BALTI GOSHT BIRYANI || World's Tastiest Masaleh Wali Professional Biryani

Dear friends presenting BALTI GOSHT BIRYANI || World’s Tastiest Masaleh Wali Professional Biryani. Copyright Protected.
INGRDIENTS FOR BALTI GOSHT MASALAH:
Chicken: Skinless Medium Pieces: 1 Kg
Tomato: 500 Gm
Yogurt: 1 Cup
Oil: 1 cup
Garlic Paste: 3 Tbsp
Ginger paste: 4 Tbsp
Hara Dhaniya (Cilantro): 1/2 Bunch chopped
Small green Chili: 5
Lemon Juice: 3 Tbsp
Dried Plump: 10
Salt: 3 Tbsp
Red Chili Powder: 3 Tbsp
Crushed Pepper: 2 Tbsp
Bsic Garam Masalah: 2 Tbsp
Roasted Crushed Cumin: 2 Tbsp
Roasted Crushed Coriander: 2 Tbsp
Crushed Black Pepper: 1 Tbsp
Thin Sliced Ginger: 3 Tbsp
Sliced Big green chili: 1/2 cups

TO BOIL RICE
Rice: Extra long Grain Basmati: 1 Kg
Salt: 5 Tbsp
Water: 15 Glass
Cinnamon Stick: 2 of 2″
Tez Patta( Bay leaves): 2
Green Cardamom: 12
Black Cardamom: 5
Cloves: 12
Star Anise: 4
Small green Chili: 8
Oil: 3 Tbsp
Lemon Juice: 3 Tbsp

FOR BIRYANI DUM:
Light Roasted Onion: 1 Cup
Tomato Slices: 15
Lemon Slices: 15
Hara Dhaniya (Cilantro): 1/2 Bunch chopped
Food Colors
Kewda Water: 6 Tbsp
Oil To Spread: 3/4 Cups
PROCEDURE:
First Soak high quality Extra long grain Basmati Rice in cold water for 20 to 40 minutes.
Fry thin sliced yellow onion in one cup oil on high flame to light brown. After getting Light brown, remove it from oil and set aside.
Now reduce the flame and add chicken to that oil, and mix for ½ minute then increase the flame to high and stir with wooden spoon until it gets light brown.
Now add ginger garlic paste and mix well on high flame for 2, 3 minutes.
Now add Sliced tomatoes and small green chilies and mix well for 2 minutes.
Now cover it with a lid, reduce the flame to 1/3 and cook for 7 minutes.
Now remove the lid and mix well for ¼ minute.
Increase the flame to high.
Add all spices except whole crushed spices as mentioned in first part of Ingredients. Keep in mind that we have already added salt before.
Stir well on high flame for 2 minutes.
Now remove the chicken from this mixture and set aside.
Now cook it on high flame until water reduces to 1/3.
Add Battered yogurt, Cilantro and lemon juice and mix well. And cook it until water reduces to ¼.
Add dried plump and cook until 5 more minutes on reduced flame until 90% water burnt.
Now add chicken to that mixture
Now add whole crushed spices, (Black pepper, Coriander seeds and Cumin) thin sliced ginger, and sliced green chili, mixed well for 15 seconds, reduce the flame to 1/3 cover with lid and put it on Dum until oil gets separated. Turn off the flame.
Now we start boiling rice.
Add soaked rice in a large cooking pot. Add 10 glasses of water, turn the flame to high.
Add all ingredients and spices related to boiling rice in it.
Cook until cooked 75% as shown in the video.
After cooking 75% drain all water.
In another large cooking pot make a layer of ½ boiled rice on the bottom of pot.
Set on top of rice the Balti gosht chicken with all masalah.
Decorate sliced lemon and sliced tomato on the top of it
Spread chopped cilantro on top of balti gosht.
Now make a final Layer of remaining boiled rice on it. Spread light browned fried onion on top of that.
Add one cup of Oil/Ghee on top of that (Very Important0
Add food color, and Kewdra water.
Cover with tight lid
Cook it on high flame for five minutes
Reduce flame to Half and cook again for 10 minutes.
Shut of the flame. Leave without flame for 5 minutes coverd.
Now remove the lid.
Mix rice and masalah from bottom to top.
Serve with Riata and Shami Kabab.