NELLORE RIYAZ BIRYANI SECRET REVEALED BY  

▸Heyyy All.. Welcome to PICHEKKISTA BOBBY FOOD
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For business & Collaborations Please contact PichekkistaBobby@gmail.com
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Mutton - 1 kg (Each piece 50-60gms)
Garlic pods - 40 (Blend into paste)
Tomatoes - 2 (medium size) (200gms)
Green chilies - 8 (Put marks on one side)
Blended garam masala:
Cinnamon - 2 inches
Cardamom - 5
Cloves - 4
Black cardamom - 1
Kapok buds - 2
Star Anise - 1
Mace - 1 flower
Ingredients to be grinded
Coriander powder - 1 tbsp
Saffron water (1 pinch saffron:Hot water) (Brew for 15 mins)
Basmati rice - 4 Glasses (1kg)
Ginger - 100gms (Make paste)
Fresh lemon juice - 1
Onions - 3 medium size (200gms)
Green cardamom - 10 (Grind coarsely)
Making process:
Oil - 8 tbsp
Ghee - 2 tbsp
Cinnamon - 2 inches (Make into 4 pieces)
Cloves - 8
Chopped onions
Green chillies
Grinded garlic paste
Coarsely grinded cardamom
Kasuru mehthi - half cup
Red chilli powder - 1 tbsp
Rock salt
Mutton- 1 kg
Turmeric powder - 1 tsp
Ginger paste
Chopped tomatoes
Curd - 300gms
Water - 5 Glasses
Grinded garam masala
Fresh lemon juice
Coriander leaves - 1 cup
Mint leaves - half cup
Give 6 Whistles
Rice Part:
Water - 3 litres
Salt - 6 tbsp
30 mins Soaked Basmati Rice - 4 Glasses
60% Cooked
IN HUNDI:
Transfer the Mutton & Gravy into the Hundi
60% Cooked rice (Place them as layers)
saffron water
Close lid
Place tawa on stove & Place hundi on tawa
5 MINS ON HIGH FLAME & 15 MINS ON MEDIUM FLAME
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