Delicious_kachchi_biryani_recipe

Delicious_kachchi_biryani_recipe

It's hard to find people who don't like raw biryani. Many people think that the process of cooking this biryani is difficult. But cooking raw biryani is no longer difficult. Check out our recipe to know how to make delicious raw biryani very easily at home.

Servings: 7-8 people

Prep Time: 20 min.

Cook Time: 1 hour.

Total Time: 1 hour 20 m.

# Tools

1.5 kg of mutton for marinating meat, 3/4 cup of tokadai,

1/4 cup of liquid milk,

1 cup of onion barista,

Ginger paste 2 tablespoons,

1 tablespoon of garlic paste,

1 1/2 teaspoons of chili powder,

Cumin powder 1 1/2 teaspoons,

Salt 1. 1/2 table spoon,

1 small bay leaf (powdered),

Cardamom powder 1/4 teaspoon,

1 1/2 teaspoons of cinnamon powder,

1/8 teaspoon of clove powder,

Nutmeg powder 1 1/2 teaspoons,

Jayitri powder 1/4 teaspoon,

Ghee / oil 1/2 cup,

For the biryani layer,

Polao rice 3.5 cups,

Whole royal cumin 1/2 teaspoon,

8-9 small potatoes,

Prunes 10-12,

Zardar color or a little saffron,

2 tablespoons of rose water and keora water,

Ghee 1/4 cup

To close the mouth of the pot, make 3 cups of flour with the required amount of water like bread yeast.

# Instructions

1. First, mix all the ingredients of the meat together with the oil and keep the meat marinated overnight.

2. Dip a little zardar color on the potato and deep fry it in oil.

3. Wash the rice and soak it in water for 20 minutes then drain the water.

4. Put enough water in a pot and put it in the oven. When the water boils, add rice. Add cumin seeds. Now shake everything well.

5. Wait until the rice boils. As soon as the rice is boiled for the first time (30% cooked), pour it in a sieve and add starch. Do not throw away the starch, this starch will be useful later, so keep a clean pot under the grate and then sift the rice.

1. In a steel bowl with a piece of burning charcoal, place the bowl in the pot in which you will cook the biryani and close the lid of the pot with 1 teaspoon of oil or ghee on the charcoal. There will be a lot of smoke. After 2 minutes open the lid and remove the steel bowl. (This will result in a foul odor inside the meat. No problem if you don't)

7. Now put 2 tablespoons of ghee in the pot. Spread the marinated meats on it. Spread 30% cooked rice evenly over the meat with potatoes.

8. Sprinkle prunes, remaining 2 tablespoons ghee and jordan on top of the rice. Finally add one to one and a half cups of rice starch.

9. Now cover the pot with a lid and cover it with flour yeast. Make sure there are no holes for air to escape.

10. Put the pot in the oven. Increase the heat of the oven for the first 10 minutes. Then keep the stove on low heat for the remaining 50 minutes.

11. The biryani will be ready in a total of one hour. After one hour, remove the pot from the oven and cover it for another 15 minutes. Then cut the flour around the pot and serve the biryani