How to make Biryani

Fixings

• Turmeric - 1/4 teaspoons. 

• Salt - to taste. 

• Ginger garlic glue - 1 tablespoons. 

• Cumin powder - 1 teaspoons. 

• Coriander powder - 1 tablespoons. 

• Red crisp powder - 2 tablespoons. 

• Golden broiled onions - 150 grams. 

• Mace - 2 numbers. 

• Pepper corn - 6 numbers. 

• Lichen (kalpasi) - 1 teaspoons. 

• Shahi jeera - 1 teaspoons. 

• Cardamom - 6 numbers. 

• Cloves - 3 numbers. 

• Cinnamon sticks - 2 numbers. 

• Star anise - 3 numbers. 

• Bay leaf - 3 numbers. 

• Basmati rice - 500 grams. 

• Chicken - 1500 grams. 

• Yogurt - 1 container. 

• Coriander hacked - 1 pack. 

• Mint hacked - 1 pack. 

• Green crisp - 5 numbers. 

• Oil - 1/2 container. 

• Lime juice - 2 tablespoons. 

Strategy: 

To begin with make a powder of the considerable number of flavors, Take a bowl include chicken pieces and include made masala, cold powder, ginger garlic glue, turmeric, salt, coriander powder, curd, cleaved mint leaves, coriander leaves, browned onions, green crisp, lime squeeze, oil, and blend it well, and place it in the icebox over night, Heat water in a vessel and let it reached boiling point include oil, salt, Shahi jeera, sound leaf and include Basmati rice (splash the rice 60 minutes) cook the rice till 70 %, include layer of chicken marinate and afterward this layer of rice. Sprinkle fricasseed onions, and include broke up saffron strands in drain , then include ghee (discretionary), kewra water, rose water and put the cover on which is fixed with sticky mixture for dum. Initially cook it on high for initial 4-5 minutes at that point decrease the fire to low, utilize a frying pan under this for even warmth exchange. What's more, cook it for 25 to 30 min and turn off the fire. Following 40 minutes this is prepared for opening the seal of the cover. Never blend the biryani simply check it evacuating the top rice and checking the base of the vessel for consumed marks.

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