Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken biriani. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
#chickenbiryani #kalyanibiryani #biryanirecipe chicken biryani, biryani recipe, chicken biryani Simple chicken biryani for beginners Chicken biryani recipe with video & step-by-step photos. Biryani is one of the most amazing royal delicacies introduced to Indians by the Mughals.
Chicken Biriani is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Chicken Biriani is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have chicken biriani using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Chicken Biriani:
- Make ready 1 kg sunrise rice(soaked)
- Make ready 1 chicken diveded into 8 pieces
- Prepare 10 tomatoes
- Get 15 onions
- Get 1 bunch on dhania
- Get 3 pilipili boga
- Make ready 1 1/2 box maziwa mala
- Take 2 small tins of tomattopaste(safa)
- Get 6 potatoes(pealed)
- Get 1/2 L oil
- Get 2 tablespoons cinnamon
- Make ready 1 tablespoon cardamon
- Take 1 &1/2tablespoon dhana Jira
- Make ready 2 tablespoon ginger and kitunguu saumu(blended)
- Prepare to taste Salt
- Prepare 1/2 packet potato colour(orange)
Biryani is a classic Indian dish that is often served at weddings and celebrations. However, it is a common dish to occasionally be made at home for dinner. recipes. Biryani can be an elaborate, ambitious affair, packed with layer upon layer of spiced meat and vegetables all steaming together with ghee. This stovetop version of the well-known Indian rice dish is made with chicken and seasoned with turmeric and ginger.
Instructions to make Chicken Biriani:
- In a cl
- In a clean bowl start by washing the chicken and put it a clean sufuria that you are going to cook the soup(Rojo)Make sure that the chicken does not carry alot of water in the sufuria
- Inthe sufuria that has the chicken start by adding the tomatoes,dhania,boga,cinnamon,cardamon,dhanajeera,Ginger and the kitunguu saumu,salt and the Maziwa mala.give it a good stir before you start cooking on a law heat to prevent it from burning
- Cut the onions and deep fry them till golden brown and put them aside,colour the potatoes with the food colour and also deepfry them for 5 to 10 min then put them aside too(dont throw away the colour water after you socked the potatoes it is going to be used for the rice)
- Continue stirring the stew(Rojo)until it starts being heavy(Hope you understand,Yaani mpaka ishikane isikua majimaji)then you add the onions and remain a little for the rice.Add the potatoes too and the oil that you used to fry the onions (kidogo)
- Make sure you stir after every 3 min to avoid sticking on the sufuria.Add the tomattopaste and Allow it to cook for 20 min after adding the tomatopaste and it will be ready
- For the rice you can use the rice cooker or if you dont have you can just use the jiko la makaa.put your sufuria with water onto the fire and let boil then add the rice that you soaked,leave it to cook and then poor the extra water out.
- Add the onions that remained,the food colour and then add the oil tha was used for frying onions and cover with a lid.Add chacoal on the bottonof the sufuria and on the top too.leave it for 20 min
- Enjoy the Food with Salad/Chilli and Juice of your choice
- Thank you🤝
Hyderabadi biryani: Maybe the most well known type of biryani. Rich and spicy, it's traditionally made with goat meat, but can be made with chicken. This chicken biryani recipe has been one of the most requested reader recipes and I'm so excited to share it with you today. I had never made chicken biryani before I decided to share this recipe. This kind Chicken Biryani is restaurant style of biryani they won't do dum process they cook the chicken separately with same masalas which we use f.
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