Recipes
Sindhi Chicken Biryani
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Method
1. Add oil in a saucepan. 2. Add onions and fry till light brown and keep aside. 3. Now add chicken in the pan and cook till water evaporates. 4. Then add ginger and garlic in the pan and all spices, cinnamon and cardamoms. 5. Roast the chicken till it tenderizes. 6. Then add potatoes, tomatoes, green chillies, lemon, anardana, yoghurt, coriander, mint, dried plums, fried curshed onions in the pan. 7. Simmer on low heat (the curry must have 1 1/2-2 cups gravy). 8. Now take another saucepan, add water to boil rice. 9. Tie the fennel seeds and coriander seeds and make a pouch and add in the boiling water along with 2 tbsps salt. 10. When rice tenderize a little, sieve and in a big saucepan, spread a layer of rice first, then add curry and another layer of rice. 11. In the end, mix food colour in a little kewra and add in the rice. 12. Cover and simmer for 5-10 minutes on low heat. 13. Serve hot and delicious biryani with salad and raita.
INGREDIENTS
1) Chicken 1 kg 2) Rice 1 kg 3) Oil 1 1/2 cup 4) Onion 4 medium 5) Ginger, garlic 3 tbsps 6) Red chilli 4 tsps 7) Turmeric 1 tsp 8) Dry coriander powder 2 tsps 9) Garam masala 1/2 tbsp 10) Salt to taste 11) Cardamom 2-3 12) Cardamom 1-2 13) Cinnamon 2-3 pieces 14) Bay leaves 2-3 15) Anardana 1 tsp 16) Dried plums 12-15 17) Yellow or orange food colour 1/2 tsp 18) Yoghurt 250 gm 19) Tomatoes 1/2 kg 20) Green chillies 3-4 small 21) Potatoes 1/4 kg 22) Lemon 4 23) Mint 1/2 bunch 24) Coriander 1/2 bunch 25) Nutmeg and mace powder 1/2 tsp 26) Fennel seeds 1 tbsp 27) Dry coriander seeds 1 tbsps 28) Salt 2 tbsps
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John on Apr 15, 2018 06:44 PM

Thank you For Sharing This Information… And also give to me important knowledge.

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