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NALLI GOSHT BIRYANI AUTHENTIC RECIPE 1ST TIME IN YOUTUBE HISTORY BY PICHEKKISTA BOBBY CRACKED RECIPE

Important Note: Add Salt - 1 tsp in Kheema Fry (Clip missed in the video) at 11:32 Mutton Ghee Roast Recipe: 👉    • MUTTON GHEE ROAST LAVASTONE RESTAURAN...   Stone Grinder Link: 👉https://amzn.to/3M4xc6s China Wok: 👉https://amzn.to/3seXaMi 👉https://amzn.to/3MldbKk My First Food Review Vlog: 👉   • PICHEKKISTA BOBBY FIRST FOOD REVIEW F...   Please Subscribe to "BOBBY VERE LEVEL".. Link 👉   / @bobbyverelevel   PICHEKKISTA BOBBY SOCIAL MEDIA LINKS 👇 https://pichekkistabobby.taplink.ws Ground Masala for Nalli Gosht Marination: 👇 Cardamom – 4 Cloves – 4 Cinnamon – 1 inch Nalli Gosht Marination Ingredients: 👇 Nalli Gosht pieces – 2 (420gms) Salt – half tsp Turmeric powder – ¼ tsp Red Chilli powder – 1 tsp Coriander powder – half tsp Cumin powder – ¼ tsp Ginger Garlic paste – half tsp Coriander leaves – 1 tbsp Mint leaves – 1 tbsp Ground Masala Pure Buffalo Ghee – 1 tbsp Curd – 100gms Take 3 Glasses (750gms) Basmati Rice, Wash 4-5 times & Soak for 1 Hour Mutton Kheema Biryani Marination: 👇 Mutton Kheema with Nalli Bones – 300gms Turmeric powder – ¼ tsp Salt – 2 tsp Red Chilli powder – 1 ½ tbsp Cumin powder – half tsp Coriander powder – 1 tsp Chat masala = 1 tsp Black pepper powder – 1 tsp Star Anise – 1 Kapok bud – 1 Bay leaves – 4 Cardamom – 5 Mace – 1 small flower Cinnamon – 2 inches Cloves – 5 Light Green Chillies paste – 10 Chillies Ginger Garlic paste – 1 tbsp Coriander leaves – 4 tbsp Mint leaves – 2 tbsp Curd – 200gms Fried Onions – 150gms Onions Fried Oil – 8 tbsp (100ml) Marinate for 30 Mins Saffron – half gram Hot Water – 50ml Leave for 15 Mins Nalli Gosht Boil Process: 👇 Place Pressure Cooker on Medium Heat Now add 3 tbsp Oil Place 30 Mins Marinated Nalli Gosht pieces in Cooker Fry for 3-4 Mins on Medium Heat Switch to Low Heat for 2 Mins & Back to Medium Heat Leftover Masala Water – 100ml Additional Water – 150ml Now add Pinch Mint leaves & pinch Coriander leaves Close lid & Give 6-7 Whistles on Medium Heat Biryani Mutton Cooking: 👇 Place 30 Mins Biryani Mutton on High Heat Cook for 3-4 Mins on High Heat 20 Cashews when oil appears & Cook for 3-4 Mins on Medium Heat Hot Water – 150ml Close lid & Leave for 5 Mins on High Heat & 5 Mins on Medium Heat Now Stove off when Gravy Thickens Kheema 30% Cooked Rice Preparation: 👇 Add 2 litres of Water Salt – 5 ½ tsp Star Anise – 2 Cardamom – 5 Cinnamon – 2 inches Cloves – 5 Mace – 1 Flower Shahjeera – 1 tsp Bay leaves 2-3 Chopped Mint leaves – 2 tbsp Chopped Coriander leaves – 2 tbsp Oil – 3 tbsp Chopped Green Chillies – 5 Close lid & Leave for 5 Mins on High Flame Add 1 Hour Soaked Basmati Rice Mix thoroughly to avoid lumps in Rice Rice is Boiled 70% Drain Water & leave for 2 Mins Spread Rice Equally all over the Biryani Gravy Sprinkle Saffron water Sprinkle Coriander leaves & Mint leaves Check Nalli Gosht pieces – Nalli Gosht 90% Cooked Add Sprinkle Muton Nalli Broth – 50ml Save the Remaining Nalli Broth Add Sprinkle Fried Onions Add Pure Buffalo Ghee – 3 tbsp Cover with Silver Foil Place Tawa on stove Now Place Hundi on Tawa DUM FOR 3 MINS ON HIGH FLAME & 20 MINS ON LOW FLAME Nalli Gosht pieces Fry Part: 👇 Take a China Wok, add Onions Fried Oil – 4 tbsp Place Cooked Nalli Ghosht pieces in the China Wok Fry for 2-3 Mins on Low heat Ginger Garlic paste – half tsp Fry for a Min on Low Heat Fried Onions – Handful Fry for 2-3 Mins on Low Heat Salt – 1 tsp Red Chilli powder – 1 tsp Fry for 2-3 Mins on Low Heat Coriander powder – ¼ tsp Fry for a Min on Low Heat Nalli Gosht Broth Now Mix once & Leave for 3 Mins on High Heat Ground Masala for Nalli Gosht pieces Fry part: 👇Cloves – 4 Cinnamon – 1 inch Cardamom – 12 Grind into fine powder Add & Cook for 5 Mins on Medium Heat Chopped Mint & Coriander leaves & Stove off Kheema Fry Preparation: 👇 Pure Buffalo Ghee – 2 tbsp Place Mutton Kheema in the pan slowly Fry for 5 Mins on Medium Heat Salt - 1 tsp (According to taste) Water Appears Turmeric powder – ¼ tsp Red Chilli powder – 2 tsp Fry for a Min on Medium Heat Ginger Garlic paste = 1 tsp Fry for 2-3 Mins on Medium Heat Add Fried Onions – Handful Mix once & Shift to Low Heat Close Lid & Leave for 2-3 Mins on Low Heat Add Tomato Puree – 1 (Medium size – 80gms) Mix once & Switch to Low Heat Close lid & leave for 5-6 Mins on Low Heat Leftover Saffron Water Cook for a Min on Low Heat Coriander & Mint leaves 2 Mins more on Low Heat Take Nalli Ghosht pieces aside in a bowl Now Add this Kheema Fry to China Wok & Keep on High Flame Cook for 2-3 Mins on Medium Flame Switch to Low Flame Close lid & Leave for 3 Mins on Low Flame Cook for 2-3 Mins on Low Flame Add Nalli Gosht pieces into the Gravy Stove off NALLI GOSHT BIRYANI AUTHENTIC RECIPE 1ST TIME IN YOUTUBE HISTORY BY PICHEKKISTA BOBBY CRACKED RECIPE #nallibiryani #Nalligoshtbiryani #Nalligoshbiryanipichekkistabobby #muttonnalligoshtbiryanirecipe #muttonbiryani #Nalligoshtbiryanirecipe #lavastonenalligoshtbiryanirecipe