Todays special dish is chicken biryani
INGREDENTS :
Basmati rice : 3 cups
Chicken : 1/2 kg
coriender powder : 1 spoon
Ginger garlic paste : 2 spoons
Spices : Marati mogga,elachi,bay leaves, 5 inches cinnamon stick,1 tbsp cloves
Oil : 5 table spoons
Onions : 3 (chopped)
Tamato pure : 1 cup
Cashew nut powder : 1 cup
Red chilli powder : 4 spoons
Green chilli : 5 chilli's (chopped as long)
Water : 5 cups
Coriender leaves : 1\2 cup
Turmeric powder : 1/2 tea spoon
Garam masala : 1 spoon
Shahjeera :1\2 spoon
Jeera : 1 spoon
Boiled egg ; 1 egg
PREPARATION :
First take a bowl and put the chicken tin to the bowl and add the salt,ginger garlic paste and add the turmeric powder,red chilli poder, garam masala,coriender powder,tamato pure and addcashew powder mix it all to gether nicely. rest it up to 30 min.
take a another bowl and add the 3 cups of rice to it and soak the rice 2 times after pour the 5 cups of water into it and add the cinnamon stick and cloves, bay leaves, oil,salt,elachi let cook the rice up to 90% before cook the rice prepare the chicken for it take a pan and add the 4 spoons of oil and add the jeera fry 1 sec and add the onions fry the onions and add turmeric powder and fry them for 2 min after add the marinated chicken to the pan and give it to a good mix and cover the pan with a lid and cook upto 10 min and mix it once and let cook the chicken once the chicken is cooked take the rice which is cooked up to 90 % drain the rice and take the pressure cooker and put one layer of rice and one layer chicken repeat the process upto whole chicken and rice is done.
after cover the pressure cooker with a lid and put the pressure cooker on stove with a low flame and wait for the pressure cooker vessel. when the pressure cooker gives one vessel put of the flame and let cool down the pressure cooker after cool down the cooker remove the lid and take the biryani into the serving bowl garnish with a boiled egg and coriendar leaves. chicken biryani is ready to eat
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