Delhi Biryani
by #MA Sana
Qorma
• 1.5 pao/ 350 grams bareek katti hoee payz (onion)
• Ghee ya oil (or a mix of both)
• 2 Bari ellaichi
• 4 long
• 1 tsp sabit zeera
• 5-6 sabit kaali mirch
• 2 tbsp adrak lehsan ka paste
• Murghi 500 g haddi ke saath (750 g agar gosht zada chaheeye)
• 1-2 tbsp lal mirch powder or as required
• 1 tbsp garam masala powder
• 1 tsp zeera powder
• 1 tsp haldi
• 2 temmatar, chilka utar lein, aur kaat lein teematar
• 1 pao / 223 g yogurt, halka se pheint lein
• ½ gaddi hara dhaneeya (kaat lein)
• ½ gaddi poodena (kat lein)
• 6 bullet chilli
• salt 2 tsp or as required
CHAWAL AUR DUM:
• ½ kg or 500 g Basmati chawwal
• 2 tbsp salt or as required
• 2-4 long
• 2 haree elaichi
• 1 dar cheeni
• 1 teiz pat
• 1-2 tbsp kewra water mein zarde ka rung mila lein
MASALA MIX FOR DUM:
Grind into a fine powder: 3 haree ealichi, 1 bari elaichi, 1 tukra jaifel, 1 tukra jaiwatri ka (1 jaiwatri ko torein 4 hisson mein, aur aik istemal karein)
Method
1. Pyaz (onion) fry karein jab tak golden ho jaye.
2. Sabit garam masala dalein aur fry karein halki anch pe, jab tak khusbo ajaye
3. Adrak lehsan dalein aur fry karein jab tak khusbu ajaye
4. Anch teiz karein, murghi dalein aur fry karein jab tak murghi ka paani aur khoon khushk ho jaye. Kachay gosht ko bhooney beghair agar cook karein ge toh heek ya badbooh aye gi.
5. Pissa hoa masala, namak, aur 3 se 4 tbsp paani dal ke bhoon lein. Paani dalne se masala jalay ga nahi.
6. Teematar dal ke bhoonei thori deir.
7. Choolay pe se pateeli hata dein, dahi dal ke mix karein, wapis choolay pe rakh dein. Teiz anch pe dahi phat jata hai.
8. Adhi miqdar hara masala dal ke, lid se cover kar dein. Halki anch pe pakein jab tak taree (oil) nazr anay lage aur gosht pak jaye.
9. Choola band kar dein.
10. Chawwal ko garam masalay aur namak ke saath ubail lein.
11. Pani pekh dein aur chawal qorma ke ooper dal dein.
12. Aik taraf kewra water dal dein.
13. Hara masala dal dein.
14. 1 tbsp melted ghee dalein chawal ke ooper.
15. 2 chotee chutki jaifel jaiwatri ka powder dalein.
16. Dum pe rakh dein.
17. Best eaten with kachoomar & haree chutney ka raita.
TIPS:
1. Please read my post & watch video on dum aur kholne ka tareeqa.
2. Teematar ko grind nahi karna hai.
3. Garam masala aur haldi powder bher ke nahi leina hai.
4. Asli Biryani Basmati aur Ghee mein bantee hai jiss se zaiqa ata hai. Mein oil aur ghee mix kar leiti hon agar dil ke mareez ke liye bana rahi hon. Apki ki marzi aap jo istemal karna chahein.
5. Bacha hoa jaifel jaiwatri ko glass bottle mein store karein.
6. Zada Kewra aur Jaifel Jaiwatri se karwahat ajati hai.
7. Agar red meat ki biryani banani hai toh qorma mein akhir mein, paani dal ke halqi aanch pe pakne dein jab tak gosht gal na jaye.
8. Aur sab se zaroori baat: onion ko golden karna hai. Agar lal kia ya jaladi onion toh biryani ka zaiqa aur rung, dunnoh kharab ho jaein ge. Agar onion jal gaee toh pheink dein aur doobara se shooro karein.
Tags:
Rice