Chicken biriani
Chicken biriani
1 chicken
1 onion, chopped
10 cardamom capsules
Sugar
1 ½ teaspoon red paprika
1 teaspoon dried coriander
2 tablespoons yogurt
1 cup of milk coffee
2 tablespoons mixture of ginger powder and garlic mashed
0.25 g of saffron dissolved in water
few leaves of fresh mint
1 green chilli k.kafe
fresh ginger
Salt
Materials for the yogurt sauce.
100 gram.Cream milk
200 g yoghurt
1 Mr. s.kourkouma
1 teaspoon of animal fat
1 tbsp cardamom powder
For rice
1 pound basmati rice soaked for 1 hour
1 tbsp green and black cardamom
3.4, cloves
salt
For serving
little green tsilis
cashews
cashew paste
saffron
mint leaves
Run the chicken: In low heat saute the onion, add the cardamom and leave until xanthynoun. Add 2 teaspoons of the mixture with ginger, garlic, add chicken, salt, red paprika, coriander, yoghurt and stir. Add the milk, saffron dissolved in water, one tablespoon of turmeric mixed with other spices, a tablespoon of water, a few whole mint leaves, some fresh and cut into thin strips of ginger, green chilies and a little sharp two teaspoons sugar. Cover the pan with foil to cook and when to boil Remove from heat.
Yogurt Sauce In a bowl place the cream, add the yogurt, turmeric and mix with a teaspoon and a tablespoon of ghee, cardamom and a tablespoon of water to boil rice .. Stir until the tie material between them.
Run on rice Put water in another pot to boil, add a teaspoon of green and black cardamom, a little clove, salt and soaked rice well and let simmer for about an hour. When the rice is ready strain and serve in a deep Serving Platters.
Since you put the sauce over the chicken (which has become like a thick cream) and top layers of chicken - rice - chicken. Finish with a layer of rice and put them over the yogurt sauce. Garnish with mint leaves, ginger, cashews, green tsilis, a little saffron and cover with foil to rest well and not leave the vapors. |
