आज हम आपके लिए लेकर आए हैं 4 लाजवाब बिरयानी रेसिपी जो आपके खाने में चार चाँद लगा देंगी! हर रसोईं में बिरयानी बनती है, पर हर बिरयानी लाजवाब नहीं होती. इस चैनल पर हम आपको न सिर्फ लजीज बिरयानी बनाना सिखाएंगे, बल्कि ये रेसिपी इतनी आसान होंगी कि आप जब चाहें, झटपट बना सकेंगे. हमारे चैनल को सब्सक्राइब करें at swaadanusaar
Embark on a culinary adventure with our Biryani Bonanza! We've got four incredible biryani recipes that showcase the vast diversity of this iconic Indian dish. From classic favorites to regional specialties, get ready to tantalize your taste buds. By watching this video, do Subscribe to our channel at swaadanusaar It's so good, you'll be making it on repeat!
Biryani | Veg Paneer Biryani | Pav Bhaji Biryani | Tandoori Aloo Biryani | Soya Chaap Tikka Dum Biryani | How To Make Biryani | Veg Dum Biryani | Vegetable Biryani Recipe
Pav Bhaji Biryani
Paneer Biryani
Aloo Biryani
Soya Chaap Tikka Dum Biryani
Embark on a culinary adventure with our Biryani Bonanza! We've got four incredible biryani recipes that showcase the vast diversity of this iconic Indian dish. From classic favorites to regional specialties, get ready to tantalize your taste buds. By watching this video, do Subscribe to our channel at swaadanusaar It's so good, you'll be making it on repeat!
Biryani | Veg Paneer Biryani | Pav Bhaji Biryani | Tandoori Aloo Biryani | Soya Chaap Tikka Dum Biryani | How To Make Biryani | Veg Dum Biryani | Vegetable Biryani Recipe
Pav Bhaji Biryani
Paneer Biryani
Aloo Biryani
Soya Chaap Tikka Dum Biryani
Category
🛠️
LifestyleTranscript
00:00There are a lot of dishes that don't exist originally.
00:11Pav Bhaji Biryani is one such Biryani.
00:14Which I accidentally made during the lockdown.
00:17There was no Biryani Masala, only some vegetables and Pav Bhaji Masala.
00:20So I layered it with Pav Bhaji Bhaji and made a delicious rice Biryani.
00:30So first of all, we will make Pav Bhaji Bhaji quickly.
00:35And we will take only one utensil.
00:37And the vegetable will be made in this.
00:39After that, layering will be done in this.
00:41And the Biryani will also be cooked.
00:43Okay, Pav Bhaji.
00:45First of all, butter.
00:47So here goes the butter in this.
00:50Oil so that the butter doesn't burn.
00:54Let the butter melt first.
01:00Now next we will add whole spices.
01:02First of all, cumin seeds.
01:05Bay leaf.
01:07Cinnamon stick.
01:09Star anise.
01:112-3 cloves.
01:145-6 black pepper.
01:16We will stir it lightly.
01:18The spices will get a nice aroma.
01:20After that, we will add ginger garlic paste.
01:26And along with it, green chilli paste.
01:30Mix it once.
01:32We will also stir it for 30 seconds.
01:35We will add a little water.
01:39Next, we will add spices to it.
01:43First of all, salt.
01:44As per taste.
01:46Turmeric.
01:48Kashmiri red chilli powder.
01:52Coriander powder.
01:53A little cumin powder.
01:57We will mix the spices well.
02:01And we will add a little water.
02:05After adding water, we will let the spices cook for a while.
02:09And the spices will release oil.
02:11Now next, we will add vegetables to make the bhaji.
02:14Cauliflower, chopped.
02:16Here it goes.
02:21Boiled potatoes.
02:24Seeds removed and chopped capsicum.
02:26Green peas.
02:29Tomato.
02:30You might be seeing a lot of it right now.
02:32But it will cook and reduce on its own.
02:35Now we will mix all the vegetables well with the spices.
02:41After sautéing the vegetables for a while,
02:45we will add water to it.
02:47After adding water, we will mix it.
