
Onion Sliced: 500 gm
Milk: 1.5 Cups
Ginger Paste: 3 Tbsp
Garlic Paste: 3 Tbsp
Lemon Juice: 3 Tbsp
Dried Plump: 10
Tomatoes: 500 gm
Green Chili Small: 5
Cilantro (Hara Dhaniya) : 1/2 Bunch Chopped
Mint Leaves Fresh: 10 gm Chopped
STEP 1: MAKING QORMA: Heat oil in a cooking pan on high flame, fry sliced onion until light brown. Remove fried onion from oil and put a side. In the remaining oil add chicken or mutton and stir fry until the color of meat turns to very light brown, add ginger garlic paste and stir fry for one minute. Turn heat on low. Add tomatoes, chopped Cilantro, chopped mint, whole green chili, yogurt, lemon juice, dried plumps and our Perfect Biryani Masala that you made. Mix all very well and turn flame to high. Keep stir frying for 3 to 5 minutes. If its chicken do not add water, put a lid on and turn flame to half of the dial. Cook for 10 to 12 minutes, when chicken tendered 70% remove it from curry. Add fried onion and Milk turn flame to high and cook until 95% curry burns and oil separates. Turn the heat off mix Chicken in it again that you removed and cover it.
NOTE: If it is Mutton then add 2 cups of water and cook until tendered 85%. Then add fried Onion and milk the cook until tendered 95%. Mutton will not be removed from curry like chicken. When Oil separates and curry burns until 95%. Turn the heat off and cover it.
STEP 2 BOILING RICE: In a cooking pot add 8 glasses of water, add 5 to 6 Tbsp of salt (I mean it), 2 black cardamom, 8 green cardamom, 6 green chili 2 star anise, 2 cinnamon stick of 2 inches and 10 cloves. Boil on full flame. When water start boiling add soaked basmati rice and mix well. Put the lid on. Keep checking rice every 2 to 3 minutes. As soon as rice tendered 85% turn flame off. And drain all salted water immediately and separate all tendered rice.
STEP 3 Layer of rice and qorma Assembly
In a bigger cooking pot add half of boiled rice in the bottom of cooking pot. Add all Chicken or Mutton and Qorma on the top of that (OPTIONAL: here you can add some slices of Tomatoes, slices of lemon and chopped Cilantro) on the top of qorma of chicken or mutton. Now set up the final Layer of remaining boiled rice and level them.
STEP 4 DUM procedure
Put a round Hot Plate (TAWA) on a stove burner, Turn the heat on Full Flame. Put the cooking pot that has rice and meat on top of the Tawa. Sprinkle some fried onion, Spread some yellow food color with water on entire surface. Add some saffron with ½ cup of milk. Sprinkle dry orange color on four spots of top layer. POUR 1 Cup of plane oil on entire surface. And Finally spread 4 tbsp of Kewra water on that top surface. SEAL the pot with the lid on make sure is sealed. Cook for 5 minutes on high flame then reduce flame to ½ Flame. Cook for 15 minutes. Turn the flame off. Rest for 2 Minutes. Take the sealed lid off. Be careful of hot steam. With a plate mix the 1/6 of the biryani and dish out. Then repeat 6 times for not breaking rice. ENJOY with RIATA.
HOW TO MAKE PERFECT BIRYANI please click the following links for Perfect Degi Biryani

https://www.youtube.com/watch?v=oRhtFk29NVQ