Famous Jumma Bawarchi Ki Biryani & Chanay Ki Daal Aur Turai | Masala Mornings | Chef Shireen Anwar | 1 Feb 24 | MasalaTv

FAMOUS JUMMA BAWARCHI KI BIRYANI RECIPE INGREDIENTS :
Boneless beef 1 kg
Sela rice boiled 750 gm (65% and 85% boiled separately)
Mixed whole spices 1 tbsp
Bay leaf 2
Star anise 2
Cardamom 4
Black pepper 10
Cloves 5
Cinnamon stick 3
Green chili grinded 1 tbsp
Turmeric 1 tsp
Chili powder 2 tsp
Coriander powder 1 tbsp
Cumin powder 2 tbsp
Salt 1 ½ tsp
Water 2 cups
Potatoes 3-4 cut into big cubes parboiled
Fried onion 1 cup
Dried plump 6-8
Sliced tomatoes 2-3

Other Ingredients :
Chicken powder 1 tsp
Yellow color 3 tbsp
Cinnamon powder
Mace powder ¼ tsp
Nutmeg powder ¼ tsp
Screw pine water 2 tbsp
Yogurt 1 cup

METHOD :
Mix all these together and keep them aside.

METHOD FOR BIRYANI :
In a pressure cook, cook beef with all the seasonings, beef, 2 cups water, cover, and cook for 30 mins till beef is nearly tender, add half-boiled rice to the beef mixture, cover, and cook till aalu does. If you require to add more red chili powder, you can add more. Put 65% rice on the base of the pan, and put 85% rice on top of the gravy, before putting the rice, put the yogurt mixture, cover with rice, leave it on dum for 20 mins, remove, and serve immediately with raita and kachumber.

CHANAY KI DAAL AUR TURAYI RECIPE INGREDIENTS :
Gram lentils 250 gm soaked and boiled till nearly tender
Oil ½ cup
Onion 1 sliced finely
White cumin seeds 1 tsp
Chili powder 1 ½ tsp
Ginger garlic paste 1 tsp heaped
Salt 1 tsp
Turmeric ½ tsp
Coriander powder 1 tsp
Tomatoes finely sliced 2
Coriander leaves finely chopped ½ bunches
Green chilies chopped 4
Zucchini peeled and sliced finely ½ kg

Ingredients for Baghar :
Curry leaves 20
Mustard seeds 1 tsp
Fenugreek seeds ¼ tsp
Nigella seeds ½ tsp

METHOD :
Heat oil, add sliced onion, and fry till golden, add in baghar ingredients with ¼ cup water, all the dry seasonings, and sliced tomatoes, fry well, add turayi with ½ cup water, cover, and cook till trays tender, add in the boiled chana ki daal, cover and cook till well done. Lastly add coriander leaves, and green chilies, and serve hot with roti.

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