Dear Friends I am Very sorry and very disappointed, because Final Step of DUM LAGANA clip lost during editing Top Layer pe 1) Saffron in milk spreaded 2) Then Ghee/Oil Spreaded 3) Then Rose Water Spreaded Then Fried onion then Chopped Mint and then chopped Hara dhaniya (Cilantro)
That is an important step but I have to say that this is one of the most thorough, careful and we'll explained and authentic Hyderabadi biryani recipes that I have found on you tube. Congratulations to you for that. You passion and love towards your food is well exhibited in the manner of your explanation.. thanks again
Thank you, sir, for always giving such detailed and authentic recipes. I make your Idris biryani many times and people always request it from me. Thank you for the wonderful work you do here 🙏🏼
I made it and this was amazing. This is tte most authentic recipe. Everyone in my family loved it. Its so beautifully aromatic and delicious. One of the best biryanis i have had.
Dear Friend I am Very sorry and very disappointed, because Final Step of DUM LAGANA clip lost during editing Top Layer pe 1) Saffron in milk spreaded 2) Then Ghee/Oil Spreaded 3) Then Rose Water Spreaded Then Fried onion then Chopped Mint and then chopped Hara dhaniya (Cilantro)
Bahut lazeez lag rahi hai. Although meri pehli pasand Awadhi biryani hai ( Idris style ), but will definitely try this as well. Hope Hyderabad ki Shadaab / Paradise ko takkar degi 😊👍👍
Thank you so much. For Perfect Dum Biryani, Use Baby Mutton, With 2 Tbsp Hara papita paste and 3 hours marination in refrigerator and then 1 Hour Room temperature. Add 1 cup of hot water to marinated meat and masala & mix well also all steps I showed in the video. Then Cook long grain basmati rice 50% tendered (Yeh aap ko apnay andaazay se karna hay keh KUB Rice 1/2 gal gayay) and on the top of meat masala, finally on the top layer of rice 1) Saffron in milk spreaded ( Note If you want SHADAB/PARADISE style then add some yellow color in water and spread on the top layer) 2) Then Ghee/Oil Spreaded 3) Then Rose Water Spreaded 4) Then Fried onion then Chopped Mint and then chopped Hara dhaniya (Cilantro) Seal with Flour Dough Put the sealed pot on a tawa, cook for 10 minutes on 2/3 flame then reduce flame between 1/2 and 1/3 for 40 minutes. then turn the flame off. Wait for 10 minutes then open the lid and dish out as I mentioned in the video. ENJOY
Sir aapki recipes authentic and tasty hoti hain.. Ek request hai aapse, ki Himachal pradesh ki authentic trout fish curry and famous butter chicken ki actual recipe upload karen....
Thank you so much, Sir, for finally fulfilling my and (I guess) many others' wish of 'THE HYDERABADI BIRIYANI'. I have 1 query though. How and when do we get to know that the rice is '50% cooked' and ready to be layered?
Thank you so much For Perfect Dum Biryani, Use Baby Mutton, With 2 Tbsp Hara papita paste and 3 hours marination in refrigerator and then 1 Hour Room temperature. Add 1 cup of hot water to marinated meat and masala & mix well also all steps I showed in the video. Then Cook long grain basmati rice 50% tendered (Yeh aap ko apnay andaazay se karna hay keh KUB Rice 1/2 gal gayay) and on the top of meat masala, finally on the top layer of rice 1) Saffron in milk spreaded ( Note If you want SHADAB/PARADISE style then add some yellow color in water and spread on the top layer) 2) Then Ghee/Oil Spreaded 3) Then Rose Water Spreaded 4) Then Fried onion then Chopped Mint and then chopped Hara dhaniya (Cilantro) Seal with Flour Dough Put the sealed pot on a tawa, cook for 10 minutes on 2/3 flame then reduce flame between 1/2 and 1/3 for 40 minutes. then turn the flame off. Wait for 10 minutes then open the lid and dish out as I mentioned in the video. ENJOY
Sir big fan of your cooking and tried almost all of your recipe results was awesome .Pls share me 4kg Hydrabadi mutton dum biryani recipe card. Also post one video based on how to scale up spice quantities for any recipe when portion increased .