02:49And close the lid.
02:52We have to cook it for 10 minutes until the vegetables become soft.
03:01It's been 10 minutes since we have cooked the vegetables.
03:04And the vegetables have become nice and soft.
03:10Now this pav bhaji bhaji is being made.
03:12So the vegetables will mash a little.
03:14It will look better.
03:15We will not mash it completely because we are making biryani out of it.
03:25We will not mash it too much.
03:27Now we will keep it aside.
03:29And we will add pav bhaji masala to it.
03:34And along with it, chopped green chillies.
03:41How is biryani possible without fried onions?
03:44No, right?
03:45So now we will add fried onions to it.
03:49Mint leaves.
03:50And chopped coriander.
03:53Now we will mix everything.
03:54Okay.
03:58Bhaji is ready.
03:59Now what is the next step?
04:00Layering.
04:02First of all, fried onions.
04:05Desi ghee.
04:07Mint leaves.
04:09Chopped coriander.
04:11And now we will add boiled rice to it.
04:14And while boiling the rice, I have added salt to it and nothing else.
04:19On top of the rice, first of all, we will add saffron, which is soaked in milk.
04:27Barista.
04:32Sprinkle a pinch of salt on top.
04:36Pav bhaji masala.
04:40Chopped green chillies.
04:46Mint leaves.
04:47Chopped coriander.
04:51Squeeze a lemon.
04:55Desi ghee.
04:57Spread it well on top of the rice.
05:00And a little bit of kewra water.
05:03Now we will cover it.
05:06And leave it to cook.
05:08But not just like that, the pan will go under it.
05:11First, we will keep the gas on high flame for 5 minutes.
05:17And after 5 minutes, the flame will be reduced to low.
05:22We will cook it on low flame for 20 minutes.
05:28After turning off the gas, you don't have to open the biryani immediately.
05:32Wait for at least 15 minutes.
05:34Let all the flavours blend together.
05:37After that, we will serve the hot Pav Bhaji Biryani.
05:48Garnish it with chopped coriander and mint leaves.
05:58So this delicious, unique Pav Bhaji Biryani is absolutely ready.
06:04Trust me, it looks so tasty that your family and friends will ask you to make it again and again.
06:18When we hear the name biryani, we get tears in our eyes.
06:22And we also feel that it is very difficult to make biryani.
06:26Today I am going to teach you how to make Paneer Dum Biryani.
06:33For Paneer Dum Biryani, I have cut 200 grams of paneer into pieces.
06:37Now we will add some red chilli powder.
06:42Some turmeric.
06:44Some cumin powder.
06:47And lastly, we will add some salt.
06:50Mix the paneer well with the spices.
06:56Now we will take oil in a small pan.
06:59We will fry the paneer pieces till they turn golden brown.
07:13Paneer has turned slightly brown.
07:15Now we will take it out.
07:24Now we will take 3 tablespoons of oil in a pan.
07:28Along with it, we will add 1 tablespoon of ghee.
07:31Now we will add whole spices to it.
07:33First, we will add bay leaf.
07:35We will add a cinnamon stick.
07:38We will add 1 black cardamom.
07:402 small cardamoms.
07:41Now we will add 2 cloves.
07:43And along with it, we will add 4 to 5 black pepper.
07:47Now we will add 1 teaspoon of cumin seeds.
07:49We will roast it a little.
07:52I have taken 2 big onions.
07:54I have cut it lengthwise.
07:58We will cook the onions till they turn golden brown.
08:04The onions have turned golden brown.
08:06Now we will add spices to it.
08:08Now we will add spices to it.
08:10First, we will add ginger-garlic paste.
08:132 teaspoons of Kashmiri red chilli powder.
08:16We will add a little turmeric.
08:181 teaspoon of coriander powder.
08:201 teaspoon of roasted cumin powder.
08:22We will add 2 teaspoons of biryani masala.
08:241 long chopped green chilli.
08:27And along with it, we will add coriander.
08:29You can also add mint leaves to it.
08:32We will mix the spices well.
08:35Now we will add a little water to it.
08:38So that the spices don't get burnt.
