Chicken Biriyani 🍗 скачать в хорошем качестве

Chicken Biriyani 🍗

INGREDIENTS Chicken biriyani cut-500 gms Kaima(jeeraga shala) rice -400 gms Sunflower oil -for frying Ghee - 3 tbsp Whole spices Sliced onions 🧅 - 6 no’s medium sized Ginger - thumb size Garlic-5 cloves Green chilli-3-4 nos Sliced Tomatoes 🍅-1 medium sized Salt -to taste Turmeric powder -1 tsp Chilli powder-3 tsp Garam masala-2 tsp Curd - 2 tbsp Chopped mint and coriander leaves METHOD Marinate the chicken with ginger garlic paste/salt/turmeric/chilli powder and garam masala and rest it for 1 hour Wash the rice 3 to 4 times and Soak it for 30 min Heat oil and fry cashew and raisins first followed by the onions fry them till golden brown then fry the marinated chicken in the same oil Add the same oil to the biriyani pot which we fried the chicken To make the masala add sliced onions and sauté once the onions are wilted add crushed ginger/garlic/green chilli and sauté till the raw flavour is gone Once the masala is cooked then add sliced tomatoes and cook further once tomatoes are getting mashed add sufficient salt for the masala with turmeric and chilli powder and sauté till the raw flavour is gone Then add chopped mint and coriander and mix well the add curd followed by fried chicken and mix till the masala is coated with chicken then add garam masala and fried onions and set the pot aside Now For ghee rice heat ghee in a pan once hot add whole spices and sliced onions and sauté then add ginger garlic paste and sauté till the raw flavour is goes off Then add the strained rice and mix well for 1-2 minutes then add the water the ratio is 1:2 one part rice and 2 part water season it with sufficient salt Once rice and water are on same level cover and dum for 10-12 minutes by keeping a tawa underneath and bowl of water on the lid open after the rice is cooked Reheat the masala then start layering the ghee rice on top of the chicken then add the fried onions /chopped mint and coriander then the garam masala/ fried cashew and raisins and dash of ghee and cover it with a tight lid and dum it for 12-15 minutes on a very slow flame by keeping a tawa underneath and rest for 5 minutes before opening Serve hot Always remember this “everybody can cook and everybody has to cook” Happy cooking 😊 Director, Chef and Host: Karthi Videographer: Karthi and mom Editor: Karthi #chickenbiryani #chickenbiriyani