Eid Special: Saiyami Kher reveals her famous and exclusive Kabuli Biryani recipe

Eid Particular: Saiyami Kher reveals her well-known and unique Kabuli Biryani recipe

As at this time many people have a good time Bakri Eid, we have now a particular deal with for all our readers. Filmfare completely acquired in contact with Saiyami Kher who made a particular gesture for us as she revealed her well-known and unique recipe of Kabuli Biryani. Any Eid celebration is incomplete with out biryani and therefore the gifted actress has a particular deal with for us on this special occasion. 


Talking about her particular biryani she says, “It was originally made as a Holi ritual by Dadima (Shaukat Azmi) during the traditional Holi gatherings at Shabana masi’s house. As a kid I remember relishing it and asking my mother to try making it. My mother mistook the channa dal for the whole Kabuli channa and that’s how this recipe became a tradition in our house.” Now we’re glad that this secret recipe is go right down to us and we hope a few of you attempt your hand at making this as Saiyami has given step-by-step easy methods to put together it. 


1.5 cups – Basmati rice
1 cups – chickpeas
10 Large onions
0.5 cup – curd
2 tea spoons – Ginger Garlic paste.
1 tea spoon chilli powder, dhaniya powder, haldi.
Salt as per style
1 cup mint
1 desk spoon of blended complete garam masala.


– Soak the chickpea in a single day
– Stress cook dinner the chickpea with 1tbs salt and slightly chille powder until they change into tender.
– Lower the onions half vertically and half in squares.
– deep fry the vertical onions until they flip brown
– marinate the curd with salt, chilli powder, haldi, dhaniya (1 tea spoon) and ginger garlic paste.
– combine the chickpea with the curd marinate.
– sauté the sq. onions and blend the chickpea marinate and cook dinner effectively.
– In slightly ghee add the entire garam masala and put the rice. Add 1.5 cups of water until the rice is cooked.
– layer the rice + chickpea, sprinkle the fried onion and a few mint leaves. Add one other layer of rice and onions.

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