परिंदे में परिंदा भरकर बनता है एक नवाबी व्यंजन, परिंदा ए ख़ास | Parinde Me Parinda

It is a dish that was prepared during the time of the Nawabs. It is said that once a Nawab went hunting with his royal cook, he ordered his cook to prepare a dish from the birds he had hunted. Then the cook thought of a trick to stuff another bird in one bird. And thus began a royal dish that later came to be known as Parinda-e-Khas and Parinde Mein Parinda. Let's get into it.
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Biryani cooked inside chicken stomach recipe video-
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Marinade Ingredients:
A whole chicken with skin, a quail with or without skin 4-5 green chilies, a bunch of mint leaves, and a few leaves of coriander. 3-4 tablespoons of hung curd, 2 tablespoons of mint paste, 1 tablespoon of ginger garlic paste, 2 tablespoons of cashew nut paste, 2 teaspoons of ground cumin, Red chili as per taste, 1/2 teaspoon of turmeric, 1 tablespoon of Garam Masala, 2 tablespoons of Kashmiri Chili powder, 1 tablespoon of Kasoori Methi, 1/4 teaspoon of Kachari Powder (Wild Melon), 1/4 teaspoon of Mace and cardamom powder (2 part mace+ 1 part green cardamom ground along its peel) Salt as per taste, 1/4 teaspoon of pepper, 2-3 teaspoons of preheated mustard oil.
Gravy Ingredients:
60-70 ml of mustard oil, 2 bay leaves, a piece of cinnamon, 2 green cardamoms, 3-4 cloves, 1 black cardamom, 5-6 peppercorns, 1/2 teaspoon of cumin seeds, 2 big-sized onion finely chopped
(250-300 grams) , 1 tablespoon of ginger garlic paste, 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon of turmeric, red chili as per taste, 1/2 teaspoon of Garam Masala, 1 tablespoon of Kashmiri chili powder, salt as per taste, a blended tomato that is big in size
approx 100 grams, 1/4 teaspoon of mace and cardamom powder, 1/2 teaspoon of Kasoori Methi (Dry fenugreek leaves), 2 tablespoons of cashew nut paste, 4-5 ladles of chicken stock
(approx 400 ml), and a few coriander leaves to garnish.
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