![]() Cover the lid and simmer for 5 minutes on low flame and set aside. Add biryani essence, kewra water, fresh coriander, fresh mint leaves, dried plums and mix well. Now add ghee, mix and cook till oil separates. Uncover the lid and cook on high heat till water dries. Cover the lid and cook on medium heat for 6-7 minutes. ![]() Add marinated chicken, mix it and cook on high heat for 2-3 minutes. Now add salt, turmeric powder, red chili powder and mix it. Add crushed coriander seeds, cloves, cinnamon stick, green cardamom, black peppercorns, cumin seeds, black cardamom, star anise, bay leaves, mix and cook for 1 minute on high heat. Add tomatoes, mix and cook on high flame for 3-4 minutes. In wok, add oil, onion and fry on high heat till light golden brown. ![]() In bowl, add chicken pieces, red crushed chili, black pepper powder, coriander powder, cumin powder, turmeric powder, green chili paste, nutmeg powder, mace powder, green cardamom powder, deggi mirch powder, salt, ginger garlic paste, yogurt, oil, garam masala powder and lemon juice. Step 4: Layering the rice and cooked chicken Fresh mint leaves chopped (Pudina) 2 tbsp.Fresh coriander chopped (Hara dhania) 2 tbsp.Ginger & garlic paste (Lehsan adrak paste) 2 tbsp.Green cardamom powder (Hari elaichi powder) 1/4 tsp.Green chili paste (Hari mirch paste) 1 large.Black pepper powder (Kali mirch powder) 1 tsp.
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