08:46I have ground 3 tomatoes well.
08:48We will add that.
08:50Now we will mix everything very well.
08:56Now we will add 1 cup of whisked curd to it.
08:59You can also use cream instead of curd.
09:04Now we will saute all the spices very well with the curd.
09:09Now at the end, we will add salt to taste.
09:20We will mix it well with the cottage cheese.
09:30Now we will add rice to it.
09:33The rice that I have taken here is basmati rice.
09:36I had soaked 1 cup of basmati rice for half an hour.
09:39And I had boiled it in water.
09:41While boiling it in water, I had added 1 bay leaf and a piece of cinnamon to it.
09:47I had cooked the rice half.
09:49Don't cook it completely.
09:51Otherwise, our rice will get completely cooked while making biryani.
09:54Now we will add birista to it.
10:00We will sprinkle a little garam masala.
10:01I had soaked saffron in milk for 2 hours.
10:04We will add that.
10:06You can also add rose water instead of saffron.
10:09And if you have kewra water, you can also add that.
10:13That's why the biryani has a very good flavor.
10:16Now we will add a little water to it.
10:19Not much.
10:21At the end, we will add a little coriander.
10:25I have taken flour.
10:27We will roll it long in this way.
10:28Now we will stick the flour on the lid.
10:33Now we will close it.
10:37And leave the biryani to cook on a low flame for 10 minutes.
10:44Now we will serve it.
10:58Our delicious biryani is ready.
11:14Tandoori Aloo Biryani
11:16There are two major steps in making Tandoori Aloo Biryani.
11:20First, we will make Tandoori Aloo.
11:22And second, we will boil the rice.
11:23We will boil the rice first.
11:25And then we will do the assembly layering, which is necessary for the biryani.
11:30So here I have parboiled the potatoes in this way to make Tandoori Aloo.
11:35Now let's do one thing.
11:37We will cut them in the middle.
11:39In this way, I will cut it in half and put it aside.
11:44Now we have cut the potatoes.
11:46To give Tandoori flavor, we will make a quick marination.
11:49For that, we will go to a bowl.
11:51Hung Curd.
11:53Gram Flour.
11:55Ginger Garlic Paste.
11:57Salt as per taste.
11:59Kashmiri Red Chilli Powder.
12:02Turmeric Powder.
12:04Coriander Powder.
12:07Cumin Powder.
12:09Garam Masala.
12:11Crushed Dry Fenugreek Leaves.
12:14A little Mustard Oil.
12:17We will mix it.
12:19Now we will do one thing.
12:21We will take the potatoes.
12:23And the masala that I have made on it, the marinade that I have made,
12:26I will coat it nicely first.
12:35The masala has been coated nicely on all the potatoes in this way.
12:40Now we will do one thing.
12:42We will roll them one by one.
12:45In this way.
12:47In this way.
12:50I have turned on the gas.
12:52And by keeping it on the flame, we will roast it lightly.
12:57The potatoes will be roasted lightly.
12:59In this way, there will be smoky, light brown bits here.
13:03We will not cook it too much.
13:05We will take them out.
13:07Due to this, in a bowl.
13:09And in the same way, we will roast all the potatoes in the same way on the flame.
13:13And we will keep putting it in a bowl.
13:17We will turn off the gas.
13:19The process of making Tandoori Potatoes is almost over.
13:24Now the barbecue flavor, the smoke flavor of coal remains in it.
13:29For that, I have already kept the coal to heat on the gas.
13:32So the hot coal will go inside it.
13:35And we will give it a smoky flavor.
13:40We will put a little ghee on the burning coal for smoke.
13:47The Tandoori Potatoes are ready.
13:50The smoky flavor will be absorbed well within 1 to 2 minutes.
13:53Now here I have used Basmati rice to make Biryani.
13:57I have washed it well once or twice.
13:59I have soaked it for half an hour.
14:01So this is soaked rice.
14:03You can take its ratio in this way that there is a quarter kilo of potatoes.
14:07So here you have to take the same amount of rice.
14:09Okay, this is rice.
14:11Now we have to parboil them.
