It is a very and famous and captivating dish in Indian.this has been bought or you can say the Muslims of the Indian subcontinent. This has been brought by the old Mughal period and has entangled with our history. there are many types of biriyani like Lucknow biryani, Hyderabad, Kolkata style and so on and so fore .with the popularity of this dish everyone has there own style and variation to this wold famous dish today we will learn how to make it in a very easy way.
Ingredients require::=
. 400 g of basmati rice 6. refine oil 10.jeera powder
2. 250 g of opinion 7. ghee (4tbsp) 11.dhaneya powder
3.ginger garlic paste 100 g 8. garam masala whole and powder 12.curd
4.curd 1/2 cup 9. salt(to taste) 13. Gulab and kewra water
600 gm of chicken 14.potato
process of making:
1. marination of chicken::=
wash the chicken and add the powder masala and add (barista optional) the add 2tbsp of kewra water and if u like a strong flavor u and add one more spoon put the curd and mix the chicken with the masala a curd and keep it aside for minimum 1 hour.
2. rice::=
soak rice for 30 minutes and put a handy over gas and heat the water with 5tbsp salt and the whole garam masala and little ginger garlic paste. bring the water to boil then add rice and cook it until the rice is 80% cook and also add the potatoes without skin.now just strain the rice and potato and keep it a side.
3. barista::=
make the onion slice and heat the oil and add the onion and fry it until it loses its water and becomes brown strain it and keep it aside in that oil fry the potato and stain it.
4. chicken gravy::=
now take the marinated chicken the oil which is left in the pan put your marinated chicken add 1tbsp of gulab water and add some water and make it a gravy make sure the gravy and masala is cooked properly and the chicken is also cooked and the oil which is left and will start coming out from the gravy take the oil out and keep it a side.
5. process ::=
take a handi and start layering put chicken and gravy at bottom ad some potatoes and now put the rice and then put the oil little which came from the gravy and some barista then repeat the same process util the rice and the gravey is over now at end put some gulab water and kewra water and if u want colour add food colour or some normal turmeric powder mix with water and sprinkle now seal the handi with flour dough and put a heavy object to keep the pressure from top.put the handi in low flame for 45 minutes and then open the seal and enjoy your biryani.
thanks and keep loving my blogs
Comments