Chicken biryani is the most favorite, mouth-watering, and tasty dish in the sub-continent. Chicken biryani recipe is always at the top of the menu list or either enjoy the wedding or with the other opportunities, its spicy components and cook at home for 5 to 8 people, enjoy salads and ingredients your friends and family.
Biryani is a mixed rice dish, which includes a delicious combination of spices. This easy biryani recipe is very popular and it is safe to say that Chicken Biryani is popularly used in every home in Indian sub-continent countries like India and Pakistan.
Chicken brothers can be developed in many unique types, depending on this area, flavor, and preferences. Instead of the classic biryani recipe, Bombay is more popular in variations like Biryani and Sindhi Biryani.
Biryani INGREDIENTS
Chicken — one kg
Rice — one kg
Ginger garlic —- two tablespoons
Salt — taste — you want
Onion (finely chopped) —- three medium size
Tomato (finely chopped) —- six medium size
Curd (sprouted) —- one cup of
White cumin — one teaspoon
Turmeric —- one teaspoon
Red pepper —- two tablespoons
Coriander —- one tablespoon
Hot spices —- one tablespoon
Green peppers (finely chopped) —- six to eight Numbers
Green coriander (finely chopped) — half knotted
Mint (finely sliced) —- half bundle
Proven hot spices —- two tablespoons
Yellow color — one pinch
Milk — one cup
Kewra —– —– —– —– —– —
Coking oil —- one cup
How to make this best chicken biryani?
Warm the cooking oil in the middle heat for three to five minutes and put the proven hot spices – when they are bitter, put the onion and fry it.
Put the spoon, turmeric, turmeric, and zeera for two to three minutes and then add the tomatoes and cook so long that the tomatoes go.
When the tomatoes go well and come in the form of a paste, add chicken, salt, red pepper, dried hot spices, green pepper, green coriander, and mint – then add the yogurt well and cook it for 12 to 15 minutes.
Boil the rice with proven hot spices (three to four minutes before full boiling) and sift the water.
Spread the chicken in a large size deggy and put the rice on top of it – mix the yellow color and the iron in the milk and sprinkle the rice on the rice.
Cover the deggy and keep it on a warm towel for fifteen to twenty minutes. After dum, serve this chicken biryani recipe with raitha and salad and enjoy the real taste of biryani.
Based on 12 Review(s)