(Ahdath Net / Salwa Al-Sharjabi / translations)
The unique chicken biryani is a delicious main dish recipe that can be prepared for special occasions. This may sound like a chicken biryan that would be eaten on any normal day; However, it is special in its own way! The type of spices used in this biryani recipe makes it unique.
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1 1/2 kilograms of chicken
500 ml of milk
2 tablespoons yogurt (cottage cheese)
2 tablespoons red pepper powder
1/2 tablespoon salt
1/4 tablespoon turmeric
500 milliliters of refined oil
1 kilogram of onions
1 kilogram of tomatoes
4 tablespoons refined oil
1 bunch of coriander leaves
1/2 tablespoon ground cumin
1/2 tablespoon coriander powder
1/2 tablespoon sugar
1 tablespoon salt
1/2 tablespoon garam masala powder
4 green cardamom
2 tablespoons chili powder
2 kilograms of basmati rice
Water as needed
1/4 cup lemon juice
1 cup finely chopped onion
1/2 cup coriander
1/2 cup chopped mint leaves
3 tablespoons refined oil
1/2 cup milk
1/2 tablespoon food coloring
4 black cardamom
4 cinnamon sticks
1/2 teaspoon cumin seeds
black pepper top
4 bay leaves
Anise 4 stars
1 tablespoon ginger paste
1 tablespoon garlic paste
4 green peppers
1 mint leaf
Step 1: Prepare the marinade and marinate the chicken for 12 hours
In a bowl add the cottage cheese, now add the washed chicken pieces and then add the salt, chili powder and turmeric powder. Mix well and keep refrigerated for 12 hours or overnight. Then, after 12 hours, soak the rice in water for two hours.
Step 2: Make green paste
Next, heat the oil in a pan, add the onion slices and fry until the breast is cooked through. Until then, make the green paste by mixing together the garlic paste, ginger, green pepper, coriander leaves and mint leaves. Use a little milk from the marinade to grind all the ingredients to make a fine paste.
Step 3: Marinate the chicken again with the green pasta and other spices
Now remove the marinated chicken. Add the green paste, turmeric powder, coriander powder, cumin powder, sugar and garam masala powder, mix well and set aside.
Step 4: Cook the marinated chicken for 10-15 minutes
In a pan or tub pour the oil. When the oil is hot enough, add the dried Indian spices and cook for 1 minute, then add the onion broth (take out a few bristles to garnish), mix the finely chopped tomatoes and cook for 5 minutes on medium heat.
Now add the marinated chicken mixture well, add powder and salt to taste, mix well, close the lid and cook for 5 minutes on medium heat. Open the lid so that all the water is reduced to medium heat and then turn off the flame.
Step 5: Add the rice and prepare the biryani
Now in a large saucepan, add water, then add salt and lemon juice and bring to a boil. When the water starts to boil, add the wet rice, cook to 50 percent mass and then drain the water. Then in a large bowl place half of the rice on top of the rice juice, add the bristles, minced coriander leaves and mint leaves and sprinkle with half the juice of one lemon.
Now lay another piece of rice, then add the grated bay leaves, lemon juice, hot oil, milk mixture and orange. Close the lid and cook until the biryani is well cooked.
To decorate: Remove the biryani to a plate and rub on top with prunes and leaves. Place the tomato flower on top and serve hot.
Source: Times of India
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