Thalasi Chicken Biriyani
Rice ingredients:
3 cups of Khayma / Zirakasala rice (available in the supermarket, available to buy online)
6 cups boiling water
2 toes onions
Some almonds
Some raisins
5 cardboard
5 cloves
3 cork sticks
1 tablespoon whole peppercorn
1 bay leaf
1 taco lemon juice
3 tablespoons oil + ghee
The salt according to taste
Chicken Ingredients:
1 kg chicken meat
½ tart hot spices
1 pinch chili powder
½-1 chic turmeric powder
The salt according to taste
5 onions
2 inches ginger
10-12 Kua Garlic
1 chacha yellow powder
2 pinch cumin seeds
1 punch fennel
½ chacha Shahi Zira
4 cardboard
5 cloves
3 cinnamon
1 whole olive flower
¼ nutmeg
½ picnic Star Anis
2 to medium-sized tomatoes
1 cup crochet and mint leaves
½ cups yogurt
¼ cup saffron and milk mixture
Method:
Wash the rice well, soak it for one hour. Take out the water.
Add oil and ghee to a vessel and heat it. In it, cooked with Pee nut Keyism and onion chutney, fry it until dark brown. Then remove the oil and pour the mixture of oil and ghee into non-stick biryanis. Here are tips, non-stick containers do not break the rice.
Now add oil, cloves, cinnamon, black pepper and pepper in the oil. Start drying the scent away from the scent.
Now cook the rice by using hot water, salt, and lemon juice.
When the water is fully boiled, leave half the lid of the vessel open, the rice will be cold.
Wash the chicken very well, wash the water. Marinate by using turmeric, chili, salt, hot water powder, for at least one hour.
Heat the oil with ghee and oil. Add curry leaves. Then fry until it becomes transparent with onion. Take ginger-garlic, crab chili. Start with a mixture of turmeric and this spicy onion mixture.
Pour the mixture with cardamom, cloves, cinnamon, gourd, ghera, betel nut, nutmeg and jayitri in a blender. Add the spices to the onion mixture, stay tuned.
Tomato cut into small pieces, add it. Tomatoes will be melted and roasted till the preparation of dark cottage. The day after that, Dipi and Noon
If the oil comes out from the mixture, give it to the chicken pieces of marinated chicken. Stir well and add warm water to one and a half cups.
When Gravy starts to boil, press down.
If you want to add a little more cashew and coconut bark at this stage, the chicken shawl, in which gravity will be more intense. Once the chicken is boiled, the next level of cooking will start.
To prepare the layer with chicken and rice with broiler pots. Sprinkle occasionally cashews, raisins, and fried onions and a mixture of Szafran and milk.
Look at the last level of all the cashews, raisins and fried onions.
Milk must be spread evenly on all the stages of the whole biriyani. Spread the Dhanepata and Putinapatara at the end of all.
If you want to cook a breathtaking style, close the mouth of the dish and apply it for 10-15 minutes.
Covering the vessel with foil can be baked for 10-15 minutes.
If you wish, add an egg whistle to biryani.
According to the traditional rules, this biryani is served by raita, paper, mango chutney, and lemon rituals.
Fry with yogurt bit salt, raita an onion, cucumber, corset, tomato, gourd carrots and coriander leaves and granola in the house.
Rice ingredients:
3 cups of Khayma / Zirakasala rice (available in the supermarket, available to buy online)
6 cups boiling water
2 toes onions
Some almonds
Some raisins
5 cardboard
5 cloves
3 cork sticks
1 tablespoon whole peppercorn
1 bay leaf
1 taco lemon juice
3 tablespoons oil + ghee
The salt according to taste
Chicken Ingredients:
1 kg chicken meat
½ tart hot spices
1 pinch chili powder
½-1 chic turmeric powder
The salt according to taste
5 onions
2 inches ginger
10-12 Kua Garlic
1 chacha yellow powder
2 pinch cumin seeds
1 punch fennel
½ chacha Shahi Zira
4 cardboard
5 cloves
3 cinnamon
1 whole olive flower
¼ nutmeg
½ picnic Star Anis
2 to medium-sized tomatoes
1 cup crochet and mint leaves
½ cups yogurt
¼ cup saffron and milk mixture
Method:
Wash the rice well, soak it for one hour. Take out the water.
Add oil and ghee to a vessel and heat it. In it, cooked with Pee nut Keyism and onion chutney, fry it until dark brown. Then remove the oil and pour the mixture of oil and ghee into non-stick biryanis. Here are tips, non-stick containers do not break the rice.
Now add oil, cloves, cinnamon, black pepper and pepper in the oil. Start drying the scent away from the scent.
Now cook the rice by using hot water, salt, and lemon juice.
When the water is fully boiled, leave half the lid of the vessel open, the rice will be cold.
Wash the chicken very well, wash the water. Marinate by using turmeric, chili, salt, hot water powder, for at least one hour.
Heat the oil with ghee and oil. Add curry leaves. Then fry until it becomes transparent with onion. Take ginger-garlic, crab chili. Start with a mixture of turmeric and this spicy onion mixture.
Pour the mixture with cardamom, cloves, cinnamon, gourd, ghera, betel nut, nutmeg and jayitri in a blender. Add the spices to the onion mixture, stay tuned.
Tomato cut into small pieces, add it. Tomatoes will be melted and roasted till the preparation of dark cottage. The day after that, Dipi and Noon
If the oil comes out from the mixture, give it to the chicken pieces of marinated chicken. Stir well and add warm water to one and a half cups.
When Gravy starts to boil, press down.
If you want to add a little more cashew and coconut bark at this stage, the chicken shawl, in which gravity will be more intense. Once the chicken is boiled, the next level of cooking will start.
To prepare the layer with chicken and rice with broiler pots. Sprinkle occasionally cashews, raisins, and fried onions and a mixture of Szafran and milk.
Look at the last level of all the cashews, raisins and fried onions.
Milk must be spread evenly on all the stages of the whole biriyani. Spread the Dhanepata and Putinapatara at the end of all.
If you want to cook a breathtaking style, close the mouth of the dish and apply it for 10-15 minutes.
Covering the vessel with foil can be baked for 10-15 minutes.
If you wish, add an egg whistle to biryani.
According to the traditional rules, this biryani is served by raita, paper, mango chutney, and lemon rituals.
Fry with yogurt bit salt, raita an onion, cucumber, corset, tomato, gourd carrots and coriander leaves and granola in the house.
