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The Biryani Chicken

The Biryani Chicken

The Chicken Biryani

Chicken Biryani is an Indian origin.
Biryani came to India from Central Asia, and in the beginning, it meant rice cooked with meat. Biryani prepared with cooked meat contains partially boiled rice and takes less time to cook.
The ingredients included in this delicious dish are mostly from nature and far from preservatives, hormones, and all like that, and therefore every woman must know what are the most important nutritional values ​​in the dish that you provide to her family, to ensure that she provides them  balanced and healthy food , fit their body.

Ingredients:

Chicken: chicken (cut 4 sections)
Milk: 1 cup (Biryani Chicken Marinade)
Green Coriander: 5 tablespoons (finely chopped, chicken biryani spicing)
Mint: 3 tablespoons (finely chopped, chicken biryani spicing)
Onions: 1 cup (fried slices, chicken biryani spicing)
Garlic: 7 cloves (mashed, chicken biryani spicing)
Ginger: 3 tablespoons (mashed, chicken biryani spicing)
Lemon juice: half a piece (chicken biryani spicing)
Corn oil: 3 tablespoons (chicken biryani spicing)
Salt: 1 teaspoon (Biryani Chicken Seasoning)
Black pepper: half a teaspoon (chicken biryani spicing)
Cinnamon: 1 teaspoon (Biryani Chicken Seasoning)
Cardamom: 1 teaspoon (chicken biryani spicing)
Cloves: 1 teaspoon (ground, chicken biryani spicing)
Biryani spices: 1 teaspoon (or the sharp Cloves
spices, chicken biryani spicing)
Basmati rice: 2 cups
Bay leaves: 2 sheets (amounts of basmati rice)
Cinnamon: Oud (the amounts of basmati rice)
Cloves: a quarter of a teaspoon (the amounts of basmati rice)
Cardamom: 1/4 teaspoon (the amounts of basmati rice)
Lumi: 1/4 teaspoon (the amounts of basmati rice)
Salt: 1/4 teaspoon (the amounts of basmati rice)
Chicken broth: 1 cube (basmati rice amounts)
Mint: 1/4 cup (green, the amounts of basmati rice)
Onions: 1/4 cup (seared fried wings or golden brown, the amounts of basmati rice)
Ghee: 2 tablespoons (amounts of basmati rice)
Rosewater: a tablespoon (the amounts of basmati rice)
Saffron: a pinch (the amounts of basmati rice)



Here are other recipes from our site.


Method: 

1. Wash the chicken well and cut 4 pieces. The skin can be removed. Season the chicken with the spices and leave it marinade for an hour.
2. In a saucepan, put two tablespoons of butter and a little corn oil in it, put the marinated chicken, and put the chicken in it with all the seasoning. And stir until the chicken becomes golden. And fry it for 10 minutes. Then we cover it with water by two large cups.  And let it boil until the chicken is cooked for half an hour.
3. Let the chicken cook and dry until little remains.  Then we keep the chicken in the pot and put the rice on top, or take the chicken out of the pan and put it in the oven tray and roast it.
4. To prepare the rice: Wash the rice well and prepare a saucepan with hot water and put bay leaves, cinnamon stick, cloves, cardamom, lime, salt, and a Maggi cube. When it boils, drop the rice in it that is not soaked and boil it for 10 minutes over high heat, taking into account that the amount of water is more than the rice, so it is not kneaded. When 10 minutes have passed, filter it with a colander and put it over the biryani marinade with the chicken stock that is in the second pot (in which we boiled the chicken with the marinade).
5. Put a layer of rice and on top of it a sprinkle of green coriander with the number of green mint leaves and a little seared onion. Then a layer of rice followed by coriander, mint, and seared onions, put saffron with a quarter cup of water and a teaspoon of rose water, and sprinkle it on the rice to take a golden color, and do not stir the rice, just let it be steamed. Cover well for half an hour on low heat and serve with chicken.

That was the biryani chicken and we hope that you like it. 

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