elements:
2 cups Basmati Rice
3/four kg bird pieces
1 cup beaten Yogurt (curd)
3 sliced onion
1 medium Tomato chopped half cup Tomato Puree
2 tsp pink Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
half of tsp inexperienced Cardamom Powder
1 tsp Coriander Powder
half of cup warm Milk
Saffron a pinch
Salt to flavor
7 tbsp Ghee / Oil Grind to paste: 1 tsp Ginger Paste
1/2 tsp Garlic Paste
1/4 cup Coriander Leaves
1/four cup Mint Leaves
3 -four green Chillies
For garnish 2 tbsp green Coriander Leaves
2 tblsp Mint Leaves (Pudina)
a way to make smooth chook biryani :
First make a first-rate paste of all the substances under the Grind to paste the use of a tablespoon of water.
mix tomato puree, yogurt, inexperienced paste made in advance, crimson chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir nicely.
Marinate the bird with this mixture and preserve apart for three-4 hours in fridge.
warmth oil in a pan. Fry the onions until golden brown.
In a small bowl take the nice and cozy milk and soak the saffron in it and keep apart.
add the marinated fowl and cook for 10 minutes. Stir on occasion.
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