Ingredients
Method
To marinate the chicken first make masala home made for that take cinnamon,cumin seeds,coriander,cardamom, cloves, dagad flower and grind into paste, now add the row spices into chicken
add red chilli coriander pd, cumin pd turmeric pd yogurt in this add ginger garlic paste, salt to taste 1 tsp lemon juice, green coriander leaves, mint leaves and 1/2 cup of oil in to it and mix well keep the chicken to marinate for 2 hours
Water is boiling in a vessel in this add salt 2 tsp oil bay leaves 4 cloves 2 elachi shahizeera now put rice into boiling water see that rice is done 70 % drain the water and put in the rice on top of chicken put fried onion on top of rice.A handful of coriander leaves and mint leaves little lemon juice,now put the lid with chapati dough around the lid see that the lid is fixed to the vessel so that air does go from vessel put the vessel on fire for 5 min on high flame then 10 min for low flame then take out vessel from stove put tava and on that put the vassal for another 10 min the biryani is done the aroma come out of vessel. Serve biryani with yogurt raita.
- 500 gm chicken medium size pieces
- Vegetable Oil (Tel) - enough for frying Onions
- 4 to 5 teaspoons of Clarified Butter (Ghee)
- 8 cloves 4cardamom,
- 1/2 shahizeera
- 3 teaspoons of finely chopped Garlic (Lasan)
- 2 teaspoons of finely chopped Ginger (Adrak)
- 2 to 3 teaspoons of homemade Garam Masala (Garam Masala)
- 1 & 1/2 teaspoons of Cumin Seeds (Jeera)
- 1/2 tsp pepper
- 1/2 tsp dagad flower
- Approximately 4 to 5 teaspoons (or to taste) of Salt (Namak) -
- 1 small stick of Cinnamon (Taj)
- 1/2 teaspoon of Turmeric (Urud / Haldi)
- 1 medium White Onion - very finely sliced lengthways (Dungri)
- 1 & 1/2 tablespoons of Milk (Dood)
- A pinch of Saffron Threads (Kesar)
- 4 to 5 tablespoons of Yoghurt (Dahi)
- Approximately 500 grams of Basmati Rice (Bhat)
- A handful of washed & freshly cut Green Coriander Leaves (Dhania)
- A handful of washed mint leaves
- 4 green chillies chopped
Method
To marinate the chicken first make masala home made for that take cinnamon,cumin seeds,coriander,cardamom, cloves, dagad flower and grind into paste, now add the row spices into chicken
add red chilli coriander pd, cumin pd turmeric pd yogurt in this add ginger garlic paste, salt to taste 1 tsp lemon juice, green coriander leaves, mint leaves and 1/2 cup of oil in to it and mix well keep the chicken to marinate for 2 hours
Water is boiling in a vessel in this add salt 2 tsp oil bay leaves 4 cloves 2 elachi shahizeera now put rice into boiling water see that rice is done 70 % drain the water and put in the rice on top of chicken put fried onion on top of rice.A handful of coriander leaves and mint leaves little lemon juice,now put the lid with chapati dough around the lid see that the lid is fixed to the vessel so that air does go from vessel put the vessel on fire for 5 min on high flame then 10 min for low flame then take out vessel from stove put tava and on that put the vassal for another 10 min the biryani is done the aroma come out of vessel. Serve biryani with yogurt raita.
Comments
Post a Comment
Thank you for your comment! If you have any doubts please reach us out.