Biryani sirf ek khana nahi, balki Biryani ka naam sunte hi munh mein paani aa jata hai. Har ghar mein ise banane ka andaaz mukhtalif hota hai, lekin ek perfect, khili-khili aur masaledaar biryani banane ka secret uske sahi masalon aur chawal ubalne ke tareeqe mein chupa hota hai.ek jazbaat hai! Bhai mojhy khod bhot passand hai Kise ko keya kahon Mary Ghar Waly kahty Hain roti aik nahi khaye jati or biryani itni 😝 Mai ny kaha mohabbat jitni bhi Kam hi hai q doston 🌟💫
Chalo a jao banaty Hain mazy ki biryani ok g 💕👍🏻
Zaroori Ajza (Ingredients)
Gosht (Beef): 1 kg (haddi wala gosht zyada mazedaar hota hai).
Chawal (Basmati): 1 kg (kam az kam 30 minute bhigoye hue).
Pyaz: 3 darmiyani size ke (bareek kate hue).
Tamatar: 3 adad (kate hue).
Dahi: 1 pao (achi tarah phenta hua).
Adrak-Lehsan ka paste: 2 khane ke chamach.
Masalay: Namak (hasb-e-zaiqa), Laal mirch powder (2 chamach), Dhaniya powder (1 chamach), Haldi (adha chamach), Garam masala sabut (zeera, laung, kali mirch, bari elaichi), aur biryani masala (2-3 chamach for extra kick).
Hara dhaniya aur podina: Ek muthi.
Hari mirchein: 4-5 adad.
Oil ya Ghee: 1 cup.
Banane Ka Tareeqa (Step-by-Step)
1. Gosht ki Bhuwayi:
Sab se pehle ek bari degchi mein oil garam karein aur pyaz ko golden brown kar lein. Jab pyaz golden ho jaye, toh adha pyaz nikal kar alag rakh lein (ise baad mein garnish ke liye use karenge). Ab bache hue pyaz mein adrak-lehsan ka paste aur gosht shamil karein. Gosht ka rang tabdeel hone tak bhunein.
2. Masala Taiyaar Karna:
Ab ismein tamatar, dahi, aur saare khushk masalay shamil kar dein. Thoda sa pani daal kar dhakkan band kar dein taake gosht achi tarah gal jaye. Jab gosht gal jaye aur oil upar aa jaye, toh samajh lein ke aapka biryani ka korma taiyaar hai. Aakhir mein hari mirchein aur thoda sa podina dal kar aanch halki kar dein.
3. Chawal Ubalna:
Ek dusri degchi mein khula pani ubalein. Ismein namak, thoda sa sabut garam masala, aur 1 chamach oil dalein (oil se chawal jurte nahi hain). Jab pani ubalne lage, toh bhigoye hue chawal dal dein. Chawal ko sirf 80% tak ubalna hai, baqi dum par pak jayenge.
4. Dum Lagana (Layering):
Ab korme wali degchi mein uble hue chawal ki teh (layer) lagayein. Upar se bacha hua brown pyaz, hara dhaniya, podina, aur zarda rang (thode se pani ya doodh mein ghol kar) daal dein.
5. Akhri Maraah:
Degchi ko achi tarah band karke pehle 5 minute tez aanch par rakhein, phir 10-15 minute ke liye bilkul halki aanch (dum) par chhor dein.
Pro Tips for Perfect Biryani
Chawal ka khayal: Chawal kabhi bhi 100% mat ubalein, warna dum dete waqt wo halwa ban jayenge.
Dahi ka istemal: Dahi dalne se gosht naram banta hai aur masala bohot lazeez aur creamy hota hai.
Garnish: Aakhir mein chidka hua zarda rang aur brown pyaz biryani ko bilkul "shadiyon wali" look deta hai.
Wasy tu Mai mojhy mangna passand nahi lykin agar ap itny hi piyar Sy kah rahy Hain tu 2 ssy 3 plate 🍽️ dy sakty Hain ....
Phir kahain gyn KY garor karty Hain ham ...🤭
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