Plaese enjoy Recipe Card: Mutton with Bone 4 Kg Rice3.2 KGm (Extra Long Grain Basmati) Fried Onion: 400 Gm, Yogurt: 3 Cup, Ghee/Oil: 4 Cups, Water: 3 Cup, Hara Dhaniya: 2.5 Bunch Chopped. Fresh Mint: 1.5 Bunch Chopped, Green chili Long: 3 Sliced, Ginger Paste: 8 Tbsp, Garlic Paste: 8 Tbsp, Green Papaya Paste: 8 to 10 Tbsp Spices Ground: Salt: 6 tbsp, or to taste Red Chili Powder: 5 Tbsp, Turmeric Powder: 2 Tbsp, Coriander Powder: 3 tbsp, Whole Spices to be ground: Shah Zeera: 8 Tsp, Cloves: 20 Cinnamon Stick: 6 of 1 Inch, Green Cardamom: 20 Whole Spices will be used whole: Green Cardamom: 50, Cloves: 40, Shah Zeera: 3 Tsp, Pathar Ke phool: 3 of 2 Inch, Star Anis: 4 crushed, Bay Leaves: 8, Rose Petal: 30, Cinnamon Stick: 9 of 1 Inch BOILING RICE: Salt: 20 Tbsp, Ghee/Oil: 8 Tbsp, Cloves: 20, Cinnamon Stick: 9 of 1 Inch, Green Cardamom: 24 Dum Final Top: Saffron : 6 Pinch, Milk for saffron: 2 Cups, Rose Water: 15 Tbsp, Ghee, 3 Cups, Mint, Cilantro and Fried onion
I an very disappointed, because that clip lost during editing Top Layer pe 1) Saffron in milk spreaded 2) Then Ghee/Oil Spreaded 3) Then Rose Water Spreaded Then Fried onion then Chopped Mint and then chopped Hara dhaniya
When you boil rice and you find that rice has tendered that much that can be eaten with no further boiling then Rice is tendered 100%. So its your observation when you see its 50% tendered as compared to 100% standard.
You’re so generous sir I made idris recipe of yours It was very good can’t express how good it was, now I’m gonna make this! This is the only channel that keeps authentic recipes alive 🌸🌻 Happy Ramadan 🌙
Wow v nicely explained recipe with history :).i would love to try this...so yummy looking.i wanted to cook this biryani without using packet masalas.thanx alot for sharing...one thing plz tell me..you didnt use yellow food color..is it fine ?
AoA. Thanks for sharing Mutton Hyderabadi Biryani Recipe... Sir can u plz create a playlist for biryanis recipe... and plz share 1. Sindhi Biryani... 2. Kolkata Biryani...3. Lucknowi Biryani...4. Kashmiri Biryani...5. Awadhi Biryani... 6. Arabian Mandi (Chicken or Mutton)
I have been making this biryani for the last 8 years and I always use cooker to seal it and it always works. you may try cooker sometime. Also, I never used papita for marination even in beef. And yet biryani was great.
Dear Friends I am Very sorry and very disappointed, because Final Step of DUM LAGANA clip lost during editing
Top Layer pe
1) Saffron in milk spreaded
2) Then Ghee/Oil Spreaded
3) Then Rose Water Spreaded
Then Fried onion then Chopped Mint and then chopped Hara dhaniya (Cilantro)
Not to worry Ustad! You have done the needful now! Ab Khowa zaroor khain khain boolay ga! Wah!
