Okay so I can make Biryani really good, but it always tastes like a home made Biryani.. Can anyone tell me how to make a restaurant style biryani and or the one that you eat at the weddings in Pakistan. I have also tried Student Biryani in Karachi and my oh my wasn’t that delicious. Can anyone help me here please?
Re: Daig Ki Biryani??
bump*
Re: Daig Ki Biryani??
wht kind of masala u use ? any dabba masala like shaan etc ?
Re: Daig Ki Biryani??
Yes I use shaan ka dabba for my Biryani.
Re: Daig Ki Biryani??
Oh wow I love that...and my mom really makes it great...
I have tried it but I find it too time consuming...
I will try to break it down for you...
YAKHNI:
Take meat (chicken/goat) about 2 pounds.
Put it in a pot with water to boil.To the water add salt,zeera seeds,ginger and garlic,cloves,green cardamoms,black cardamoms,cinnamon,star anise,peppercorns.
Take a piece of muslin cloth (or cheese cloth) and tie up 2 medium chopped onions and 2-3 tablespoons of whole coriander seeds (sabut sookha dhania)...
Add the muslin cloth thingie with stuff tied in it,to the boiling stock...
when the meat is done remove it and cook the stock till only about 3/4 th of a cup remains....
RICE:
For 2 cups of rice....boil water and add salt and ginger,garlic and the same whole garam maslas as you added to the stock....cook rice till only half done...strain and keep aside...
*I usually do the next step in another pot,during when the rice are already cooking...it saves time but makes it one more pot to clean afterwards...:(
Heat some oil....fry up one onion tilll brown....keep aside...on a paper towel to kinda crisp up....
In the same oil,add half a cup of yogurt,few cloves,few green cardamoms and the meat we removed earlier from the stock...bhoonafy,till the excess water dries out....
now since you are doing this in a separate pt,when done keep it aside...
Going back to the rice we half cooked and strained...
now put half of those back into the pot ....put the layer of the bhoonafied meat and yogurt mixture on it....put the other half of the rice on top of it....then put the fried onions on top,along with some yellow food color and saffron (already mixed in warm water) ,some cooking oil and the 3/4 cup of stock made earlier...cover the pot...put on dum depending on your stove settings..I will put it for about 20-25 mins on the low setting of my electric stove....
Mix and enjoy....
(*The purpose of making the rice in one and bhoon-ing the meat in another pot is that the rice remain hot when you strain it and do not cool off in the time you are bhoon-ing the meat)
Gosh,even typing this is too much work...
sorry if this sounds too complicated....:D
Re: Daig Ki Biryani??
gulps okay it does sound complicated but I will try my best since I'm craving for it though :)
Re: Daig Ki Biryani??
jabb bnayoo tou mjhe bhi taste krwa daina plzzz… daigh ki biryai kahyee hue 100 sall ho gaye hain 
Re: Daig Ki Biryani??
gulps okay it does sound complicated but I will try my best since I'm craving for it though :)
If you try it,plesae let me know how it turned out...
I read through it again...I know sounds complicated and that's why I hardly make it ...but it really turns out great...:)
Re: Daig Ki Biryani??
Laziza biryani masala gives you 100% deghi biryani taste.
Re: Daig Ki Biryani??
use shaan beef biryani masala , it makes biryani more yummier , even if youre making it with chicken .hth
Re: Daig Ki Biryani??
This recipe i use to make pulao biryani turns a lot close to that daigi biryani you are referring to.
For pulao biryani, Brown3 medium onions, add in chicken, and fry. Then add in 2 tomatoes, shaan pulao masala, whole garam masala, green chilies and cook. Once chicken is tender, add in MSG( I know it is not good for some!), presoaked dried plums and 1 cup yogurt. Mix and remove from heat. Boil rice. Drain them and drizzle yellow food colour. Spread the curry on top of rice(No layering). Put on dum for a few minutes and mix.
Re: Daig Ki Biryani??
just add double the oil and masala of a regular biryani, thats the key to that 'authentic' taste
Re: Daig Ki Biryani??
This recipe i use to make pulao biryani turns a lot close to that daigi biryani you are referring to.
For pulao biryani, Brown3 medium onions, add in chicken, and fry. Then add in 2 tomatoes, shaan pulao masala, whole garam masala, green chilies and cook. Once chicken is tender, add in MSG( I know it is not good for some!), presoaked dried plums and 1 cup yogurt. Mix and remove from heat. Boil rice. Drain them and drizzle yellow food colour. Spread the curry on top of rice(No layering). Put on dum for a few minutes and mix.
will use that.. thanks a lot :)
Re: Daig Ki Biryani??
just add double the oil and masala of a regular biryani, thats the key to that 'authentic' taste
Double the masala and oil? hmm that sounds like a lot hurt burn to me.
Re: Daig Ki Biryani??
Double the masala and oil? hmm that sounds like a lot hurt burn to me.
exactly, the one you get right after eating the daig biryani.
Re: Daig Ki Biryani??
whts daig biryani:konfused:
the one cooked in a daig :aq: