It's so famous that most of the countries have exclusive biryani restaurants and takeaways.
Ingredients:
Chicken marination:
Chicken: 1 kilogram
Chicken: 1 kilogram
Lemon juice: 3/4 cup
Yogurt or curd: 2 cups
Salt: 4 table spoons
Ginger garlic paste: 4 tablespoons.
Mix above ingredients along with chicken and marinate it overnight or for 2 hours.
Ingredients required after marination:
Red chilli powder: 3 table spoons.
Red chilli powder: 3 table spoons.
Green chillies paste: 1 table spoons
Garam masala: 3 teaspoons
Fried onions : 3 cups
Oil: 1 cup
Ghee: 4 tablespoons
Coriander leaves: 7 - 8 strands of coriander leaves(chopped)
Mint leaves: 7 - 8 of mint leaves(chopped).
Now add all these ingredients to above marinade and mix it well and keep aside.
RICE PREPARATION:
Basmati Rice: 8 cups
Salt: 2 teaspoons
Lemon juice: 4 tablespoons
Color: 1 pinch(optional)
Water: 15 cups
Procedure:
Cook the rice aldent(half cooked) with required salt and water and pour it in the colander to drain excess water.
Once all the water is gone add it on top of the marinade.
Now add color to the 4 tablespoons of lemon juice and drizzle over the rice and cover it with a lid and cook on medium to high flame for 10 minutes,and later reduce the flame and cook for another 35 minutes.
After first 10 minutes put an unused pan underneath this container and slow cook for rest of the time.
You can either pack it up with dough on top(lid and container)to prevent steam from escaping or put a heavy weight on it to prevent steam from escaping.
Once done switch it off and let it cool a bit and then mix it nicely to spread the cooked marinade evenly (tossing is best than using a spoon to mix,just to retain long grain shape)
Serve it with raitha( beaten yougurt,with shredded carrot,chopped coriander and salt) and sliced onions and lemon.
Happy cooking😊😊
Basmati Rice: 8 cups
Salt: 2 teaspoons
Lemon juice: 4 tablespoons
Color: 1 pinch(optional)
Water: 15 cups
Procedure:
Cook the rice aldent(half cooked) with required salt and water and pour it in the colander to drain excess water.
Once all the water is gone add it on top of the marinade.
Now add color to the 4 tablespoons of lemon juice and drizzle over the rice and cover it with a lid and cook on medium to high flame for 10 minutes,and later reduce the flame and cook for another 35 minutes.
After first 10 minutes put an unused pan underneath this container and slow cook for rest of the time.
You can either pack it up with dough on top(lid and container)to prevent steam from escaping or put a heavy weight on it to prevent steam from escaping.
Once done switch it off and let it cool a bit and then mix it nicely to spread the cooked marinade evenly (tossing is best than using a spoon to mix,just to retain long grain shape)
Serve it with raitha( beaten yougurt,with shredded carrot,chopped coriander and salt) and sliced onions and lemon.
Happy cooking😊😊
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