Chicken biryani recipe
Ingredients
1. Chicken 1 kg
2. Rice 1kg
3. Ginger paste 2 tablespoons
2. Rice 1kg
3. Ginger paste 2 tablespoons
4. Garlic paste 2 tablespoons
5. Salt to taste
6. Chopped onion 4 digits
7. Tomatoes chopped 5 large size
8. Yogurt 1 cup
9. White cumin 1 tea spoon
10. Turmeric powder 1 teaspoon
11. Cayenne papper 2 tablespoons
12. Coriander powder 1 tablespoons
13. Hot spices powder 1 tablespoon
14. Chopped Green chilli 5 digits
15. Green Coriander 5 tablespoon
16. Chopped mint 5 tablespoon
17. Proven hot spices 1 tablespoon
18. Yellow color 1 pinch
19. Milk half cup
20. Biryani essence 4 tablespoon
21. Oil 1 cup
1. Heat the oil in a pan 5 minutes on medium flame and add the proven hot spices.
2. Stir the ginger garlicaand turmeric powder for three minutes and then add the tomatoes and cook for 10 minutes then tomatoes are melted.
3. When the tomatoes have melted well and com in the from of a paste add the chicken salt red papper coriander leaves green chillies and mint.
4. Then add the yogurt and mix well and cook on the low flame for 30 minutes
5. Boil the rice with a little steaming hot spice 5 mints before full boil and strain the water with a sieve
6. Spread the chicken in a large size bowl and apply layer of rice on top of rice it mix the apricots in the milk and Sprinkle the rice over the rice.
7. Cover the pan and cook on low flame 20 minutes. Delicious chicken biryani ready to serve with salad
5. Salt to taste
6. Chopped onion 4 digits
7. Tomatoes chopped 5 large size
8. Yogurt 1 cup
9. White cumin 1 tea spoon
10. Turmeric powder 1 teaspoon
11. Cayenne papper 2 tablespoons
12. Coriander powder 1 tablespoons
13. Hot spices powder 1 tablespoon
14. Chopped Green chilli 5 digits
15. Green Coriander 5 tablespoon
16. Chopped mint 5 tablespoon
17. Proven hot spices 1 tablespoon
18. Yellow color 1 pinch
19. Milk half cup
20. Biryani essence 4 tablespoon
21. Oil 1 cup
Method
1. Heat the oil in a pan 5 minutes on medium flame and add the proven hot spices.
2. Stir the ginger garlicaand turmeric powder for three minutes and then add the tomatoes and cook for 10 minutes then tomatoes are melted.
3. When the tomatoes have melted well and com in the from of a paste add the chicken salt red papper coriander leaves green chillies and mint.
4. Then add the yogurt and mix well and cook on the low flame for 30 minutes
5. Boil the rice with a little steaming hot spice 5 mints before full boil and strain the water with a sieve
6. Spread the chicken in a large size bowl and apply layer of rice on top of rice it mix the apricots in the milk and Sprinkle the rice over the rice.
7. Cover the pan and cook on low flame 20 minutes. Delicious chicken biryani ready to serve with salad