PERFECT DEGI BIRYANI, || دیگی بریانی,बिरयानी Shadion WALI || With lot of cooking tips

Dear friends presenting PERFECT DEGI BIRYANI || SHADIYOON WALI || With lot of cooking tips. Copyright Protected. For Written PROCEDURE to make this BIRYANI please see PROCEDURE after RECIPE CARD in our new video PERFECT BIRYANI MASALA

RECIPE CARD
FOR CHICKEN QORMA Masala
Chicken: 8 Lbs (3.6 Kg) (Leg and Thigh Preferred)
Dahi (Yogurt): 4 Cups
Oil/Ghee: 4 Cups
Yellow Onion Sliced: 1 Kg
Milk: 3 Cups
Ginger Paste: 8 Tbsp
Garlic Paste: 8 Tbsp
Lemon Juice: 6 Tbsp
Dried Plump: 25
Tomatoes: 1.5 Kg
Green Chili Small: 10
Cilantro (Hara Dhaniya) : 1 Bunch Chopped
Mint Leaves Fresh: 30 mg Chopped
Already GROUND SPICES
Salt: 5 Tbsp
Red Chili Powder: 5 Tbsp
Kashmiri Chili Powder: 6 Tbsp
Haldi (Turmeric) Powder: 1 Tbsp
Coriander Powder: 5 Tbsp
Sounf (Fennel Seed) Powder: 3 Tbsp
Javetri (Mace) Powder: 1.5 Tsp
Jyfal (Nutmeg) Powder: 1.5 Tsp
WHOLE SPICES TO BE FINE GRINDED
Black Pepper: 2 Tsp
Cloves (Loang): ½ Tbsp
White Cumin Seeds: 1 Tbsp
Black Cardamom: 2
Green Cardamom: 7
WHOLE SPICES WILL BE USED WHOLE
Black Pepper: 1 Tbsp
Cloves (Loang): 1/2 Tbsp
Badian (Star Anise): 5
Green Cardamom: 15
Black Cardamom: 4
Bay Leaves (Tez Patta): 5
Cinnamon Stick: 3 of 2 Inches

B O I L I N G R I C E
Long Grain or Extra Long Grain Basmati Rice: 7 to 8 Lbs ( 3 kg to 3.6 kg) Soaked in water for 4 Hours
Salt: 18 Tbsp
Green Chili Small: 12
Badian (Star Anise): 5
Bay Leaves: 4
Cinnamon Stick: 5 of 2”
Green Cardamom: 12
Cloves (Loang): ½ Tbsp

FOMATING LAYERS (TEH)
Slices of Tomatoes: 16
Slices of Lemon: 16
Cilantro (Hara Dhaniya) Chopped: 1 Bunch

FINAL DUM LAGANAA
Yellow Food Color: 1 Tsp Mixed in 1 Cup of Water
Orange Food Color: 1 Tsp Dried
OIL: 2 Cups to be spread on top layer of boiled rice
KEWDA WATER: 1 Cup
Javetry Powder: ½ Tbsp
Jyfal Powder: ½ Tbsp

GARNISHING
Cilantro Chopped
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RECIPE CARD for 1kg |RECIPE CARD for 1 kg||RECIPE CARD for1 kg
FOR CHICKEN QORMA Masala
Chicken: 1 Kg) (Leg and Thigh Preferred)
Dahi (Yogurt): 1.5 Cup
Oil/Ghee: 2 Cups
Yellow Onion Sliced: 300 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
Already GROUND SPICES
Salt: 3 Tbsp
Red Chili Powder: 1.5 Tbsp
Kashmiri Chili Powder: 2 Tbsp
Haldi (Turmeric) Powder: 1 Tsp
Coriander Powder: 1.5 Tbsp
Sounf (Fennel Seed) Powder: 1 Tbsp
Javetri (Mace) Powder: 1/4 Tbsp
Jyfal (Nutmeg) Powder: 1/4 Tbsp
WHOLE SPICES TO BE FINE GRINDED
Black Pepper: 1/2 Tsp
Cloves (Loang): 4
White Cumin Seeds: 1 Tsp
Black Cardamom: 1
Green Cardamom:3
WHOLE SPICES WILL BE USED WHOLE
Black Pepper: ½ Tbsp
Cloves (Loang): 8
Badian (Star Anise): 2
Green Cardamom: 7
Black Cardamom: 2
Bay Leaves (Tez Patta): 2
Cinnamon Stick: 1 of 2 Inches

B O I L I N G R I C E
Long Grain or Extra Long Grain Basmati Rice: 1 kg Soaked in water for 4 Hours
Salt: 6 Tbsp
Green Chili Small: 15
Badian (Star Anise): 2
Bay Leaves: 2
Cinnamon Stick: 2 of 2”
Green Cardamom: 5
Cloves (Loang): 6

FOMATING LAYERS (TEH)
Slices of Tomatoes: 7
Slices of Lemon: 7
Cilantro (Hara Dhaniya) Chopped: 1/2 Bunch

FINAL DUM LAGANAA
Yellow Food Color: 1/2 Tsp Mixed in 1 Cup of Water
Orange Food Color: 1/2 Tsp Dried
OIL: 1 Cups to be spread on top layer of boiled rice
KEWDA WATER: 1/4 Cup
Javetry Powder: 1/4 Tbsp
Jyfal Powder: 1/4 Tbsp

GARNISHING
Cilantro Chopped