IDRIS BIRYANI || LUCKNOW Style || BHAI ki Most Favorite Biryani || EID Spl || AUTHENTIC

IDRIS BIRYANI || Style || LUCKNOW || BHAI ki Most Favorite Biryani || EID Spl Dear friends presenting one of the most favorite Biryani in Lucknow. One of the TOP Biryanies in the World. IDRIS BIRYANI Style. Copyright Protected RECIPE CARD: Mutton with bone: 1.5 Kg, Rice: 1 Kg or 1.25 Kg (Extra Long Grain Basmati Preferred). STEP ONE (YAKHNI) Mutton: 1.5 Kg,, Paya bones: 750 gm, Oil 1 Cup, Yogurt: 1 Cup, Garlic Paste: 3 Tbsp, Ginger Paste: 4 Tbsp, Salt: 3 Tbsp, Red Chili Powder: 2 Tbsp WHOLE SPICES to be crushed: Fennel seeds: 3 Tbsp, Black Pepper: 1 Tbsp, Clove: 1 tsp, Green Cardamom: 20, Black Cardamom: 3, Cinnamon Stick: 2', Jyfal (Nutmeg) ½ Ball, Javetri (Mace) : 1 Tsp STEP TWO: MILK with Spices, Frying Onion and Mixing and cooking with Yakhni Milk: 1 Liter, Sugar 2 Tbsp, Whole Spices grind very fine: Fennel seeds; 2 Tsp, Jyfal (Nutmeg) ¼ ball, Javetri (Mace) ½ Tsp, Cinnamon Stick: 2”, Green Cardamom: 6, Cumin seeds: ½ Tbsp, Kewda Water: 4 tbsp, Rose Water: 2 Tbsp ( Final Yakhni and Milk Mixture must be 1 Liter approximately) Onion: 150 Gm sliced, Oil: 1.5 Cups THIRD STEP: BOILING RICE Rice (Extra long Grain Basmati): 1 kg to 1.25 kg Soaked in water for 45 Minutes to 4 Hours Salt: 6 Tbsp, Cinnamon Stick 2 of 3", Clovrs: 10' Green Cardamom: 10, Oil: 4 Tbsp FOURTH STEP: DUM LAGANA Water: 1/2 Cups, Kewda Water: 5 Tbsp, Orange Food Color: 1 Tsp, Saffron: 2 Pinches. Remaining Oil from Fried onion,