14:13I have kept the water to boil.
14:14First of all, it is very important to season the water.
14:19And salt will not go according to the taste, it will go more.
14:27And we keep more salt while boiling the rice.
14:31Because we will remove the water from the rice later.
14:35So a lot of salt will come out in this way.
14:38So the rice will remain dry if we keep less salt in the beginning.
14:41I have kept less salt in the beginning.
14:43Okay, now we will add some Mint leaves to it.
14:47These thick chopped green chilies.
14:51Lemon juice.
14:55Bay leaf.
14:57I will crack 2 small cardamoms and add them.
15:01And at the end, a little Desi Ghee.
15:05Now let's mix it once.
15:07And let a good boil come in the water.
15:11After that we will add the rice to it.
15:16The water has come to a boil.
15:19And here are 2 cups of soaked rice.
15:23Now we will add the rice.
15:27We will stir it once with a ladle.
15:30So that the rice does not stick from below.
15:33And then we will keep the flame high.
15:34Because once again there will be a boil in it.
15:37After that we have to cook it on medium flame.
15:40But do not cook the rice completely.
15:42We will cook 50-60% here.
15:45A little more than 2 ladles.
15:51The rice has cooked 2 ladles.
15:55And now I will strain it.
15:56I will strain it.
16:02After straining the water from the rice.
16:04I have put it back in the same vessel.
16:06And the water will be used later.
16:09Now the final step.
16:11We will temper it.
16:13And for that I need a deep pan.
16:15Or you can use a pot.
16:17Because the layering will be done in this vessel.
16:20So you have to use an open vessel.
16:22First of all oil.
16:24Once the oil is hot.
16:26We will add whole spices.
16:28Without them the biryani is incomplete.
16:30Cumin seeds.
16:32Shahi cumin seeds.
16:341-2 small cardamoms.
16:37Star anise.
16:40Just a little.
16:43Big cardamom.
16:452-4 cloves.
16:47Cinnamon.
16:49We will sauté them a little.
16:51And then we will add finely chopped onion.
16:54A pinch of salt.
16:56I have to sauté the onion for 1-2 minutes.
16:59There is no need to brown it too much.
17:01I want the sweetness of the onion in the biryani.
17:04I will not brown it because.
17:06By browning and frying the onion.
17:09Which is the life of the biryani.
17:11Which is called Birista.
17:13I have already fried it here.
17:15I have sautéed the onion a little.
17:16Now we will add ginger garlic paste.
17:21We will sauté it a little.
17:25Now we will add chopped tomatoes.
17:34Red chilli powder.
17:37Turmeric.
17:40Biryani masala.
17:42Coriander powder.
17:44Salt.
17:46Now we will quickly mix all these spices with the tomatoes.
17:52After sautéing the tempering for 1-2 minutes.
17:55We will add curd.
17:57And on high flame.
17:59While continuously stirring the curd.
18:01We will cook it for 2-3 minutes.
18:07We will cook the curd well.
18:09Now next.
18:11We will add potatoes.
18:13Tandoori work is done.
18:15We will add tandoori potatoes in this.
18:19Fried onion that is Birista.
18:22A little of this.
18:24Chopped coriander.
18:26Mint leaves.
18:28Chopped green chillies.
18:30And the water in which I had boiled the rice.
18:33I will add a little of this in this.
18:38We will mix it once after adding the water.
18:40And we will cook it for 1-2 minutes.
18:46Now you will feel that the tempering has started to spill out.
18:49It is trying to come out.
18:51And it has left the oil.
18:53We will lower the flame.
18:55We will do the final layering.
18:57Fried onion on top of this.
18:59Coriander and mint.
19:06We will spread the rice on top of this.
19:11We will spread the rice well.
19:13Saffron.
19:15Soaked in milk.
19:17This will go on top of this.
19:20And while frying the onion.
19:22The oil that we use.
19:24The remaining oil.
19:26That is very flavorful.
19:28So instead of ghee.
19:30My recommendation.
19:32You drizzle this oil on top of this.
19:35Now we will take a little of this.
19:37Rice mixture.
19:38We will add this.
