cook with suhu.

Biryani Thali ASMR

- Heat 4 Tbsp Oil
- Temper Dry Spices (Cardamom, Cinnamon, Clove, Bay Leaf, Nutmeg, Mace, Black Pepper Corn)
- Shallow Fry Slices Of 4 Onions
- Add 1 Kg Chicken
- 100 gm Hung Curd
- 2 Tbsp Paste Of Garlic & Ginger
- Salt As Per Taste
- Kashmiri Red Chilli Powder, Black Pepper Powder & Biryani Masala 1 Tsp Each
- Pinch Of Grated Nutmeg
- Mix Kewra & Rose Water with 4 Tbsp Milk, 1 Tsp Ghee & Saffron
- Pour it over Chicken
- Cook for 10-15 Minutes On Low Flame on Until Chickens are 50% Cooked
- Now, Seperate Chicken & Yakhni
- 1st Place All Chicken, Then Pour Yakhni
- 100 ml Milk, Few Aloo Bokhra
- Keep It Aside, Let's Prepare Rice
- Soak & Clean 750 gm Basmati Rice ( Here, I use , This long grain rice good for Pulao, Biryani Preparation.
- For Better Result Soak It For 45 Minutes
- Then, Cook Rice With Salt
- Stain Them & Pour Over Chicken
- Spread Saffron Milk & Grated Nutmeg Over Rice
- Cook On Low Flame For 30 Minutes
- Meanwhile, Start Preparation Chicken Kabab
- Mix Hung Curd, Ginger-Garlic Paste, Salt, Turmeric, Chilli Powder, Garam Masala, Kasuri Methi & Gram Flour
- Pour Chicken & Coat It With Masala
- For Better Result, Keep This Marination For 30 Minutes
- Roast It On Tawa, Then Serve Hot With Biryani
- Enjoy with Salad, Raita or your favorite sweet dish



- Semai 250 gm
- Dry Nuts 50 gm
- Finely Chop Them
- Add 1 Tsp Ghee
- Roast Them On Low Flame
- Keep It Aside
- Boil 1 Ltr Milk
- Add Cardamom & Saffron Powder
- Sugar 100 gm
- Boil Them & Reduce 20% Milk
- Then Pour Of Roasted Semai
- Mix Them Well
- Serve Chilled Semai with Some Dry Fruits


- I use Readymade falooda mix here & Serve Chilled With Icecream