Jazak Allah
Thank
That is an important step but I have to say that this is one of the most thorough, careful and we'll explained and authentic Hyderabadi biryani recipes that I have found on you tube. Congratulations to you for that. You passion and love towards your food is well exhibited in the manner of your explanation.. thanks again
Aala....sir zabardast
Thank you so much
Hmmn v.nice....ماشاءاللہ
Thank you so much
Hyderabad Biryani is No 1 Bombay is No 1 best in World ❤
MashaAllah 💖 Behtareen 😮👌.... I will must try. 😍✌
Thank you so much
My search for authentic hyderabadi biryani recipe ends here😊
Lajawab👍👍👍👍 Bahut bahut shukriya video ke liye.
Thank you so much
Uncle ji apki awaz v bahut achi h khana banane ka tarika v bahut badiya h... thanks for this yummy recipe
Thank you so much
Please do share recipe of گوڑمبا. It is a kind of mango curry.
Best recipe 👍👍👍👍👍
Thank you
I am big fan of yours sir...
Thank you so much
Great , Shukriya sir kafi waqt se intjar tha iska,by the way me aise hi banati hu
Thank you so much
Thank you, sir, for always giving such detailed and authentic recipes. I make your Idris biryani many times and people always request it from me. Thank you for the wonderful work you do here 🙏🏼
Your way of describing is excellent....
Thank you so much
@@delhi-up-karachi-khaane1225 thank you for your comment sir
Sirji rice ka koi brand batade jo hydrabad wale jyada use karte he to aacha hoga
Dawat altima
I made it and this was amazing. This is tte most authentic recipe. Everyone in my family loved it. Its so beautifully aromatic and delicious. One of the best biryanis i have had.
Glad you liked it
@@delhi-up-karachi-khaane1225 thankyou 🙂
One word WAH
JZK
Very nice. Thanks
Thank you so much
Thank you for putting the ingredients and the measurements in the description box in English
Welcome
Best
Thank you
Tasty .☺
Thank you so much
Thank you so much
At 17:10 besides the onions what are the other ingredients that's on top of biryani??
At 17:14 How long did you let it cook by itself?
Dear Friend I am Very sorry and very disappointed, because Final Step of DUM LAGANA clip lost during editing
Top Layer pe
1) Saffron in milk spreaded
2) Then Ghee/Oil Spreaded
3) Then Rose Water Spreaded
Then Fried onion then Chopped Mint and then chopped Hara dhaniya (Cilantro)
7 minutes on high flame then reduce flame between 1/2 and 1/3 for 45 minutes for normal Stoves
@@delhi-up-karachi-khaane1225 thank you
Bahut lazeez lag rahi hai. Although meri pehli pasand Awadhi biryani hai ( Idris style ), but will definitely try this as well. Hope Hyderabad ki Shadaab / Paradise ko takkar degi 😊👍👍
Thank you so much. For Perfect Dum Biryani, Use Baby Mutton, With 2 Tbsp Hara papita paste and 3 hours marination in refrigerator and then 1 Hour Room temperature. Add 1 cup of hot water to marinated meat and masala & mix well also all steps I showed in the video. Then Cook long grain basmati rice 50% tendered (Yeh aap ko apnay andaazay se karna hay keh KUB Rice 1/2 gal gayay) and on the top of meat masala, finally on the top layer of rice
1) Saffron in milk spreaded ( Note If you want SHADAB/PARADISE style then add some yellow color in water and spread on the top layer)
2) Then Ghee/Oil Spreaded
3) Then Rose Water Spreaded
4) Then Fried onion then Chopped Mint and then chopped Hara dhaniya (Cilantro)
Seal with Flour Dough
Put the sealed pot on a tawa, cook for 10 minutes on 2/3 flame then reduce flame between 1/2 and 1/3 for 40 minutes. then turn the flame off. Wait for 10 minutes then open the lid and dish out as I mentioned in the video. ENJOY
Wow nice
Thank you so much
Kya hum mutton ki jagah chicken use karke same recipe bana sakte hai
AoA sir I am your biggest fan and student I am trying your best recipes. I love you so much sir.
