Easy Qatari Chicken Biryani / সুস্বাদু কাতারি চিকেন বিরিয়ানি / Qatari Biryani

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Arabic Lamb & Rice Food to Wow Your 5 Guests |  وصفة خطيره لرز المغازليه بللحم  تكفي لي ٥ اشخاص

إيمان قزاز One pot dish, surprise your guests with this quick authentic Saudi rice and lamb dish. Cooking Arabic food has never been easier. This dish is originally from Hejaz area in the Hold Land of Mecca. It is known for its unique flavor enriched with sweated onions and traditional spices. MEGAZLIA RICE رز المغازليه SAUDI FOOD WITH EMAN INGREDIENTS 800 GRAMS MEAT 3 CUPS BASMATI RICE 3 SLICED BIG ONIONS 2 TBSP. MEGAZLIA SPICE MIX 1 TSP. GRIND CARADAMON 2 GRINDED BIG TOMATOES 2 TBSP. YOGURT 1 TSP. TURMERIC POWDER 2 TBSP. GHEE OIL 2 TBSP. Salt RECIPE 1) Cook meat in pressure cooker for 20 to 30 minutes. 2) Golden brown onions in a pan with oil. 3) After meat is cooked, add meat on golden brown onions and cook 5 min. 4) Remove from heat; add 1Tbsp. Megazlia Mix, Yogurt, Cardamon, 1 Tbsp. Salt, Turmeric Powder, and grinded Tomatoes. 5) Add ¾ rice in pot, add the meat mix, and then add the remaining rice. 6) On top of rice add 1 Tbsp. Salt, 1Tbsp. Megazlia Mix, Meat Stock, Water. 7) Pour hot Ghee Oil over rice. 8) Cover and let cook for 30 minutes on low heat. MEGAZLIA SPICE MIX All same parts of the following dried ingredients added to a blender to create a smooth powder mix. If you can’t leave one or two spices, you can leave it out. Cumin Seeds Black Pepper Seeds Coriander Seeds Cinnamon Seeds Clove Pieces Cardamon Pieces Turmeric Dried/Powder Wheat Seeds Besbasa Indian BEL HANAA WAL SHEFA ENJOY YOUR MEAL Ever wanted to know what typical Saudi Arabia family eats from Hejaz ( خليجي ) , Hijazi, Najd and Najdi (حجاز، نجد ( This food channel will guide you through the cooking process to learn quick, easy, fast, the best Saudi Traditional (salty & sweet desserts) recipes & dishes. Since very little is known about our Saudi Culture from around the world, through easy cooking, it would be the perfect recipe. I am a Saudi female lady amateur chef that cooks authentic quick Middle Eastern dishes. The authentic Arabic Food with ingredients in our everyday lives. Some of our dishes are fused with other Arab & Non-Arab countries. The end result you will learn the techniques in order to make tasty, fun and easy dishes for anyone to make. I always strive to get the perfect yummy taste and blend of food flavors. but best of all, I love sharing. Instagram: goo.gl/vo0OeI Facebook: goo.gl/MPzEVD Twitter: goo.gl/Xz8sZR Email: SaudiFoodWithEman@gmail.com

Arabian chicken curry (arabian dish)

Sea Bass Recipes / Sea Bass Curry / Sea Bass Cooking

Sea Bass Recipes / Sea Bass Curry / Sea Bass Cooking. Feuer & Glas Spice Box Lubina a la Sal / Sea bass in Salt Crust, Spices, Recipe & Shopping List, 26g http://amzn.to/2hHv5LX Please contact me if you require your product reviews. We are social at: Facebook: https://www.facebook.com/Labonykitchen/ Twitter: https://twitter.com/DailyRoyalcouk Instagram: https://www.instagram.com/labonykitchen We are an affiliate with: Argos same day delivery: https://goo.gl/UjMGtR Get a free Kindle book: http://amzn.to/2iB0Cvx Base discount: http://tidd.ly/406f30e1 Power Tools and Machinery: http://tidd.ly/48fb4811 eBay: http://ebay.to/2tU7CMm Latest footwear trend: http://bit.ly/2wy7gfg Catwalk fashion: http://tidd.ly/cbb1b3d8 Fancy dress collection: http://tidd.ly/eedf31db If you have any issues please do not hesitate to contact us.

