biryani masala-2008
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You better start from 5:10 if you are here for biryani masala.. ;)
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As much as I like to hear you talk ...mate yot talk too much :P
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ofoooo jannnab , to much speech , just COOK ...LOL ;P
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@marilyndmello Hi Marilyn, I would recommend 1 TBSP to prevent the garlic from overpowering the overall taste of the biryani. Good luck!
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do we use Ginger and Garlic paste in the Biryani and how much for a Kg. of mutton
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@dexplorertwodo There's a reason why he doesn't dry roast the spices. The spices heat up considerably when they are ground in the mixer. Excess heat in this stage can destroy the flavor of the masala.
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Sanjay, nuvvu super !!! I m a huge fan of ur's
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hi chef i ve watched all ur old videos.... ve u posted nything new this year??
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how do I keep my chicken from sticking and burning to the pan once it's in the layer stage and I leave it on the stove for 20plus minutes?
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I wrote it down for myself so here it's for you and for everyone else. I didn't write down the quantity of chillie powder and turmeric cuz I think it's according to your taste.
10 cloves, 4 black cardamom, 4 maze-javitri, bay leaf, 10 green cardamom, 4 cinnamon sticks, 10 peppercorns, 1 tsp kasturi methi leaves, 2 tbsp fried onion, half tsp cumin and 2 tsp coriander powder, black cumin, dried plums, 1 tsp anardana seeds, turmeric, chilli powder.
shehed0 2 years ago 8
He's made it in other videos. I think this was for the masala only.
shehed0 2 years ago 7