WA, thank you so much
Superbe
Thank you so much
Sir plz original butter chicken ki recipe dijiye
Please remind
First
Thank you so much
Uncle pls let me know, If in the oven, what is the temperature and time required?
AOA.. SIR PLZ UPLOAD KASHMIRI BIRYANI RECIPE
REGARDS
Please remind
Great
Thank you so much
Karachi parsal kardo bhai juldi..zabardast lagri hy
Check the mail
Sir aapki recipes authentic and tasty hoti hain..
Ek request hai aapse, ki Himachal pradesh ki authentic trout fish curry and famous butter chicken ki actual recipe upload karen....
Will research first then.
@@delhi-up-karachi-khaane1225 agr aapki research complete ho gyi to plzz recipe post kijiye...hm sb 3 saal se wait kr rhe hain 😀
Thank you so much, Sir, for finally fulfilling my and (I guess) many others' wish of 'THE HYDERABADI BIRIYANI'. I have 1 query though. How and when do we get to know that the rice is '50% cooked' and ready to be layered?
Thank you so much
For Perfect Dum Biryani, Use Baby Mutton, With 2 Tbsp Hara papita paste and 3 hours marination in refrigerator and then 1 Hour Room temperature. Add 1 cup of hot water to marinated meat and masala & mix well also all steps I showed in the video. Then Cook long grain basmati rice 50% tendered (Yeh aap ko apnay andaazay se karna hay keh KUB Rice 1/2 gal gayay) and on the top of meat masala, finally on the top layer of rice
1) Saffron in milk spreaded ( Note If you want SHADAB/PARADISE style then add some yellow color in water and spread on the top layer)
2) Then Ghee/Oil Spreaded
3) Then Rose Water Spreaded
4) Then Fried onion then Chopped Mint and then chopped Hara dhaniya (Cilantro)
Seal with Flour Dough
Put the sealed pot on a tawa, cook for 10 minutes on 2/3 flame then reduce flame between 1/2 and 1/3 for 40 minutes. then turn the flame off. Wait for 10 minutes then open the lid and dish out as I mentioned in the video. ENJOY
Sir big fan of your cooking and tried almost all of your recipe results was awesome .Pls share me 4kg Hydrabadi mutton dum biryani recipe card. Also post one video based on how to scale up spice quantities for any recipe when portion increased .
Plaese enjoy
Recipe Card: Mutton with Bone 4 Kg
Rice3.2 KGm (Extra Long Grain Basmati)
Fried Onion: 400 Gm,
Yogurt: 3 Cup,
Ghee/Oil: 4 Cups,
Water: 3 Cup,
Hara Dhaniya: 2.5 Bunch Chopped.
Fresh Mint: 1.5 Bunch Chopped,
Green chili Long: 3 Sliced,
Ginger Paste: 8 Tbsp,
Garlic Paste: 8 Tbsp,
Green Papaya Paste: 8 to 10 Tbsp
Spices Ground:
Salt: 6 tbsp, or to taste
Red Chili Powder: 5 Tbsp,
Turmeric Powder: 2 Tbsp,
Coriander Powder: 3 tbsp,
Whole Spices to be ground: Shah Zeera: 8 Tsp,
Cloves: 20
Cinnamon Stick: 6 of 1 Inch,
Green Cardamom: 20
Whole Spices will be used whole:
Green Cardamom: 50,
Cloves: 40,
Shah Zeera: 3 Tsp,
Pathar Ke phool: 3 of 2 Inch,
Star Anis: 4 crushed,
Bay Leaves: 8,
Rose Petal: 30,
Cinnamon Stick: 9 of 1 Inch
BOILING RICE:
Salt: 20 Tbsp,
Ghee/Oil: 8 Tbsp,
Cloves: 20,
Cinnamon Stick: 9 of 1 Inch,
Green Cardamom: 24
Dum Final Top:
Saffron : 6 Pinch,
Milk for saffron: 2 Cups,
Rose Water: 15 Tbsp,
Ghee, 3 Cups,
Mint, Cilantro and Fried onion
Very nice
Thank you so much
Kya pakka papita use kar sakte hai?
