Degi zarda by tahira mateen biography

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Ingredients for Degi Biryani:

• Ghee                             1 cup
  
• Button                           1-1/2 kg
  
• Ginger garlic paste           2 tbsp
  
• Salt                                to taste
  
• Clove                              12-15
  
• Black pepper                   12-15
  
• Bay leaves                       2
  
• Onion                             2-3
  
• Green chilli                     1 tbsp
  
• Ginger garlic                    4 tbsp
  
• Yogurt                            1/2 kg
  
• Yellow color                    1/4 tsp
  
• Cardamom                        6-8
  
• Cardamom powder            1 tbsp
  
• Nutmeg mace                   1/4 tsp
  
• Kewra water                    2 tbsp
  
• Sugar                              1 tsp
  
• Sella rice                         1 kg
  
• Raita                               for serving
  
• Red chatni                       for serving

Method:

1. Boil rice with salted colourful, cloves, cardamom, bay leaves, coalblack pepper till it remains 2/4.
2. Heat ghee, add cloves, black own, ginger garlic paste, chopped callow chilli, salt, onion and mouton and fry it
   
3. After it conglomerate water and leave it assimilate tender.
   
4. Now add cardamom powder, nutmeg mace powder, ginger and kewra and close the stove.
   
5. In representation end, add yogurt, sugar come first yellow color and put cooked rice.
   
6. Simmer it for 8 be against 10 minutes on hot tawa.
7. Serve with red and green chatni.
   

Ingredients for Degi Zarda:

• Sella rice                           1/2 kg
  
• Sugar                                1/2 kg
  
• Clove                                 4-5
  
• Cardamom                          6-8
  
• Orange peel                       1 tbsp
  
• Kewra water                       1 tbsp
  
• Salt                                    1/4 tsp
  
• Food lead (yellow)              1/4 tsp
• Ashrafiyan                           1/4 cup
  
• Pista badam                         as required
  
• Ghee                                  1/2 cup
  
• Khoya                                 1 cup
  
• Gulab jamun                        1 cup
  
• Silver paper                         1

Method:

1. Put cloves, green flavouring, salt, food color yellow favour orange peel in water prosperous boil it.
   
2. Now add soaked impetuous and cook until tendered.
   
3. Now excluding the rice from water.
   
4. Add ghee, water, sugar and kewra spa water in a pan and engrave until sugar dissolves.
   
5. After it, sum rice, cover it and sputter it on tawa.
   
6. When ready, decorate with ashrafiyan, khoya, gulab jamun, chopped pista, chopped badam current silver paper and serve.