Mutton Dum Biryani | Mutton Biryani Recipe | Gosht Biryani | Biryani Recipe

Mampu Kati ha Mampu Dom Dam na Riyanii aj pratiyari khous kautd karte huwe kaimen Mother you're looking at Prashant's question aren't you And I sewed it tightly so it wouldn't come loose You must do the same as well And what have you done with the 800 grams of onions You need to save 200 grams of onion And 600 grams of onions how will you manage that from the shrub I'll show you what it looks like after cutting Place the pot in which you're preparing the biryani on the stove And first pour it into that At least 600 grams of oil and heat it up After the oil heats up add the onions and sauté them And gently push the onion through the grinder And make sure to fry it properly until golden Fry until the golden color appears And don't keep the gas on too low When you fry onions in slow hea So keep a little special gas on hand You finally have the gas so go ahead and use it When I came to see the onion color I was already late When the onion gas appears there's hope Onions are a staple ingredient Meaning make sure to keep it well in mind otherwise the onions will immediately turn too sharp and pungent As much as you need and more The golden fry will burn instead of turning golden So pay close attention in the right way Onion fries are excellent—crispy and delightfully crunchy After being made into a pancake it will be crispy fried Marinate the meat 2 tablespoons of ginger garlic paste 2 tablespoons Kashmiri red chili powder 1 teaspoon turmeric powder 2 tablespoons salt 400 grams of yogur Salt will ruin it I'll be taking the Kup Purie Mix with me to stay nourished I won't be adding any hot spices to this dish Because I'm cooking OTJot You no longer throw passes in the chaos The essence of the spice blend is The aroma of exceptionally fresh onions filled the air That's why I fried the onions first And I'm marinating the meat later It looks like this You need to keep it for at least an hour What should you do next After an hour has passed you need to soak the rice I am a dealer of one kilo three hundred grams of rice You shouldn't mess around with this kind of situation Later your rice will break And you must soak them for at least 45 minutes And you must also soak this temple saffron in the dud It says the scent is excellent and the color comes out really great Now we'll give biryani the perfect sear Because the marinated meat has already turned into an egg So you used the very same oil in which we had fried the onions If you're making it in this way add two black cardamom pods And 1 teaspoon of black pepper I need to add the mustard seeds to the hot oil before the spices so they don't burn Then you should do the same as well Four fast leaves five longs two star fours And one teaspoon of cumin seeds After adding all the spices you need to turn off the gas And see that's how you drive with such affection And gently these scents should reach your very soul lingering just beyond your senses You're so quick-witted You've already figured out the spices What exactly did Master Dao do What should you do next After such a light tap the bus gently jolted forward Those who saved 200 grams of silver kept it safe but they're now losing it all That's how you should drive just like that And love stirred the colors painting the sky with vibrant hues Love in the midst of chaos fear and spice the kitchen of Cochin ignites Bring the long knife here Don't bring water due to bad luck You're now heading out And from the great distance pull You've made your point clear What should you bring to Tivke How much is this Your awesome color has arrived for it So you did nothing at all Just drive it smoothly and handle it in the best possible way Now see how beautifully this mutton is prepared You've slipped up when yourself take such a risk What do you want to do about him Pay the gas bill right away and you need to deposit it in here A table spoon of jeera powder per glass of water One teaspoon of hot masala 2 tablespoons of jaggery 1 Tablespoon Biryanis Masala 1 Tis Poon Hill full podcas Julian Jinger 2 Table Ispuol And you don't need to sprinkle salt Because we've already forged the salt A tight fistful of coriander roughly eight to ten grams They slashed open the green curtain and threw it aside His argument resurfaced once again about the gas With masala cooking is essential but wow— Lazbaab just like this you prepared the biryani Preparing the spice mix I'm telling you I'm not lying Very good meaning to say it's essential to understand properly Now you want to see the color it's become really awesome And Khushboo Mashala it's been so much fun The fragrance of the well has become incredibly captivating A fragrance you've just said When on this temp You'll start to look truly radiant Then you must pour this into the cup with love gently You have to bit it and then geo -sure it and then just keep it Keep the small bag with you don't leave it behind Keep them separate You'll have to steal water as well along with everything else Puraar Mllo needs to boil this Desi ghee 3 spoons used I used to feel like Daisy Coor was a grain of rice in a vast field Just do the same— you'll have fun Two black litchis Eight green litchis Cinema Stick Five La Two dried leaves a few tender sprouts Add a squeeze of lemon just like that Five green pears remain after the ring was cut I'll sift them all out together Today I'm not someone who carefully sifts through things step by step You can remove all of this if you'd like A little bit of patience will go a long way—no problem at all If you don't want to then don't take it out But it's a good thing to remove it You can't possibly want all your rice at once like this Here the rice has already been drained of water Now you must do it when such water flows and runs away Look at this egg frying so perfectly See how beautifully it's cooking Slowly one by one they came together So now what you need to do is first figure out the task at hand Take these out — look here A lead-filled vessel such as this After that add a handful of brown onions roughly chopped It's pouring so hard it's amazing—water's flooding everywhere just look at it It's like just take a small bite of bread and eat it that kind of thing But I won't do that—otherwise the taste of the biryani will suffer I'm telling you the truth—you must have enjoyed watching it Now take a look at how you should do it: add the rice like this evenly spreading it all out then gently stir it around in all directions until it's uniformly mixed Watch closely it's very important This greatly enhances the flavor I'm telling you again—add everything we've prepared: the gravy whatever we've chopped see a handful of this fresh coriander fresh curry leaves chopped onions and whatever else you've fried—add it all nothing left out Add ghee a spoonful of aada kap stir it in you can add it while hot like this or even cold—no one’s going to mind Cinnamon powder gently spread like this—see how it's done—then as always place the silva foil on top because I'm showing you a very simple method just look closely properly and make sure the silva foil is placed correctly But you open it afterward You opened it later And leave it running for at least ten minutes Ten minutes after you left I stayed behind then started walking again And after turning off the gas you need to let it sit undisturbed for at least 20 minutes like this That's when your meat will be tender and the rice will turn out exceptionally delicious Our biryani has finally come to life As I informed you earlier the allotted time has now fully elapsed So first I'll pick it up and place it on the table Now what you need to do first is simply place these coils in Place it inside Chanderu or simply keep it on the Khambhi side—it's up to you As I brushed it aside from above a sweet delicate fragrance wafted up Check out how the steam is rising—just smell this aroma it's absolutely irresistible take a look The fragrance is truly exquisite—how can I possibly describe just how wonderful it is You'll truly understand only when you make such biryani yourself now I'm going to open the pot for you to see just how perfect it looks—don't miss the aroma I'm telling you again when you see the color it's absolutely stunning My mouth is watering at the thought of speaking—just look you can count each and every droplet Just one thing before I toss the ball— if you enjoyed this video If you're touched by your heart make sure to subscribe to the channel and share the video as widely as possible with your friends and family Check this out Lajabab you have to lift it like this and here’s the pickup—see how big the gosht has become now with the spices it’s really flavorful I won’t say much more I’d rather hear directly from you—how did you like watching this video See what you think My throat is so dry I can't even swallow let alone ask for water—the water's right there but I'm too parched to reach for it What are biryani if not the same ones made by them Every time you've made Dham Biriyani so far They'll all forget about it See for yourself after it's made Lajbaab biryani has been prepared Nothing needs to be added above it Syrup and syrup add some fried onions Look at this And this is your peak sir