Bhatiyara Style Biryani & Dhaba Mutton Masala | Chef Shireen | Masala Mornings | 8 July 24 |MasalaTV

Описание: Bhatiyara Style Biryani & Dhaba Mutton Masala | Chef Shireen | Masala Mornings | 8 July 24 | MasalaTV

BHATIYARA STYLE BIRYANI RECIPE :

Ingredients :
Chicken 1 kg 16 pcs
Salt 1 ½ tsp
Haldi ½ tsp
Zeera powder 1 tsp
Potatoes ½ kg cut into cubes
Lemon juice 2 tbsp
Dhania powder 1 tsp
Chili powder 3 tsp
Tandoori masala 3 tbsp
Schezwan chatni 1 tbsp
Chili sauce 2 tbsp
Ketchup 3 tbsp
Ginger garlic paste 2 tbsp
Green chili paste 1 tbsp
Orange color pinch
Yogurt 1 cup
Brown onion 1 cup
Coriander leaves chopped ½ bunch
Kasuri methi 1 tsp
Tomatoes blended 4
Rice 750 gm

METHOD :
Mix all the above in chicken and marinate for 4 hours. Heat oil 1 cup of, add in marinated chicken, and fry chicken on high heat till slightly light golden, remove the chicken and give dum of coal. In the remaining leftover oil, fry 25 cashew nuts till golden and remove, add in 1 tbsp ginger garlic paste and fry well, add in the remaining marinade masala, and fry well. Cook chicken on a grill with coal and add to the marination, fry well till oil comes on top, add in the fried potato wedges, cover, and cook till wedges tender, and give dum of coal. Boil rice with salt and whole spices, green chilies, and chopped coriander. Now spread ¼ rice in a pan, top with chicken masala, spread well, add in boiled eggs 4 sliced, coriander leaves, and the remaining rice, spread with ¼ cup oil, yellow color, color, leave it on high flame for 5 mins, then lower flame, leave it on dum for 10-15 mins, remove and serve chicken on one side of the platter and rice on the second side of the platter.


DHABA MUTTON MASALA RECIPE :

Ingredients :
Mutton 750 gm with bones
Curry leaves 25
Whole spices mixed 1 tbsp
Whole Kashmiri chilies 4
Green chilies 2
Chopped onion 1
Ginger garlic 2 tbsp
Sliced onion 2
Yogurt 1 cup
Chili powder 1 tsp + 1 tsp to mix in yogurt
Dhania powder 1 tsp
Zeera powder ½ tsp
Turmeric ½ tsp
Allspice ½ tsp
Coriander crushed 2 tbsp
Kasuri methi 1 tsp
Green chilies sliced 4
Coriander leaves ½ cup chopped
Lemon juice of 1 lemon

METHOD :
Blend together Kashmiri chili, green chili, and chopped garlic to a fine paste. Heat oil and ghee in a pressure cooker, put curry leaves and whole spices, add half a cup brown onion, put the blended paste, salt, 1 tsp chili powder, and fry, add a little water and fry well, add mutton, fry well and pressure cook for half an hour till done. In a bowl, mix yogurt, chili powder, dhania powder, zeera powder, turmeric, allspice powder, crushed coriander, and kasuri methi, mix well, put this in the gravy, and cook till oil comes on top. Lastly add lemon juice, sliced green chilies, and chopped coriander, cook for a few minutes, and serve hot with tandoori nan.

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