Biryani Cooking Rules
Biryani Cooking Rules
Biryani can be cooked in a few ways, but spices are often of one type. There is no way to add spice to the spice. Some can be added if you want but nothing can be omitted. Ingredients and quantity - Chicken meat, 1 kg - Basmati rice, 1 kg - New round potato, 250/300 gram - Onion Kucchi, Half cup - Ginger bamboo, 1 tablespoon spoon - Garlic paste, 1 teaspoon of spoon - 1 teaspoon of cumin, 1 tea Spoon - green chili bread, two tablespoons (grated) - Chopped pepper, half teaspoon - Jaitree bata, half tea spoon - Jaipal Bata, one pinch - Nuts, half cup or less (Kaju nuts should be used) - Hot spices (cloves a few, cardamom a few, Cinnamon a few pies) - salt, quantity - sugar, half teaspoon - raisins, two table spoons - dates, slices cut, one - milk, one and a half cups - a little bit of green chilli (understanding) - oil, two cups of ghee , Three spoons (do not have ghee) - Water (good hot) Preparedness: 1. Rice Preparation: Wash the rice for a half hour in the water. 2. Spices Preparation: If you want to taste the pepper, jayattri, jayafl, nuts, hot spices (langi, a few cinnamon, a few pies of cinnamon), then you can take a little bit after it (it tastes better, but if you want to taste it, then keep it alive on tongue. 3. If the potato is there, then there is no word! 3. Potato Preparation: Potato must be done in a small quantity of potatoes and keep aside the potatoes. 4. Basic cooking: Biryani cooking Make chicken meat in it and oil it well with all the spices, herbs and salt / sugar mentioned above (without milk), add half a cup of water, stirring the stove in the stove, keep the 20-minute energy lid in the container. Do not let the potatoes put in the potatoes, then milk it and mix it well enough for a few minutes, then let it be rice. Keep the water in the lid and keep it for 15 minutes, then take a minute to rotate the lid and take a look at it, it will take less time for the rice to remain dry. Do not leave the lid of the oven. Then put the biriyani bottle on the stomach with a tawa. Arrange the fire medium, or it can be reduced). Your biryani is ready to serve.
Biryani can be cooked in a few ways, but spices are often of one type. There is no way to add spice to the spice. Some can be added if you want but nothing can be omitted. Ingredients and quantity - Chicken meat, 1 kg - Basmati rice, 1 kg - New round potato, 250/300 gram - Onion Kucchi, Half cup - Ginger bamboo, 1 tablespoon spoon - Garlic paste, 1 teaspoon of spoon - 1 teaspoon of cumin, 1 tea Spoon - green chili bread, two tablespoons (grated) - Chopped pepper, half teaspoon - Jaitree bata, half tea spoon - Jaipal Bata, one pinch - Nuts, half cup or less (Kaju nuts should be used) - Hot spices (cloves a few, cardamom a few, Cinnamon a few pies) - salt, quantity - sugar, half teaspoon - raisins, two table spoons - dates, slices cut, one - milk, one and a half cups - a little bit of green chilli (understanding) - oil, two cups of ghee , Three spoons (do not have ghee) - Water (good hot) Preparedness: 1. Rice Preparation: Wash the rice for a half hour in the water. 2. Spices Preparation: If you want to taste the pepper, jayattri, jayafl, nuts, hot spices (langi, a few cinnamon, a few pies of cinnamon), then you can take a little bit after it (it tastes better, but if you want to taste it, then keep it alive on tongue. 3. If the potato is there, then there is no word! 3. Potato Preparation: Potato must be done in a small quantity of potatoes and keep aside the potatoes. 4. Basic cooking: Biryani cooking Make chicken meat in it and oil it well with all the spices, herbs and salt / sugar mentioned above (without milk), add half a cup of water, stirring the stove in the stove, keep the 20-minute energy lid in the container. Do not let the potatoes put in the potatoes, then milk it and mix it well enough for a few minutes, then let it be rice. Keep the water in the lid and keep it for 15 minutes, then take a minute to rotate the lid and take a look at it, it will take less time for the rice to remain dry. Do not leave the lid of the oven. Then put the biriyani bottle on the stomach with a tawa. Arrange the fire medium, or it can be reduced). Your biryani is ready to serve.