#Hafsakitchen #MahekKitchen #IndianRecipes Qeema Masoor Biryani
Recipe in English
Ingredients:
- Mince ¹/2 kg
- Fried Onions 1 Cup + 2 tbsp
- Salt 1 & ½ tsp or to taste
Red Chili Powder 2 tsp or to taste
- Turmeric ½ tsp
- Ginger garlic paste 2 tbsp
- Cumin Powder 1 ½ tsp
- Cinnamon 1-2 stick
- Black Lentil 1 Cup (Boiled till done only)
- Coriander Powder 1 tsp
- Whole Spice Powder 1 tsp
- Green Chilies 5-6
- Oil 1/2 Cup
- Fresh Coriander 1/4 Cup
- Water 14 Cup
- Milk 1/2 Cup + Food Color A good pinch
- Food color 1 pinch
- Yogurt 1 Cup
- Black pepper Corn 6-8
- Cloves 6-8
- Green cardamom 4-5
- Ghee 2-3 tbs or as required
- Mint leaves 2 tbsp
- Kewra Essence 1 & ½ tsp
- Star Anise Powder 1 tsp
- Bay leave 1
- Rice 2 1/2 Cup (Soaked for 1 hour, 3/4th boiled with 1 tsp
salt)
Directions:
- In a pan heat oil and whole spices (peppercorn, cloves,
cinnamon, cardamom and bay leave). When aromatic add
GGP and fry. When GGP changes its color add mince in it
along with Turmeric, red chili powder, coriander powder,
cumin powder and mix well.
- Add yogurt and salt in mince and cover the lid. Once the
water dries up and mince is about to done add fried
onions, green chilies, and mix well till oil leaves the sides.
- In the same pan start layering biryani. Over the cooked
mince add remaining chilies, Coriander, mint, all spice
powder and start anise powder. Pour half of the cooked
rice. Then spread out boiled black lentil and then last layer
of rice.
- Lastly topped the rice with ghee, kewra essence, water,
milk+food color and 2 tbsp of fried onions and cover the
lid.
- Simmer on low flame for 15-20 mins OR till steam arise.
Mix well and serve hot.
Qeema Masoor Biryani in Urdu
Ingredients for Qeema Masoor Biryani:
- Qeema ½ kg
- Fried Piyaz 1 Cup + 2 tbs
- Namak 1 & ½ tsp or to taste
- Lal Mirch powder 2-3 tsp or to taste
- Haldi ½ tsp
- Adrak Lehsun paste 2 tbs
- Zeera Powder 1 ½ tsp
- Daar Chini 1-2 stick
- Kali Masoor ki daal 1 Cup (Boiled till done only)
- Dhania Powder 1 tsp
- Garam Masala Powder 1 tsp
- Hari Mirch 5-6
- Tel 12 Cup
- Taza Dhania 1/4 Cup
- Doodh 1/2 Cup + Food Color 1/4 tsp
Food Colour 1/4 tsp
- Dahi 1 Cup
- Sabit kali mirch 6-8
- Laung 6-8
- Choti Elaichi 4-5
- Ghee 2-3 tbs
- Podina 2 tbs
- Kewra or Kewra Essence 1 ½ tsp
- Badiyan ka powder 1 tsp
- Tez patta 1
- Chawal 2 1/2 Cup (Soaked for 1 hour, 3/4th boiled with 2 ½
tsp or to taste salt)
Directions:
- Pan main tel shamil karein aur saath main sabit garam
masala (kali mirch, laung, daal chini aur tez patta). Jab
khushboo aane lage to adrak lehsun ka paste shamil
karein. Jab paste ka rang tabdeel hone lage to is main
qeema daal kea chi tarah mix karlein. Qeema tjora pakk
jaye to is main lal mirchi, dhania powder, zeera powder
haldi daal ke mix karlein.
- Qeema main dahi aur namak shamil karein aur dhaank
dein. Jab pani mukammal khushk hone pe ajaye to is main
tali hue piyaz, hari mirch aur thora sa taza dhania daal ke
bhoon lein.
- Ussi pan main Qeema pe garam masala powder, badiyan
ka powder, bachi hue mirchein daalein, phir thore
chawalon ki the lagaye, chawal ke baad kali masoor ki daa
ki the lagaye aur akhir main bache hue chawal ki the
lagaye.
Sab se akhir main chawal ke upper doodh aur food colou
ka mixture daalein, food colour, ghee, hara dhania, podina
aur tali hue piyaz upper daal ke dhakan band kardein.
- Halki aanch pe 15-20 minutes ke liye dum dein. Mix karke
serve karein.
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