19:40Rice water.
19:43So that there is enough moisture in the Biryani.
19:46While cooking it.
19:48This is the fried onion.
19:53Coriander.
19:55Mint leaves.
19:58Green chillies.
20:01In the end, this is my tip.
20:03Whenever you are cooking Biryani.
20:04Sprinkle a little salt.
20:06On the top layer.
20:08Sprinkle it.
20:10By doing this.
20:12The salt is never less in Biryani.
20:14Along with salt.
20:16Biryani masala or Garam masala.
20:18We will sprinkle this too.
20:20Cardamom powder.
20:25Now to cook on dum.
20:28I had kept the pan to heat.
20:30So we will lift this and.
20:35After keeping it on dum for 15 minutes.
20:37I had turned off the gas.
20:39And after that for 5-7 minutes.
20:41Let it relax like this.
20:43Don't open it.
20:45Relax a little.
20:47After that we will remove the lid.
20:49And serve the Biryani hot.
21:05Garnish with fried onion.
21:07And along with that.
21:09Mint leaves.
21:11And make this Biryani.
21:13Serve it with cold Raita.
21:15For vegetarian lovers.
21:17This is going to be the perfect choice for Biryani.
21:23Today we are going to start.
21:25With one of my favorite Veg Biryani.
21:27Which is called Soya Chaap Tikka Biryani.
21:29So how is Soya Chaap Biryani?
21:31Soya Chaap Biryani.
21:32Tikka Biryani.
21:34So how does Soya Chaap look?
21:36So there is a stick inside this.
21:38And we will remove the sticks from this.
21:40And keep it aside.
21:45I will keep removing this.
21:47Here in a small pan.
21:49I will keep a little Gram Flour to roast.
21:52And we have to roast this a little.
21:54We just have to remove the rawness.
21:56And let's come back to our work.
21:58To remove the sticks from Soya Chaap.
22:03And one work is done.
22:05And the aroma is coming from the Gram Flour.
22:08So the Gram Flour is also roasted.
22:10And now this Soya Chaap.
22:13They don't have any flavor of their own.
22:15Right. They don't have any flavor.
22:17But you know what is the good thing?
22:19Whatever flavor you give.
22:21This Soya Chaap is ready to take.
22:23So to give it a good flavor.
22:25What we have to do?
22:27We have to put cuts inside.
22:29So I put a deep cut inside this.
22:30Something like this.
22:32So that when we make the Masala.
22:34The Masala can go inside the Soya Chaap.
22:36And can give them a flavor.
22:38In the same way I put deep cuts inside all the Soya Chaaps.
22:42And inside all these Soya Chaaps.
22:45I have put deep cuts.
22:47Now let's come to the next step.
22:49Which is their marination.
22:51For marination we will take a big bowl.
22:53And a lot of things are going to go inside this.
22:56First of all Curd.
23:00Let's season it.
23:02Salt.
23:04After this Red Chilli Powder.
23:07And this is our Golden Powder Turmeric.
23:10Coriander Powder.
23:12Cumin Powder.
23:14And Garam Masala.
23:17And inside this will go Ginger Garlic Paste.
23:20Mustard Oil.
23:24And to give a light binding.
23:26The Gram Flour that I have roasted here.
23:28Now I will put that inside this.
23:32Let's mix all the things.
23:38Now inside this all the Soya Chaaps will go.
23:43And now your hands should be washed.
23:46Because our Desi matter is going to start here.
23:49Its mixing.
23:51But carefully.
23:53I will wash my hands.
23:55Let's start their cooking.
23:56We will just drizzle some oil.
23:58Not too much.
24:00And let the pan get hot.
24:02If you put the Chaaps one by one in the cold pan.
24:05Then it will spread all over.
24:07The whole masala will come off.
24:09And the Chaaps will stick.
24:11So first let's wait.
24:14Any Biryani is incomplete without Onions.
24:17We will slice it very thin.
24:23Usually when we feel like eating Biryani.
24:26So so many Onions.
24:28Birista which is called Fried Onion.
24:30Crispy Brown Onion.
