Recipe for the above Nawab Biryani for 5 kgs. 5 kg mutton 1 tbps meat tendariser papaya paste 5 tbps salt 5 pcs of cloves per kg 2 pcs of 1" cinnamon stick per kg 5 pcs of green cardamom crushed per kg 1 tsp ginger and garlic paste per kg 5 tsp of red chilli pwd 2 tsp of tumeric powder 3 tsp crushed green chillies 1 cup fried onion for 1 kg 250 ml beaten curd per kg (if you go beyond 5kg biryani use 200ml per kg thereon) 1 small lemon - juice per kg 150ml oil per kg (oil that was used to fry the onions) 150 ml ghee for 5kg Cook the rice till 80% done in water mixed with whole spices as mentioned above and salt Layer the rice on top of the uncooked meat and top with milk mixed with saffron Cook with sealed pot for 45mins All the best
My comments in respect to Nawab Saab for the recipe 1. Use 8 pcs green cardamom crushed per kg 2. Use 1 tbsp ginger garlic paste per kg 3. Use one cup each of mint and coriander leaves 4. Ghee 50ml per kg
A very valuable video. Thanks a ton for taking the time off to make this lovely visual. Love it. But audio quality is terrible. The music could have been fainter, it interferes with the speech. Could not hear a lot of stuff while he was making the biryani. Request you to post detailed recipe and instructions. Thanks again.
Thanks to the great teacher , certain areas the dialogues were not very clear .Wish subtitles were given , especially when such personalities teach we must not miss a single word . In this i am not able to understand whether corriander powder , turmeric powder and cardamon are used.Appreciate if it could be cleared
Assalamu alaikum Nawab saheb please give the name and quantity of spices in the description box and if you make biryani in chicken, how long should it be simmered and what percentage of rice should be boiled? Please let me know.
There is one yellow powder they mixed which is skipped in video. Nonsense video like a showing off not shown comprehensively and another big back ground music spoiled the narration. Clumsy
Claiming that Rice and veggies or rice n meat cooked together came from Central Asia is utter Bollocks, KHICHDI was always rice and veggies together, many tribes north south east of india ate rice and meat together ...stop making such tall false claims. We Grew and still grow everything and ur claiming cooking was taught from abroad LOL what a funny guy!
Many things not shown or kept hidden by These people. Treatment of water with spices /mint/ fragrances /lemon / ghee etc.. before rice is added. Use of ghee. Which garam masala and quantity. Wen was shah jeera added? What about fragrances gulab/ kewra. Type if rice...Soaking time. Chefs will keep it all secret..
They Are the MODERN DAY THUGS.. (LOOTEREY) Why I m saying... Is that I stay near by their restaurant.. and they charge unbelievable prices! With very low quantity of food....
Dear gen x, y, z.. History is not just a couple of hundred years ago. Persia was the original boiling pot of many cultures and cuisines including what you term as pakhtun afghan..
Mughlai food is like they put the whole spice market of old Delhi in one melting pot and called it food LMAO ahahahaha....thats what it is, thank me when u realize this truth. Real Indian food is much more simpler and flavourful....meat should not be cooked with ghee at all as meat already has its own fat so Ghee is not required at all, maybe a little for flavoring after the din is cooked.
