Whosayna’s Khabsa Biryani

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Whosayna’s Khabsa Biryani. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Whosayna’s Khabsa Biryani is one of the most well liked of current trending foods in the world. It's simple, it's fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Whosayna’s Khabsa Biryani is something that I have loved my entire life.

Many things affect the quality of taste from Whosayna’s Khabsa Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Whosayna’s Khabsa Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Whosayna’s Khabsa Biryani using 25 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Whosayna’s Khabsa Biryani:

1. 1 Chicken (marinate for 5hrs in tikka masala or just apply ginger, garlic, salt and yogurt then grill it cover in foil and keep aside)
2. 1/2 kg Onions (fry to golden crispy birista)
3. 1/2 kg Tomatoes
4. 2 tbsp Tomato puree
5. 1/2 cup Dahi
6. 1 tsp Chilli powder
7. 1/4 tsp Turmeric powder
8. to taste Salt
9. 1 tbsp Garam masala
10. as needed Few whole Garam masala (cardamon, cinnamon, bay leaves, cloves and black peppercorns)
11. 1 tbsp Ginger Garlic paste
12. 1 Capsicum (grated
13. 1 Carrot (grated)
14. Rice:
15. 1/2 kg or 3 cups Basmati long grains Rice
16. to taste Salt (as required)
17. as needed few Whole garam masala (cardamon, cinnamon and black peppercorns)
18. 1/2 tsp Jeera (cummin seeds)
19. strands few Saffron
20. 1/2 Lemon juice
21. 3 tbsp Ghee
22. 1 pinch Kesar colour
23. 1 tsp grated Lemon rind
24. 6-7 Almonds and 10 Cashewnuts
25. 2 tbsp Zereksh

Instructions to make to make Whosayna’s Khabsa Biryani

1. Masala:
   Take a pot put 3 tbsp oil which you fried birista with keep on flame and add whole garam masala let it splutter add tomatoes and cook on medium flame till it's soft and paste like, add all spices, ginger garlic and yogurt, mix well and cook on low or medium flame.
   Add birista, capsicum, carrot and tomato puree (now keep high flame if it's watery) when dried up a bit simmer if you are not mixing with rice if mixing with rice do not simmer keep aside will simmer with rice.
2. Rice:
   Keep a pot on flame with 6 cups of water, add whole garam masala and let boil when bubbling add salt, rice and jeera cook till almost done.
   Keep ready strainer beneath a pot, pour all rice with water on it and let all water get strained out.
   In the same pot which you boiled rice put half of the rice put 1 tbsp ghee and 1 tbsp used oil of birista if remaining mix well add saffron, lemon juice mix in kesar colour and mix well with rice.
3. Fry the almonds, cashew nuts and zereksh in 1 tbsp of ghee then pour over rice.
   In Masala pot pour white rice add ghee 1 tbsp and stir slightly and spread rice evenly, sprinkle remaining birista then spread coloured rice and ghee, take baking paper or foil paper cut size of pot, and simmer keep something heavy on top so no smoke escapes.
   if using charcoal can keep few charcoal on top and leave very few in the charcoal stove.
4. After 20 mins you will get nice aroma of rice, check if smoke comes out as you open it's done.
   In a platter put rice then lay grilled chicken serve with chutney and kachoomer.

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So that's going to wrap it up for this exceptional food Step-by-Step Guide to Prepare Award-winning Whosayna’s Khabsa Biryani. Thank you very much for reading. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!