24:32It takes a lot of effort to fry it.
24:34It takes time.
24:36And half of the people leave it thinking.
24:38Leave it man.
24:40We don't make Biryani.
24:42We order it from outside and eat it.
24:44But this is my trick.
24:46I don't make Birista separately.
24:48I fry the Onions at the same time.
24:50I take out a little.
24:52It becomes Birista.
24:54I cook Biryani in the same oil.
24:56My hard work is over.
24:58The pan is also hot.
25:00Now I cook the Chaaps one by one in the pan.
25:06And coat the masala well.
25:08Because this is the flavour.
25:11So now let's carefully turn them one by one.
25:16You can see it is slightly burnt here.
25:19It's not burnt.
25:21It's a flavour.
25:23The Chaap is not sticky at all.
25:24If it was dry, it would have burnt on the surface.
25:27And the marks of sticking would have come.
25:30And in the same way, we will make all the Chaaps first.
25:38The smoky Chaaps are now cooked.
25:42Now let's take them out.
25:44They are not fully cooked.
25:46Around 80-90% of them are cooked.
25:48And the rest of their cooking will be done in Biryani.
25:50When we will keep it on dum.
25:52So here is the Basmati Rice, which has been soaked for half an hour.
25:57I have removed the water from it.
25:59And in the meantime, to cook the rice,
26:02I have kept the water to boil in an open vessel.
26:07And when it heats up, a lot of things will go in it.
26:11Which will give flavour to the rice.
26:13And in a lot of things, first of all I will add a little oil.
26:17And a lot of salt.
26:19A lot of salt.
26:21Salt is always added according to the quantity of water.
26:24For Biryani, when you cook the rice.
26:27Not according to the quantity of rice.
26:31And some whole spices.
26:33Green Cardamom.
26:35Open the seeds and add it.
26:37Bay leaf.
26:39Cinnamon stick.
26:41Just a little bit of Mace.
26:452-4 Cloves.
26:47Coriander and Mint.
26:49Roughly break it with your hands.
26:57Now we wait for the water to boil.
27:00After that we will add the rice.
27:02In the meantime, take a big vessel.
27:05In which you will cook the Biryani.
27:07Because this is our final vessel.
27:09To dum, turn on the gas.
27:11It has slightly heated up.
27:13Now we will add oil in it.
27:16To fry the onions.
27:17To fry the onions.
27:19And this is my trick.
27:21Because it doesn't require a lot of oil.
27:23Otherwise, if you want to make Birista.
27:25Then you have to deep fry the onions.
27:28For that, it requires a lot of oil.
27:32Let the oil become medium hot.
27:34After that, I will add the thin slices of onions in it.
27:40For the onions to cook quickly.
27:42For that, add salt in it.
27:48And mix it well.
27:55So the thick Birista is ready.
27:59As you can see, it has turned golden brown.
28:02Don't wait for too long.
28:04Otherwise, you won't even know when it will turn black from golden brown.
28:07So now I will take some of it.
28:11And keep it aside.
28:13Which will come in handy in the layering of the Biryani.
28:18And now, we will add the whole spices in the remaining onions.
28:22Firstly, Cumin seeds.
28:251 Clove of Garlic.
28:28A little bit of Mace.
28:31And this is Black Cardamom.
28:34Crack it slightly.
28:37My favourite small Cardamoms.
28:40Bay Leaf.
28:42And a small piece of Cinnamon.
28:45And I will sauté all these whole spices for 30 seconds with the onions.
28:52The spices have been sautéed.
28:54Now, the rice water that I had kept to boil.
28:57Not only rice, but it will also help in the gravy.
29:01So this flavourful water.
29:06Will stop the cooking of the onions.
29:08And it will give a very nice flavour.
29:11And now, we will add the spices in it.
29:14First, we will season it.
29:16We will add Salt.
29:18Red Chilli Powder.
29:20Turmeric Powder.
29:23Coriander Powder.
29:26Cumin Powder.
29:28And Ginger-Garlic Paste.
29:30And after adding all these spices, we will sauté them nicely.
29:36For 30 seconds, that's it.
