Bombay Biryani is a popular and wonderful rice dish of South and East Asia. This dish is prepared by mixing some special spices, proteins and rice. It is often served with raita and kachomar salads.
Ingredients
Biryani masala
A teaspoon of nutmeg
A teaspoon of jewels
Living Tea
A teaspoon of ground black pepper
2-3 pieces of aniseed flower
Large cardamom 1-2 pieces
Proven cumin 1 teaspoon
Nutmeg 5-6 pieces
Cinnamon 1-2 pieces
1 teaspoon crushed coriander
Living 4 - 5 pieces
1 teaspoon chopped red pepper
Aloo Bukhara 1-2 pieces
2 large cardamoms
1 piece of sharp leaf
1 teaspoon ground turmeric
Crushed cumin 1 teaspoon
1 tablespoon red chilli powder
Salt according to taste
A teaspoon of pepper
Yogurt 1 cup
Soup
Chicken 1 kg
Ghee cup
4 - 5 tablespoons oil
Ginger Garlic Paste 1 tbsp
3-4 sliced tomatoes
4-5 green chillies
2-3 sliced potatoes
1 tablespoon
Water as needed
1 cup brown onions
Coriander chopped doll
Rice
1 liter of water
2 tablespoons salt
1 teaspoon of proven hot spices
Soaked rice 3 kg
Synthesis
To make Biryani Masala: In a grinder, grind nutmeg, jaggery, cloves, ground black pepper, aniseed flowers, large cardamom, cumin and cinnamon.
Now add coriander powder, cloves, chopped red chillies, aloe vera, bay leaves, cardamom, turmeric powder, cumin powder, crushed red chillies, salt as required, seasoned black pepper and mix well.
Now put the prepared spices in the curd and put it on the side
Now heat ghee in a pan, add oil and heat it, then add chopped chicken and cook till it changes color.
Now add ginger garlic paste and mix well
Now add chopped tomatoes and fry for 4 to 5 minutes
Then add yoghurt mixed biryani spices and fry and cook on medium heat for 5 minutes.
Now add the remaining spices and mix well
Add chopped tomatoes to the broth and mix.
Now add a tablespoon of medium sized green chillies, chopped potatoes, curry and mix well.
Add a little water and keep on the tail for 15 to 20 minutes, until the potatoes are melted and the oil comes up.
Now add brown onion and mix, then garnish with chopped coriander and turn off the stove.
For rice: Now heat water in a pot, add two tablespoons of salt, add hot spices and bring to boil.
Now add rice and cook on high heat till one grain of rice is left. Sift the rice and set aside.
Put oil in a large pot, layer cooked rice in it, then layer of curry, garnish with a little chopped coriander and apply all the layers in the same way.
Then add a little oil, color the food, add chopped coriander
Apply the cloth and keep it on the tail for 15-20 minutes.
Delicious Bombay Biryani is ready. Serve with raita and salad