Muradabadi Biryani

Nutrition values are AI-estimated based on ingredients.

• Long-grain rice
• Carrots
• Green peas
• Protein
• Green chilies
• Whole spices
• Food coloring
• Red chutney
• Raw onions

1. 1The vendor scoops the cooked biryani from a large, deep metal pot using a large metal scoop.
2. 2The scooped biryani is placed into a smaller metal bowl which rests on an old-fashioned weighing scale to ensure consistent portions.
3. 3Once the desired weight is achieved, the biryani is transferred from the weighing bowl.
4. 4The biryani is transferred onto white disposable plates or into rectangular aluminum foil containers with plastic lids for takeaway.
5. 5An assisting person holds the plates or containers for transfer and then hands them over to customers.
6. 6Small bowls containing red chutney or sauce and sliced raw onions are available on the counter as accompaniments.
7. 7The biryani is served hot, either for immediate consumption on disposable plates or for takeaway in sealed aluminum containers.

These instructions are our analysis of the original video. Watch on YouTube →