Chicken Biryani| #shorts #youtubeshorts

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RECIPE:- Ingredients & Recipe below:
- Dry roast 1 tbsp each of stone flower, black peppercorns, coriander seeds, 1 tsp each of cumin seeds, fennel seeds, 1 star anise, 2.5 inch cinnamon stick, 1 mace, 6 cloves, half nutmeg, 6 Kashmiri red chillies, 1 bay leaf, 4 green and 2 black cardamom on low flame for 2.5 minutes. To this add in 1 tbsp dry rose petals, 1 tsp dry ginger powder, 4-5 crispy fried brown onions, handful of mint & coriander leaves, 1 cup curd and blend all of it together into a smooth paste.
- Marinate 1 kg mutton inside a heavy bottom pot or kadhai with 5-6 tbsp ghee, all of the paste prepared above, 1 tbsp each of salt, red chilli powder, 2 tbsp ginger-garlic paste, 1 lemon juice and 3/4th cup water. Let it sit for half an hour.
- Now place the kadhai on high flame for 3 minutes then immediately cover it with aluminum foil and lid sealing off any steam exit for 1 hour on low flame. Let it cook on dum until almost done and keep shaking the kadhai at regular intervals so that the mutton doesn’t stick to the bottom.
- For the rice add 600 grams soaked basmati rice to a pot of boiling water containing 1 tsp caraway seeds, 1 bay leaf, 1 lemon juice, 1.5 tbsp ghee or oil, 1 tbsp salt, some chopped mint & coriander leaves, 1 star anise, 3 split green cardamom and 1 inch cinnamon stick. Cook the rice 80%.
- Now layer the rice on top of the mutton spreading evenly and top it up with some crispy fried brown onions, saffron water, some slit green chillies, 2 tbsp ghee and 1 tsp kewara water. Cover it with aluminum foil and lid letting it cook on dum for 30 minutes on low flame.

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