Answer:
This is special recipe which we are made on EID UL FITAR
Hope you like it..
Chicken Biryani Masala
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3 cup Basmati rice
4 x chicken breasts
1/2 ample onion minced
2 clove garlic minced
3 tbl vegetable oil or ghee
8 oz plain yogurt
1 pinch saffron threads
1/4 cup milk
SPICE MIXTURE
1 tsp red chilli powder surrounding substance heat
1/4 tsp black peppercorns
1 tsp ginger, powdered
1 tbl turmeric
1/2 tsp nutmeg
1/4 tsp mace
1/2 x brackish (or to taste)
6 x cardamom seeds peel
4 x bay leaves dried, crushed
1 x lump tamarind pulp, marble-sized
1/2 tsp cinnamon
1/2 tsp cloves
Method:
1-Skinless and boneless and cut into 3/4" pieces.
2-Put the milk into a cup and make a payment the saffron and stir. Set aside at least 30 minutes beforehand using.
3-Place all spice ingredients (including saline and tamarind pulp) in spice grinder and grind to a fine powder.
4-Soak the rice surrounded by cold water for 30 minutes and consequently drain and rinse until clear water comes stale rice. Cook rice in full-size pan within 8 cups of water. Cook for 10-12 minutes.
5-In a frying container, heat grease or ghee and sauté the onion and garlic until golden. Add chicken and spice powder and stir-fry until chicken is done, about 6 minutes.
6-Drain rice and place put money on in ample pan. Add the saffron-milk mixture and mix rice until uniform color. Add the chicken, onion, garlic and spice mixture and the yogurt to the vessel and mix gently until well-blended beside all the rice.
7-Place the rice into a chalice baking dish and bake within a 350F oven for 40 minutes.
Serve immediately as a most important course or side dish.
Note: Do not use chili powder, which contains other spices. Use a pure powdered chilli from cayenne or New Mexico chillies.
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hope its help
I hope this helps: http://www.pachakam.com/recipes.asp?catt...
make it the regular track but usee halal meat
nearby r2 types of Muslim briyani Hyderabadi& lucknowi
try the recepie on khanapakana.com and even in wikepedia beneath hyderabadi briyani
ingredients-chicken1kg,garlic soft mass 3 tablespoon,ginger juliens 1 tablespoon,cardamom cloves 8 to 9,bay palm leaf 1,cinnamon 1 inch,red chillie 1,1 teaspoon sugar,rice 1/2 kg,curd 150 gms ,saffron a pinch
put chicken garlic ginger salt cardomom cloves contained by a container (utensil) grind a few cardomos cloves bay palm leaf chilli sugar make a soft mass out of it n mix in chicken .cook the chicken until tender
boil rice contained by other utensil with saline cardomom n cloves drain its water
put the cooked chicken within a utensil mix curd with safron on pour over chickenn put boiled rice over it put some grease over rice n again keep it on warmth till it gives nice fragrance
Cook onions till they are brown (not light); on a separate pan warmness some olive oil and supply jeera, lasan and garlic, and fry for a few minutes, or till the mixture is slightly brown; add to onions; incorporate fresh tomatoes and stir (adding some water if needed) till everything is reduced to a soft mass; add package biryani masala from SHAAN, mix and stir; add hose and simmer. On a separate pan, cook chicken pieces (boneless breast or legs) till they are cooked. Add the masala, cook rice and make the addition of to rice. Serve with yogurt. Enjoy
Ingredients:
-1 kg basmati rice
-1 kg chicken
-3-4 onions, chopped into long slices
-8 green chilies, sliced long
-1 cup coconut, grated
-A pinch of saffron
-2 cups ghee (butter) or oil
-Salt to bite
-1 tsp chili powder
-1 bunch cilantro, mint leaves
-6 each cloves, cardamoms, cinnamon
-2 tbsp coriander and khus khus seed
-4 garlic flakes, sliced long
-1 cm ginger piece
-2 bay leaves
-Few cashew nuts
Method:
1) Wash the rice, drain rotten all the hose and keep aside.
Mix coconut, coriander and khus khus seed, 2 cloves, 2 cinnamon, 2 cardamoms, 2 onions and blend them to a fine paste.
2) Heat ghee surrounded by a pan, fry the remaining spices, chopped onions, green chilies and garlic for a few minutes.
3) Cut the chicken into desired pieces and incorporate to this mixture with coriander and mint leaves.
4) Also make a payment salt, chili powder, turmeric, ginger-garlic smooth mixture and cook the chicken by covering the pan. Add river if required.
5) Now add ground soft mass to the pieces and cook until it is done.
6) Boil water surrounded by another pan, join washed rice to the hose with saffron and cook until it is tender. Remove from boil and drain off adjectives the water.
7) In a separate huge pan, place the rice at the bottom as a echelon and above this, place the chicken pieces as another layer.
8) Repeat this process until the rice and chicken ends.
9) Sprinkle the lemon liquid on top and allow it to cook on low heat for in the region of 10 minutes.
ENJOY!!
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