Dear friends presenting the Best Biryani in the world. This biryani is compatible with anywhere’s BIRYANI. Its our guarantee that if you make this biryani for your restaurant. It will make your restaurant No.1
To make Biryani Masala Used in this recipe Go to https://www.youtube.com/watch?v=8lBzLAjXgRE General Recipe Card: KORMA (Qorma): Chicken: 1 kg, Yogurt: 1 Cup, Whole Milk: 1 Cup, Oil: 1 cup, Ginger Paste: 3 Tbsp, Garlic Paste: 3 Tbsp, Lemon Juice: 3 tbsp, Light Imli ka Paani: 3 tbsp, Onion Sliced: 300 Gm, Tomatoes: 200 Gm, Small green Chili: 8 Chopped Cilantro: 1 Cup, Chopped Mint: 1 Cup, Curry Leaves: 10, Biryani Masala: Salt: 1 Tbsp, Red Chili Powder: 1.5 Tbsp, Kashmiri Chili Powder: 1.5 Tbsp, Turmeric Powder: 1/2 Tbsp, Ground Coriander: 1.5 Tbsp, Black salt: 1 Tbsp, Jyfal powder: 1/4 Tbsp, Javetri Powder: 1/4 Tbsp WHOLE SPICES TO FINE GRIND: Cumin Seeds: 1 Tbsp, Black pepper: 1/2 Tbsp, Cloves: 12, Black Cardamom: 3, Green Cardamom: 8, Star Anis 1, Cinnamon stick: 1 of 1 Inch WHOLE SPICES WILL GO WHOLE: Cloves: 10, Green Cardamom: 10, Black Cardamom: 2, Black Pepper: 1/2 Tbsp, Star anis: 2 Boiling Rice: Salt: 4 Tbsp, Extra Long Grain Basmati Rice: 1 Kg Soaked in warm water for 4 Hours, Cinnamon Stick: 2 of 3 inches, Green Pepper: 8, Green Cardamom: 12 TEH LAGANA: Dried rose petal: 1 cup, Cilantro chopped: 1 Cup, Mint Chopped 1 cup, Small Orange 2 make slices as in the video, Pinaple Chunks: 1 cup, Fried onion: 1/2 cup DUM LAGANA: Yellow color mixed in 4 Tbsp water, Kewda Water: 4 Tbsp, Orange Color 1/4 Tsp, Jyfal powder: 1/4 Tsp, Javetri Powder: 1/4 Tsp, Green Cardamom Powder: 1/4 tsp, Oil: 1 cup, Ghee 5 Tbsp FOR DELHI AREA QORMA: Chicken: 5 kg medium pieces (Leg and thigh prefered), Yogurt: 3 cups, Milk: 4 Cups, Oil: 4 cups. Onion: 1 Kg, Tomatoes: 1 Kg, Lemon Juice: 1 cup, Imli Ka pani: 1 Cup, Ginger Paste: 1 Cup, Garlic Paste: 1 Cup, Small Green Chili: 40, Chopped cilantro: 4 Cups, Chopped Mint: 4 cups, Curry Leaves: 50 Biryani Masala: Salt: 5 Tbsp, Red Chili Powder: 5 Tbsp, Kashmiri Chili Powder: 5 Tbsp, Turmeric Powder: 2 Tbsp, Ground Coriander: 5 Tbsp, Black salt: 3 Tbsp, Jyfal powder: 1 Tbsp, Javetri Powder: 1 Tbsp WHOLE SPICES TO FINE GRIND: Cumin Seeds: 4 Tbsp, Black pepper: 1 Tbsp, Cloves: 24, Black Cardamom: 8, Green Cardamom: 30, Star Anis 3, Cinnamon stick: 5 of 1 Inch WHOLE SPICES WILL GO WHOLE: Cloves: 35, Green Cardamom: 40, Black Cardamom: 8, Black Pepper: 1 Tbsp, Star anis: 5 Boiling Rice: Salt: 20 Tbsp, Extra Long Grain Basmati Rice: 5 Kg Soaked in warm water for 4 Hours, Cinnamon Stick: 10 of 3 inches, Green Pepper: 40, Green Cardamom: 60 TEH LAGANA: Dried rose petal: 4 cup, Cilantro chopped: 3 Cup, Mint Chopped 3 cup, Small Orange 4, make slices as in the video, Pinaple Chunks: 3 cup, Fried onion: 2 cup DUM LAGANA: Yellow color: 1/2 Tbsp mixed in 16 Tbsp water, Kewda Water: 1 Cup , Orange Color 1 Tsp, Jyfal powder: 1 Tsp, Javetri Powder: 1 Tsp, Green Cardamom Powder: 1 tsp, Oil: 3 cup, Ghee 15 Tbsp FOR KARACHI AREA QORMA: First part same as DELHI area Biryani Masala: Salt: 5 Tbsp, Red Chili Powder: 6 Tbsp, Kashmiri Chili Powder: 6 Tbsp, Turmeric Powder: 2.5 Tbsp, Ground Coriander: 6 Tbsp, Black salt: 3 Tbsp, Jyfal powder: 1 Tbsp, Javetri Powder: 1 Tbsp WHOLE SPICES TO FINE GRIND: Cumin Seeds: 4 Tbsp, Black pepper: 1.5 Tbsp, Cloves: 24, Black Cardamom: 8, Green Cardamom: 30, Star Anis 3, Cinnamon stick: 5 of 1 Inch WHOLE SPICES WILL GO WHOLE: Cloves: 35, Green Cardamom: 40, Black Cardamom: 8, Black Pepper: 1 Tbsp, Star anis: 5 TEH LAGANA: Same as Delhi Area + sliced Tomatoes: 200 gm, Sliced Lemon: 15 Slices DUM LAGANA: Same as Delhi Area LUCKNOW AREA: QORMA: Same as DELHI area, + Mutton Paya Juice: 2 Cups, Milk will be 5 cups instead of 4 Cups BIRYANI MASALA WILL BE SAME as DELHI area only red Chili Powder will be 4 Tbsp TEH LAGANA: Same as Delhi Area DUM LAGANA: Same as Delhi Area MUMBAI AREA SAME AS KARACHI AREA + 2 Kg Boiled Potatoes Quarters. Skin Off HYDERABAD INDIA AREA QORMA same as Delhi area + Green Chili Long Sliced: 5 BIRYANI MASALA will be same as KARACHI but Red Chili Powder will be 6 Tbsp, Kashmiri Chili Powder will be 7 Tbsp, Crushed pepper will be 5 Tbsp, Whole spices will be same as Karachi + Shah Zeera: 4 Tbsp, Pathar ke Phool: 5 Pieces of 1 inch. TEH LAGANA: Same as DELHI area DUM LAGANA: 1) Saffron in milk spreaded 2) Then Ghee/Oil Spreaded 3) Then Rose Water Spreaded 4) Then Fried onion then Chopped Mint and then chopped Hara dhaniya Seal with Flour Dough LAHORE AREA Same as KARACHI AREA DUBAI and All Middles East Area Same as Karachi Area KOLKATA AREA QORMA same as DELHI AREA + Boiled Eggs and Boiled Whole Potatoes Rest will be same as DELHI area How to use see our KOLKATA BIRYANI recipe
https://www.youtube.com/watch?v=3ZbvgPlOHvE
USA and CANADA AREAS Same as DELHI area and also Same as KARACHI area, both will be very successful TAMIL NADO AREA
Same as HYDERABAD INDIA area but spices will be little more spicy specially chili powders.