How to make Chicken Biryani
- Chicken 1.5 Kgs
- Rice 1 Kgs
- Salt
- One cup Cooking Oil
- Ginger and Garlic crushed two table spoons
- Three Medium slices Onion (finely Chopped)
- Tomatoes need six medium (finely Chopped)
- Yogurt (sprinkled) ----- a cup
- White cumin equal a teaspoon
- Crushed turmeric equal a teaspoon
- Crushed red pepper equal two tablespoons
- Crushed coriander ---- a tablespoon
- Crushed hot spices ---- a tablespoon
- Green Peppers (Finely Chopped) ---- Six to eight
- Green Peppers (Finely Chopped) ---- Six to eight
- Mint (finely chopped) ---- half a lump
- Proven hot spices ----- two tablespoons
- Yellow color ---- a click
- One Cup Milk
 |
Method
Heat the cooking oil
in a saucepan over medium heat for three to five minutes and add the hot
spices. When it starts to crackle, add the onion and fry till golden.
Add ginger, garlic, turmeric and cumin and
stir for two to three minutes and then add tomatoes and cook till the tomatoes
are melted.
When the tomatoes are well melted and come
into a paste, add the salt, salt, red pepper, crushed coriander, crushed hot
spices, green chilies, green coriander and mint, then add the yogurt and mix
well. Cook over high heat for 14 to 16 minutes.
Boil the rice for a minute (three to four
minutes before full boiling) with a little hot spices and strain the water
through a sieve.
Spread the chicken in a large saucepan and
cover it with a layer of rice. Mix the yolk and bitter essence in the milk and
sprinkle on the rice.
Cover the pan and cook on low heat for 18 to
22 minutes.
No comments