Sub K Liye Biryani Banai - Kissanon Ki Routine - Mubashir Saddique - Village Food Secrets

Mubashir Saddique's "Village Food Secrets" channel is known for showcasing authentic village-style recipes with simple ingredients and traditional techniques. Here's a **"Sub K Liye Biryani Banai" (Biryani for Everyone)** recipe inspired by his style, with an emphasis on natural flavors, large servings, and easy preparation for family gatherings or village-style feasts.

---

### **Ingredients**
*(Serves a large gathering — adjust quantities as needed)*

#### For the Meat Curry:
- **Chicken or Mutton**: 2 kg (cut into medium pieces)
- **Yogurt**: 2 cups
- **Tomatoes**: 5-6 large (chopped)
- **Onions**: 4 large (sliced)
- **Green chilies**: 6-8 (slit)
- **Garlic paste**: 2 tablespoons
- **Ginger paste**: 2 tablespoons
- **Cooking oil or ghee**: 1 cup

#### Spices:
- **Red chili powder**: 2 tablespoons (adjust to taste)
- **Turmeric powder**: 1 teaspoon
- **Coriander powder**: 2 tablespoons
- **Cumin powder**: 1 teaspoon
- **Garam masala powder**: 1 teaspoon
- **Whole spices**:
- Bay leaves: 3
- Black cardamom: 2
- Green cardamom: 4-5
- Cloves: 6-8
- Cinnamon sticks: 2 (1-inch pieces)
- Black peppercorns: 10-12

#### For the Rice:
- **Basmati rice**: 2 kg (soaked for 30 minutes)
- **Salt**: to taste
- **Water**: enough to boil the rice
- **Whole spices** (same as above)

#### For Layering:
- **Fresh coriander leaves**: 1 cup (chopped)
- **Mint leaves**: 1 cup (chopped)
- **Fried onions**: 1 cup
- **Yellow food color**: 1 teaspoon (mixed in 2 tablespoons milk)
- **Kewra water**: 2 tablespoons

---

### **Instructions**

#### Step 1: Prepare the Meat Curry
1. Heat oil or ghee in a large pot. Add the sliced onions and fry until golden brown.
2. Add garlic and ginger paste, sauté for 1-2 minutes.
3. Add the meat (chicken or mutton) and cook on high heat until it changes color.
4. Add chopped tomatoes, yogurt, and spices (red chili powder, turmeric, coriander powder, cumin powder, and garam masala).
5. Cook the mixture until the oil separates and the meat is tender. For mutton, add some water and let it simmer longer.

---

#### Step 2: Cook the Rice
1. In a separate large pot, bring water to a boil. Add salt and whole spices (bay leaves, black cardamom, green cardamom, cloves, cinnamon sticks, black peppercorns).
2. Add the soaked rice and cook until 80% done (parboiled). Drain the water and set the rice aside.

---

#### Step 3: Layer the Biryani
1. In the pot with the cooked meat curry, spread a layer of parboiled rice over the meat.
2. Sprinkle fresh coriander, mint leaves, fried onions, and yellow food color mixed with milk. Drizzle with kewra water.
3. Repeat layering if necessary, ending with a layer of rice and garnishes on top.

---

#### Step 4: Cook on Dum
1. Cover the pot tightly with a lid or aluminum foil to trap the steam.
2. Place the pot on low heat or a tawa (griddle) and let the biryani cook on "dum" for 20-30 minutes.

---

#### Step 5: Serve
1. Mix the biryani gently to combine the layers without breaking the rice.
2. Serve hot with raita, salad, or chutney.

---

This recipe embodies the simplicity and hearty flavors of village cooking, much like Mubashir Saddique's style. It’s perfect for sharing with a crowd, making it ideal for family gatherings or celebrations like Bakra Eid!