HOW TO PREPARE CHICKEN BIRYANI?
Ingredients:
Chicken - 1 Kg
Biryani rice - 500 gm
Tomatoes - 300 gm
Onions - 300 gm
Garlic - 50 gm
Ginger - 50 gm
Green Chillies - 50 gm
Coriander Leaves - 40 gm
Turmeric - 2-4 gm
Cinnamon - 2-4 gm
Cardamom - 2-4 gm
Cloves - 2-3
Pure Ghee or Fat - 200 gm
Salt - To Taste
Water - 1000 ml
Lime - 1 - 1 1/2
HOW TO PREPARE CHICKEN BIRYANI?
Clean and cut chicken into pieces.
Put into a pressure cooker with half the water, turmeric and salt.
After pressure is built up, cook for three minutes.
Let it cool for 10 minutes and open.
Wash and drain rice.
Grind together ginger and garlic.
Slice onions and quarter tomatoes.
Heat fat.
Add whole garam masala (spieces).
Add sliced onions and saute.
Add ginger and garlic and fry for ten minutes.
Add tomatoes, whole green chillies and chopped coriander leaves.
Fry for another ten minutes.
Add salt.
Add fried ingredients to chicken and add remaining water (hot) and bring to boil.
Add rice and lime juice.
Put lid on.
When steam starts coming out, put weight on and cook for 10 minutes over slow fire.
Cool for 15 minutes.
Open and serve immediately.
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| image: Google |
Ingredients:
Chicken - 1 Kg
Biryani rice - 500 gm
Tomatoes - 300 gm
Onions - 300 gm
Garlic - 50 gm
Ginger - 50 gm
Green Chillies - 50 gm
Coriander Leaves - 40 gm
Turmeric - 2-4 gm
Cinnamon - 2-4 gm
Cardamom - 2-4 gm
Cloves - 2-3
Pure Ghee or Fat - 200 gm
Salt - To Taste
Water - 1000 ml
Lime - 1 - 1 1/2
HOW TO PREPARE CHICKEN BIRYANI?
Clean and cut chicken into pieces.
Put into a pressure cooker with half the water, turmeric and salt.
After pressure is built up, cook for three minutes.
Let it cool for 10 minutes and open.
Wash and drain rice.
Grind together ginger and garlic.
Slice onions and quarter tomatoes.
Heat fat.
Add whole garam masala (spieces).
Add sliced onions and saute.
Add ginger and garlic and fry for ten minutes.
Add tomatoes, whole green chillies and chopped coriander leaves.
Fry for another ten minutes.
Add salt.
Add fried ingredients to chicken and add remaining water (hot) and bring to boil.
Add rice and lime juice.
Put lid on.
When steam starts coming out, put weight on and cook for 10 minutes over slow fire.
Cool for 15 minutes.
Open and serve immediately.