Hyderabadi Chicken Biriyani
Ingredients:
Basmati / Polao rice 1/2 kg
Chicken 1
Onion 2 table spoons
1 tablespoon of cardamom
2 tablespoons of garlic powder
1 teaspoon of cumin seeds
Nut bowl 1 tablespoon
1 teaspoon of pepper powder
1 cup of sour cream
Sugar half tea spoon
Berstha adhakapap
Shahi Zirabata half tea spoon
Salt amount
Cardamom, cinnamon and cinnamon
Whole white peppercrumbs 4-5
Ghee / oil spacing (like amount)
4 tablespoons of liquid milk
Cinnamon, cinnamon, black pepper, cloves, chopped 2 teaspoons powder
4 to 5 glasses of sugar
Mint leaves grate 1/2 cup
1 tablespoon of Keheora
Saffron little
Method:
First wash the rice and keep it for half an hour. After half an hour the water will be drained from the soaked rice.
Take the hot water in another vessel and cook it with cardamom, cinnamon, long, bay leaf, rice and rice.
Boil salt, ginger-garlic paste, whole cardamom, cinnamon and boil it with 2/3 tablespoons.
Take a frying pan, ghee, onion curry, hot spice powder, cardamom powder, powdered and salt.
Cook 10 minutes with whipped spicy meat with spicy meat.
Serve:
Mix the meat of khasir cooked with polur. Add onion beaver, cobbler, coconut, pistachio nutmeg, egg over color and keep it in half an hour. Serve warm after serving after half an hour.
