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

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 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: 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 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