Hyderabadi Chicken Biryani
Materials
Basmati / Polao rice 1/2 kg
1 chicken
2 tablespoons chopped onion
Adabata 1 table spoon
Garlic 2 teaspoons
Cumin paste 1 teaspoon
Almond paste 1 tbsp
1 teaspoon of chilli powder
1 cup of sour yogurt
Half a teaspoon of sugar
Beresta half cup
Shahi cumin half a teaspoon
The amount of salt
Cardamom, cinnamon and bay leaves at 3 p.m.
Whole white pepper 4-5 o'clock
Half a cup of ghee / oil (like quantity)
4 tablespoons of liquid milk
Cinnamon, cardamom, black pepper, cloves fried powder 2 teaspoons
4-5 green chillies
Mint leaf powder 1/2 cup
Keora 1 tablespoon
A little saffron
Method
First the rice should be washed and soaked for half an hour. After half an hour, drain the water from the soaked rice.
In another pot, take hot water and cook the rice hard with cardamom, cinnamon, long, bay leaves and rice.
Boil the meat with salt-ginger-garlic paste, whole cardamom, cinnamon for 2/3 hours.
In a frying pan, fry with ghee, onion powder, hot spice powder, chaat spice, chilli powder and salt.
Cook with roasted spices and cooked meat for 10 minutes.
Serve:
Mix cooked khasir meat with polau. Grease the onion with Beresta, condensed milk, keorajal, pesto almond paste, egg on the color and simmer for half an hour. After half an hour garnish and serve hot.
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Mix cooked khasir meat with polau. Grease the onion with Beresta, condensed milk, keorajal, pesto almond paste, egg on the color and simmer for half an hour. After half an hour garnish and serve hot.