Chicken Biryani

Indian Chicken Biryani

the ingredients

Eight pieces of chicken.

A cup and a half of basmati rice.

Three cups of sliced ​​onions.

Two cups of finely chopped tomatoes.

Two sweet potatoes, cut into medium cubes.

A teaspoon of mashed garlic.

Spoon of grated ginger.

1 ونصف2 tablespoon of finely chopped hot pepper.

Half a cup of chopped mint.

Amount of melted butter.

Half a cup of chopped coriander.

A quarter cup of vegetable oil.

Two cans of curd.

1 tablespoon of biryani seasoning.

A teaspoon of curry.

A spoonful of finely chopped red pepper.

Half a spoon of black pepper.

Spoon of lemon juice.

A quarter cup of water.

Half a spoon of saffron.

Half a cup of vegetable oil.

Two tablespoons of salt.

A quarter cup of grated carrots.

Nine cardamom pods.

Five bay leaves.

Nine beads from the screw.

And two tablets of students.

How to prepare

We wash the rice well with water.

Soak the rice in a deep bowl, add water and a tablespoon of salt to it, leave it for at least fifteen minutes, then remove it from the water and halve it, and set it aside.

We put the chicken inside a large saucepan, add water, cardamom, nail, learners and bay leaf, and leave it on heat until it is completely cooked.

We prepare a small frying pan, and put inside it onions, oil, butter, garlic, ginger, tomatoes, hot pepper, coriander, mint and spices, and stir all ingredients well, until the onions are wilted and turn yellow.

Add the potatoes, chicken, garlic, lemon juice and a tablespoon of salt, and simmer over medium heat until done completely.

Put the water inside the islands on a quiet temperature, add cardamom, learners, nail, bay leaf, and salt, and leave the ingredients on the fire, until the mixture reaches a boiling point, then add the rice, and leave it until it is completely cooked.

Put a quarter cup of vegetable oil in a deep bowl, and add a third of the amount of rice, mint and coriander and a third of the amount of saffron and half of the chicken mixture, then rice again and coriander, mint and saffron, and chicken, and last step we add a third of the amount of rice that remains with us, and mint and coriander and saffron, and a quarter cup Of vegetable oil on the face.

Cover the bowl with tin foil, leave it on a low temperature, then remove it from the heat, and bring the salad of yoghurt next to it.

Biryani is one of the Indian food that is widely known all over the world, and Biryani is famous for its distinct flavors and spices in it, and it is prepared in abundance in the blessed month of Ramadan, and we will learn in this article on how to prepare Biryani with chicken in the Indian way.