hello steemians My name is ahamad and i am a tunisia chef i'am gonna share with you some of the best recepiecs in the world.
Biryani
It is a basmati rice cooked in a certain way with a variety of Indian spices that give it taste distinct and different from other dishes, and India is home to the original, and spread to other countries such as: Iran, Kuwait, Jordan, Saudi Arabia, Oman and other countries.
Chicken biryani
Ingredients
- One and a half kilograms of bone-free chicken and skin, can only be produced by the chicken.
- Two and a half cups of long basmati rice.
- Garlic of garlic mashed.
- Beans cut into slices, medium size.
- Two slices of finely chopped, finely chopped tomatoes.
- Two tablespoons of tomato paste.
- A teaspoon of freshly grated ginger.
- A teaspoon of lemon juice
- 2 tablespoons fresh mint finely chopped
- 2 tablespoons fresh coriander, finely chopped.
- Two cubes of chicken broth.
- Half a cup of yogurt, or yoghurt.
- Half a teaspoon of turmeric powder.
- Tablespoon and a half of the Masala spaghetti spaghetti.
- A teaspoon of saffron soaked in a quarter cup of water.
- Three tablespoons of ghee.
- Three cups of water.
How to prepare
- Wash the rice well several times, then soak in a warm water, leave it for 15 minutes, and then drain the water.
- Put the water in a deep saucepan over the fire to boil, add the rice and stir it, then cover the pot and leave it on low heat for a quarter of an hour or until the rice ripens half maturation, taking into account moving it by using the fork lightly from time to time so as not to burn and to get the same degree of maturity
- Remove the rice from the fire and pour it into a bowl to cool. Put the margarine in a pan on the fire, add the onions and stir for four minutes until golden.
- Then add the ginger and garlic and leave the ingredients for a minute.
- Then add the chicken breasts and turn them from time to time until they ripen.
- Add the lemon juice, the chicken broth cubes, the yogurt, the chopped tomatoes, leave the ingredients on the fire to boil, add the spices and leave them on low heat for 10 minutes or until the sauce becomes thick.
- Add half of the cooked rice to the chicken sauce, then put the mint, coriander and the remaining amount of rice.
- Place the saffron with water on the rice face, then cover the pot and leave on low heat for half an hour or until rice is fully cooked.
- Turn the biryani into the chicken in the serving dish, taking into account the chicken pieces on top, and then serving it directly.