29:39And next, we will add chopped Tomatoes in it.
29:46And chopped Tomatoes go in the tempering.
29:57So the Tomatoes have been lightly sautéed.
29:59Next, I will add Curd in it.
30:04And I have to mix the Curd nicely.
30:07And you have to stir it continuously.
30:10If you leave it, the Curd can curdle.
30:15The spices have been sautéed.
30:17Now, we will make the next gravy.
30:19We will add a little water.
30:21Because there is not much gravy.
30:23And if there is more gravy in the Biryani,
30:27and less rice, it will look like Khichdi.
30:29So the gravy masala should be coated.
30:33And more rice should be seen in the Biryani.
30:34More rice should be seen in the Biryani.
30:37So I have added a little water in it.
30:39And let's cook it lightly.
30:42And all the cooked Chaps will go in it.
30:51And we will mix the Chaps nicely with the spices in the tempering.
30:57And if you feel that the water is a little less,
31:00then you can add it now.
31:05Okay, let it cook for 2-3 minutes.
31:09And the water has come to a boil.
31:12I have let the water boil.
31:14And all the spices that were added to it,
31:16all the flavours have been infused.
31:18Now this rice will go in it.
31:20And we have to almost finish it.
31:24Don't cook it completely.
31:26I will cook it 90%.
31:28It will take 7-8 minutes to cook the rice.
31:30And then this rice will go in the Biryani.
31:37The rice is cooking.
31:39And the masala is almost done.
31:41Now let's come to the layering.
31:43So coriander, mint, the brown onion that I had kept,
31:47and some more aromas.
32:01And desi ghee.
32:04I will spread it nicely and add it all around.
32:09That's it.
32:11Now I have added the desi ghee.
32:13Now the rice will be layered on top of it.
32:15The rice is done.
32:17And this hot rice will go on top of the gravy.
32:19And the rice is done.
32:21And the rice is done.
32:23And the rice is done.
32:28And we will spread the rice nicely.
32:31And the rest of the things on it.
32:34And here I have the saffron
32:36that I have soaked in hot water and kept.
32:39And this will go on top of it.
32:43Along with that, the brown onions will go on top of it.
32:49And the water in which I had boiled the rice, I'll add a little bit of water
32:53because we need a little moisture to cook the rice on the dum
32:57otherwise the gravy at the bottom will dry up completely.
33:04And now, coriander.
33:09Mint leaves.
33:13This is my addition.
33:14We'll add green chillies.
33:17This is my addition.
33:18We'll take green chillies and slit them in the middle.
33:22This goes on top of the biryani.
33:24For those who like it spicy, this is a very good thing for them.
33:30Lemon juice.
33:38And a pinch of Garam Masala. That's it.
33:40Mix.
33:43And to make the biryani richer, we'll drizzle desi ghee on top
33:48the reason for this is so that the rice on top doesn't dry up.
33:56We'll put a lid on this
33:59and we'll keep this on the dum for 15-20 minutes.
34:04You can do one thing, this is a heavy pot, it has a heavy base
34:08if you don't have a heavy base, you can put a pan on the bottom
34:12and heat it on a high flame for 5 minutes
34:15and then put it on a slow flame and keep it on the dum for 15-20 minutes.
34:21I'll put this on a low flame for 20 minutes
34:28and the biryani will be ready.
34:33The biryani has been cooked for 20 minutes on the dum
34:36and I've turned off the flame and let it settle for 5 minutes.
34:39It's very important.
34:40As soon as you turn off the flame, remove the lid
34:43and don't serve the biryani.
34:44Give it some time to mature, cover it for 5-10 minutes
34:49and then remove the lid.
34:55And now one more thing, opening the biryani is an art.
34:58So for that, remove some rice from the center
35:02and open the biryani like this.
35:09Because opening the biryani like this is very important.
35:13And the rice shouldn't break.
35:17And on top of this, we'll carefully garnish the Soya Chaps.
35:26We'll garnish it with chopped Coriander.
35:32And what an amazing aroma is coming out of this.
35:35You have to try this Biryani.
35:38And serve it with your favourite Raita.