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. IF YOU LIKE THIS VIDEO IN SHORT FORM SEE OUR SAME RECIPE IN 11 MINUTES https://www.youtube.com/watch?v=c-zqam4fhkA
Also see the second part of this video, TEH LGANA/DUM LAGANA, https://www.youtube.com/watch?v=oRhtFk29NVQ
RECIPE CARD FOR CHICKEN QORMA Masala
Chicken: 8 Lbs (3.6 Kg) (Leg and Thigh Preferred)
Dahi (Yogurt): 2 Cups
Oil/Ghee: 2.5 Cups, Yellow Onion Sliced: .8 Kg, Milk: 2 Cups Ginger Paste: 8 Tbsp
Garlic Paste: 6 Tbsp , Lemon Juice: 5 Tbsp, Dried Plump: 25, Tomatoes: 1. Kg
Green Chili Small: 8, Cilantro (Hara Dhaniya) : 1 Bunch Chopped, Mint Fresh: 30 mg Chopped
Already GROUND SPICES
Salt: 5 Tbsp, Red Chili Powder: 3 Tbsp, Kashmiri Chili Powder: 3 Tbsp, Turmeric) Powder: 1 Tbsp
Coriander Powder: 4 Tbsp, Sounf (Fennel Seed) Powder: 2 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 1 Kg
FOR CHICKEN QORMA Masala Chicken: 1 Kg , Dahi (Yogurt): 1 Cup, Oil/Ghee: 1.5 Cups
Yellow Onion Sliced: 300 gm, Milk: 1 Cups, Ginger Paste: 3 Tbsp, Garlic Paste: 3 Tbsp,
Lemon Juice: 2 Tbsp, Dried Plump: 10, Tomatoes: 300 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 Tbsp, Kashmiri Chili Powder: 1 Tbsp
Haldi (Turmeric) Powder: 1 Tsp, Coriander Powder: 1Tbsp, 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
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RECIPE CARD 5 Kg Chicken: : (Leg and Thigh Preferred)Dahi (Yogurt): 3 CupsOil/Ghee: 4 Cups, Yellow Onion Sliced: 1 Kg, Milk: 3 Cups, Ginger Paste: 10 Tbsp, Garlic Paste: 10 Tbsp
Lemon Juice: 8 Tbsp, Dried Plump: 30, Tomatoes: 1.5 Kg, Green Chili Small: 10
Cilantro (Hara Dhaniya) : 1 Bunch Chopped, Mint Leaves Fresh: 1/2 bunch ChoppedAlready GROUND SPICES: Salt: 5 Tbsp, Red Chili Powder: 4 Tbsp, Kashmiri Chili Powder: 4 Tbsp
Haldi (Turmeric) Powder: 1 Tbsp, Coriander Powder: 3 Tbsp, Sounf (Fennel Seed) Powder: 2 tbsp
Javetri (Mace) Powder: 1.5 Tsp, Jyfal (Nutmeg) Powder: 1.5 Tsp WHOLE SPICES TO BE FINE GRINDEDBlack Pepper: 2 TspCloves (Loang): ½ TbspWhite Cumin Seeds: 1 TbspBlack Cardamom: 2Green Cardamom: 7WHOLE SPICES WILL BE USED WHOLEBlack Pepper: 1 TbspCloves (Loang): 1/2 Tbsp Badian (Star Anise): 5Green Cardamom: 15Black Cardamom: 4Bay Leaves (Tez Patta): 5Cinnamon Stick: 3 of 2 Inches B O I L I N G R I C ELong Grain or Extra Long Grain Basmati Rice: 4.5 kg Soaked in water for 3 HoursSalt: 18 TbspGreen Chili Small: 15Badian (Star Anise): 5Bay Leaves: 4Cinnamon Stick: 5 of 2”Green Cardamom: 12Cloves (Loang): ½ TbspFOMATING LAYERS (TEH)Slices of Tomatoes: 18Slices of Lemon: 18Cilantro (Hara Dhaniya) Chopped: 1 BunchFINAL DUM LAGANAAYellow Food Color: 1 Tsp Mixed in 1 Cup of WaterOrange Food Color: 1 Tsp DriedOIL: 2 Cups to be spread on top layer of boiled riceKEWDA WATER: 1 CupJavetry Powder: ½ TbspJyfal Powder: ½ Tbsp

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