Published fri,25 May
A glance
Recipes Quizin: Indian
For how many people: 4 - 6
Time: 30 minutes to 1 hour
Mile type: non-wedge
necessary ingredients
500 gms of basmati rice
750 g chicken
4-5 green cardamom
1 large cardamom
150 gms of yogurt
1/2 cup curd
3 onions
4 tomatoes
2 green chilies, chop
2 tablespoons garlic paste
2 tablespoons ginger paste
3 tablespoon biryani masala
1 tbsp Kewada Water
Take 1 pinch of red color, half a cup of water
1 large green coriander
1 tbsp mint leaves
Salt to taste
a pan
Rice cookware
Thick & Deep Bottom Pots / Pan
Method
First wash the rice two times with water. Then soak it and keep it for 10 minutes.
- As long as the rice is dying, wash the chicken and clean it. Keep the chicken in a separate vessel after watering.
After this, cut onions and tomatoes separately. - Finely chop coriander leaves and mint leaves.
Now put ghee in a pan and keep it warm to medium flame.
When the ghee is warmed, add onion, green cardamom, large cardamom and fry until golden. Then put chicken pieces in it and fry it well.
When the chicken is well cooked, add chopped tomatoes, ginger, garlic paste, green chilli, curd, biryani masala and a little salt and mix well. - Cook the chicken for 10-12 minutes by slowing down the heat. When the chicken grinds become soft then close the flame.
After this, add 2-3 liters of water in rice cooker vessel and rice and a little salt and put it in a high flame to boil.
When the rice comes to boil and it grows half, then stop the flame. - Filter the rice and spread it on a large plate.
Now put a large pan or a deep bottom vessel in a low flame.
After this, place one layer rice in it, spread half the chicken over it. Remember we have to make two layers of rice and chicken.
(This is where Biryani University is given the course of Biryani)
After this, put half-colored water in it. - Lay the layer of rice left over again on the chicken and lay the chicken layer over it. Then pour the color water.
After making the layer of rice and chicken, sprinkle coriander, mint leaves and kavda.
Cover the vessel and cook for 10-15 minutes in a low flame. After that turn off the flame.
Take out the hot biryani plate and eat it with Raita and feed it. thanks