Hyderabadi chicken biryani masala
Hyderabadi chicken biryani materials
- Basmati rice - 1 kg
- Chicken-1 kg
- Ginger paste - 2 teaspoons
- Garlic paste - 2 teaspoons
- Like salt-taste
- Onion Beresta - one and a half cup
- Coriander - 1 cup / powder - 1/2 teaspoon
- Turmeric powder - 1/2 teaspoon
- Cumin powder - 1/2 teaspoon
- Lemon juice - 2 teaspoons
- Sour yogurt - 4/5 teaspoons
- 3/4 white cardamom
- Black cardamom-2/3
- Cinnamon - 3/4 small size
- Pepper-3/4
- Clove-3/4
- Bay leaves-2
- Red chilli powder - 2 teaspoons
- Raw pepper - 4/5 like taste
- Whole cumin-small amount
- Like oil-quantity
- Color-less (red, green)
- Divide the fried potatoes in two and give 4-5
- Cashew nuts or any nuts-a few
- Like ghee-quantity
Hyderabadi chicken biryani method
1. First, wash the chicken well and put it in a pot with ginger, garlic, chilli powder, turmeric, lemon juice, sour curd, salt, cumin powder, coriander, white cumin, black cumin, cinnamon, salt, green chillies and leave it for 30 minutes. Leave it.
2. Now in a large pan add a little salt, whole cumin, bay leaves, red pepper, cinnamon, a little oil and cloves with more water.
3. When the water is slightly hot, wash the rice and put it in a pan.
4. Then in a large pan or deep pan, fry the onion in half oil and half ghee and fry the potatoes in the same oil (it is better to apply a little color while frying the potatoes).
5. Now marinate the chicken in a pan and lightly fry half an onion.
. Then lightly boiled rice should be added to the cooked meat. Now add onion, potato, coriander leaves, nuts.
. Then cover the rest of the rice with a little onion barista, red, green color, ghee. After 30 minutes, open and serve.
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