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Chicken
Biriani |
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| Chicken |
8
pieces |
Garlic
past |
1
tea spoon |
| Ginger
paste |
1
tea spoon (full) |
Red
chilies paste |
1
tea spoon |
| Coriander
paste |
1
tab spoon |
Onion
paste |
2
tab spoon |
| Plain
curd |
2
tab spoon |
Sugar |
1
tea spoon |
| Ghee |
4
tab spoon |
Water |
1
cup |
| Onion
(sliced) |
1
counts |
Cinnamon |
2
counts |
| Cardamom |
2
counts |
Cloves |
2
counts |
| Salt
as taste |
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For
Polao
| Rice |
1
pound |
Cinnamon |
2
counts |
| Cordamoms |
2
counts |
Cloves |
2
counts |
| Bay
leaf |
2
counts |
Boiled
water |
5
1/2 cups |
| Ghee(butter
oil) |
7
tab spoons |
Onion
(large) |
2
counts |
| green
chilies |
3/4
counts |
Salt
as taste |
|
Dried
spices for Biriani
| Cinnamon |
3
counts |
Cardamom |
4
counts |
| Cloves |
5
counts |
Black
pepper |
5
counts |
| Allspice |
5
counts |
Mace |
½
tea spoon |
| Nutmeg |
¼
piece |
Poppy
seed |
¼
tea spoon |
| Caraway
seed |
¼
tea spoon |
Cumin |
½
tea spoon |
1.
Mix all spices with chicken
(accept onion and ghee) for half an hour. Hit ghee in a pan now fry
the onion till get brown now put chickens in the pan. Put green
chilies too. Cook it in medium hit. After 10/15 minutes put (Dried
spices for Biriani)
blended.
2.
When water dried take it out from
the stove.
3.Wash
the rice and drain the water. Hit the ghee and fry onion. Now put
the rice and chilies. Stir it very well. Now add water and other
left things. When the water almost dried mix cooked chicken with the
polao.
4.
Cook it for 20-25 minutes in low
hit. |
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