Actually not. Instead use Kachri Powder (Please see instructions on the package) or Desi meat tenderizer.
Super
Thank you so much
MaSha'Allah..
Very Perfect... Siryou would have added Zafran water on topping before u put on dum..
I an very disappointed, because that clip lost during editing
Top Layer pe
1) Saffron in milk spreaded
2) Then Ghee/Oil Spreaded
3) Then Rose Water Spreaded
Then Fried onion then Chopped Mint and then chopped Hara dhaniya
Thank you so much. Can you explain how we can find out that the rice is 50% done?
When you boil rice and you find that rice has tendered that much that can be eaten with no further boiling then Rice is tendered 100%. So its your observation when you see its 50% tendered as compared to 100% standard.
Agar isme haldi na dali jaye to taste behtar hoga? Ya haldi k sath behtar hoga? I know hyderabadi biryani me haldi use hoti hai
Traditional main use hoti hay
Kacche gosht me kiya hadra badi biryani me gosht ko baghair pakai hi chawal dal rahe hain.
You’re so generous sir
I made idris recipe of yours It was very good can’t express how good it was, now I’m gonna make this!
This is the only channel that keeps authentic recipes alive 🌸🌻
Happy Ramadan 🌙
prof of pakwaan
Thank you so much
Wow v nicely explained recipe with history :).i would love to try this...so yummy looking.i wanted to cook this biryani without using packet masalas.thanx alot for sharing...one thing plz tell me..you didnt use yellow food color..is it fine ?
Thank you so much. They do not use color but can be used.
AoA. Thanks for sharing Mutton Hyderabadi Biryani Recipe... Sir can u plz create a playlist for biryanis recipe...
and plz share 1. Sindhi Biryani... 2. Kolkata Biryani...3. Lucknowi Biryani...4. Kashmiri Biryani...5. Awadhi Biryani... 6. Arabian Mandi (Chicken or Mutton)
A biryani playlist is created on my channel. Soon the reaming biryani will be made uploaded and added to the same playlist
Sir, if refrigerator ll not available, can we keep the marination open for 3 hrs without freezing ?
Freezer nahi. I say refrigerator. If Refrigerator nahi hay then room temperature is OK but not safe for health wise.
Thanks a lot for ur advice sir.
I have been making this biryani for the last 8 years and I always use cooker to seal it and it always works. you may try cooker sometime. Also, I never used papita for marination even in beef. And yet biryani was great.
Thanks for the tips!
Sir yeh tayar biryani karachi mi kha mily gee
Please pata karain aur sub ko batayain. Thank you
rice konse use krte hain ??
Dawat Altima
What quantity of water did you use for cooking the rice. please advise
For 1 kg rice 6 glasses of water. I never measured water for boiling rice because we have to drain it. So it should be more than enough.
@@delhi-up-karachi-khaane1225 🙏
Sir please kofte ke b ek master class video upload karen. 🙏🏻
Very soon
Yeh kaun nashukre ahmaq hain jinhone 7 dislike kiye hain... ?
Aap baton me wqt zyada brbad kyu krte ho
بابر بھائی اج اپ نے کمال کر دیا ھے ایک چیز اگر کچاپپیتا نہ ھو تو کچری پوڈر استمحال کرسکتے ھیں
د
Bilkul kar saktay hain lekin Kachri powder ke packet pe instructions zaroor follow karain
simpale beef curry
What do you mean?
ارے بھای جلدی بولا کرو سارا وقت ضایع کردیتے ہو
Sorry