Mutton Biryani Recipe, Hyderabadi Mutton Biryani, Lamb Biryani

Sometimes referred to as Beriani or Biryani or Kachhi Biryani, this dish possibly is on the top of the list when it comes to most searched items on the Internet and it makes the grade for a reason. A meal in itself, this dish is not kidding when it is referred to as fit for a king. Hyderabadi Dum Biryani or Hyderabadi Dum ka Biryani traces its roots back to what is known as Nizami food. It was a staple Khandaani dish that was found on the tables of Nizami banquets in the days of the spread of Mughal cuisine or what may be referred to as Deccan cuisine. Hyderabadi cuisine takes pride of place in Southern or South Central India. I suspect mostly that it is because of its jovial people and I also suspect it is because my heart and my soul belongs to these vivacious people who simply make eating an art form. India shares some beautiful secrets with Pakistan and the rest of the volatile sub-continent. The bone of contention that hit headlines a few years ago when it came to branding a type of scented and rich rice called Basmati rice. Basmati gives Biryani what Peat or Scottish water gives Scotch. They cannot exist without the other. Biryani derives from Berya which legend hands over to and Persian origins. Berya indicated the virtue of frying or being slow roasted over fire. Between Basmati and Berya, this dish and its excruciating method of preparation have made Biryani a sought after dish. If there is one dish to die for in Indian cuisine, Biryani must make it to the top of the heap. Biryani was arguably the confluence of Persian invaders, Muslim rule and Moghul infiltration of Deccani cuisine brought to the sub-continent as a result of wars, inter-marrying and sheer love of good food. Thanks to the Moghlai foodies, Biryani now is a household name and didn’t remain a secret of the Nizami kitchen Biryani can be made in two distinct ways and if you check with a connoisseur of Indian food you will know the passionate fellow from the fraud with the kitchen-geek talk. When the fellow asks you what kind of Biryani do you prefer? You are wading into deep territory my friend – Kachhi Gosht ki Biryani and Pakki Biryani? Kisku kya maalum Miya? Oops, your Vah Chef is getting ahead of himself. Subscribe to my YouTube channel for new fun recipes every week! http://goo.gl/WCdgeV Follow me on: Facebook - https://www.facebook.com/VahChef.SanjayThumma Twitter - https://twitter.com/vahrehvah Google Plus - https://plus.google.com/u/0/b/116066497483672434459 Reach Vahrehvah at Website - http://www.vahrehvah.com

Chicken Biryani Restaurant Style - By VahChef @ VahRehVah.com

this is kind of restaurant style of preperation of birtani they wont do dum process they cook chicken saperatly with same masalas which we use for biryani and rice will be cooked saperatly if the ordre comes they mex rice and chicken togeather and serve because the same rice can also used for vegetarins. http://www.vahrehvah.com/chicken-biryani-restaurant-style Ingredients: Chicken 1500 g Basmati rice 500g Bay leaf 3 n Star anise 3 n Cinnamon sticks 2 n Cloves 4 n Cardamom 6 n Shahi jeera 1 ts Lichen (kalpasi) 1ts Pepper corn 6 n Mace 2 n Golden fried onions 150 g Red chilly powder 2 tb Coriander powder 1 tb Cumin powder 1 ts Ginger garlic paste 1 tbs Salt Turmeric Yogurt 1 cup Coriander chopped 1 b Mint chopped 1 b Green chilly 5 n Oil ½ cup Lime juice 2tb Directions: First make a powder of all the spices, Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night, Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum. First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks. http://www.vahrehvah.com/Chicken+Biryani+Restaurant+Style:8179 you can find detailed recipes at my website and also find many videos with recipes at http://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods "Reach vahrehvah at - Website - http://www.vahrehvah.com/ Youtube - http://www.youtube.com/subscription_center?add_user=vahchef Facebook - https://www.facebook.com/VahChef.SanjayThumma Twitter - https://twitter.com/vahrehvah Google Plus - https://plus.google.com/u/0/b/116066497483672434459 Flickr Photo - http://www.flickr.com/photos/23301754@N03/ Linkedin - http://lnkd.in/nq25sW Picasa Photos- http://picasaweb.google.com/118141140815684791742 Stumleupon http://www.stumbleupon.com/stumbler/vahrehvah Tumblr http://vahrehvah.tumblr.com/ Blogger - http://vahrehvah.blogspot.in/"

Qatari Biryani / Easy Qatari Chicken Biryani / সুস্বাদু কাতারি চিকেন বিরিয়ানি / Qatari Style Chicken Biryani
Food from the Middle East: http://amzn.to/2hOYtj9

Ingredients:
Chopped Onion
Chopped Tomatoes
Dried Lemon / Dried Lime
Fine Chopped Ginger
Cardamom (Alach)
Cloves
Kebab Chini
Mace
Star Cardamom / Star Alach
Bay leaves
Cinnamon
Tomato Puree
Chicken Stock
Salt to Taste
Cooking
Rice (Basmati / Chinigura or whichever you prefer)

Cooking:
In a hot pan, add all the dried spices as shown in the video.
Fry them all for few moments then add chopped Onion.
Add dried lemon/lime.
After a while add chopped tomatoes and cooked quite well until both becomes softened.
Add chicken stocks and stir till they melt well.
Now, add the tomato puree and stir.
Once all the spices are cooked and oil floats on the top, we all add our whole range chicken that we prepared.
Mix all the cooked spices with our chicken and after cover the pan with a lid for some time.
Few moments later, we are adding some water to prevent dryness in the cooking.
After around 10 minutes of cooking, we are adding water and cook.

Now, the second part with our chicken. We are going to take out of all our chicken in a separate plate from the soaked stew.
Keep them aside and take couple of spoon of the stew/sauce from the pan (as shown in video) and keep in a small bowl.
Add our water soaked rice in the stew and add enough water then keep the lid on with a very low heat.
On a hot pan add some oil and then add chicken with the sauce we kept away in a small pot.
Fry the chicken till they turn into brown colour on the top and bottom.
Once rice cooked, SERVE.
We hope you enjoy your Qatari Biryani cooking as much as we did. We look forward to see you in the next video.

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