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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
Chicken Biryani Recipes

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.

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