Hyderabadi Chicken Biryani
Ajzaa :
400 gram poooray chicken
2 cupp basmati Arsee
4 pyaaz slide
2 timatar kat
2 cupp taaza dahi
2 chamach lehsan/ adrack paste
5-6 green kaali kat
1 tsp laal chali powder
1 / 2 tsp Turmeric powder powder
2 tsp colonel powder
1 tsp green Cardamom powder
1/2 tsp Garam masala powder
1 / 2 taaza neebu ka ras
zafran ki aik chout
2 chamach doodh
1 cupp taaza colonel kat jata hai
2 chamach taaza taaza taksaal kat jata hai
4 chamach ghee
nabatati tail
namak chako
hyder abadi chicken buraiee ko kis terhan bananay ke liye
Tareeqa :
tayari ka waqt : 10 minute | khana pakanay ka waqt : 40 minute | services : 4
1. aik barri katori mein, barray chowkun mein chicken ke tukre tukre kaat, achi terhan se saaf aur saaf karen .
2. dahi ko jama karen, zameen ke masala paste, namak, laal mirch powder, halki powder, mirch powder, gannd masla aur neebu ka ras .
3. achi terhan se mix karen. chicken ke tukre tukre shaamil karen, 2 tees tail bhi shaamil karen .
4. is mareez shuda chicken ko taqreeban 2-3 ghantay taq rakhen .
5?. aik pain mein kaafi tail garam karen, pyaaz bhari hui aur rang mein sunehri brown mein tabdeel honay ke baad fori tor par nikalen. thanda karne ke liye allag rakhen .
6. aik murakkab mein thos pyaaz, kati timatar, sabz chali, angothay, lahsun, taksaal patiyon aur kinare ke pattay shaamil hotay hain .
7. hamwar paste bananay ke liye murakkab karen .
8. Zahfare doodh mein lena aur allag rakho, kyunkay baad mein usay istemaal kya jaye ga .
9. chawal achi terhan se pani mein dhona, taqreeban 10 minute ke liye lena .
10. chawal ko kaafi miqdaar mein pani mein pheink den, namak aur poooray gandum masla ko thora sa shaamil karen .
11. jab chawal 3 / chothai ho to phir naali aur chori mein rakhen .
12. poooray gandum misala ajzaa ko nikaal den, kyunkay woh sirf zayega ke chawal ke liye thay, jo kaafi hota hai .
13. pain ya kaadi ko garam karen, 2 chamach ka chamach pighal .
14. ab is ki poori ghizaiyat ke sath aadhi miqdaar mein msajd chicken ki jagah rakhen .
15. phir chicken ki parat ke sath chicken ka ihata karen .
16. kuch tali hui pyaaz chhrhkin, aaloda powder, kat mirch aur zafran .
baqi jo bhi shaamil karen .
phir aik hi tareeqa car ko dobarah aur baqi chicken, chawal aur deegar ajzaa ka bandobast karen .
sakht rerkan ke sath pain dahnpe
kam aag ke baray mein 20-22 minute ke liye khana pakana chore do .
truck ke sath do baar check karen aur falaf karen .
chicken ki takleef ki jaanch partaal karen, agar yeh mukammal tor par pakaya jaye to phir gas band kar dein .
rait ke sath garam ya khidmat karo .
400 gram poooray chicken
2 cupp basmati Arsee
4 pyaaz slide
2 timatar kat
2 cupp taaza dahi
2 chamach lehsan/ adrack paste
5-6 green kaali kat
1 tsp laal chali powder
1 / 2 tsp Turmeric powder powder
2 tsp colonel powder
1 tsp green Cardamom powder
1/2 tsp Garam masala powder
1 / 2 taaza neebu ka ras
zafran ki aik chout
2 chamach doodh
1 cupp taaza colonel kat jata hai
2 chamach taaza taaza taksaal kat jata hai
4 chamach ghee
nabatati tail
namak chako
hyder abadi chicken buraiee ko kis terhan bananay ke liye
Tareeqa :
tayari ka waqt : 10 minute | khana pakanay ka waqt : 40 minute | services : 4
1. aik barri katori mein, barray chowkun mein chicken ke tukre tukre kaat, achi terhan se saaf aur saaf karen .
2. dahi ko jama karen, zameen ke masala paste, namak, laal mirch powder, halki powder, mirch powder, gannd masla aur neebu ka ras .
3. achi terhan se mix karen. chicken ke tukre tukre shaamil karen, 2 tees tail bhi shaamil karen .
4. is mareez shuda chicken ko taqreeban 2-3 ghantay taq rakhen .
5?. aik pain mein kaafi tail garam karen, pyaaz bhari hui aur rang mein sunehri brown mein tabdeel honay ke baad fori tor par nikalen. thanda karne ke liye allag rakhen .
6. aik murakkab mein thos pyaaz, kati timatar, sabz chali, angothay, lahsun, taksaal patiyon aur kinare ke pattay shaamil hotay hain .
7. hamwar paste bananay ke liye murakkab karen .
8. Zahfare doodh mein lena aur allag rakho, kyunkay baad mein usay istemaal kya jaye ga .
9. chawal achi terhan se pani mein dhona, taqreeban 10 minute ke liye lena .
10. chawal ko kaafi miqdaar mein pani mein pheink den, namak aur poooray gandum masla ko thora sa shaamil karen .
11. jab chawal 3 / chothai ho to phir naali aur chori mein rakhen .
12. poooray gandum misala ajzaa ko nikaal den, kyunkay woh sirf zayega ke chawal ke liye thay, jo kaafi hota hai .
13. pain ya kaadi ko garam karen, 2 chamach ka chamach pighal .
14. ab is ki poori ghizaiyat ke sath aadhi miqdaar mein msajd chicken ki jagah rakhen .
15. phir chicken ki parat ke sath chicken ka ihata karen .
16. kuch tali hui pyaaz chhrhkin, aaloda powder, kat mirch aur zafran .
baqi jo bhi shaamil karen .
phir aik hi tareeqa car ko dobarah aur baqi chicken, chawal aur deegar ajzaa ka bandobast karen .
sakht rerkan ke sath pain dahnpe
kam aag ke baray mein 20-22 minute ke liye khana pakana chore do .
truck ke sath do baar check karen aur falaf karen .
chicken ki takleef ki jaanch partaal karen, agar yeh mukammal tor par pakaya jaye to phir gas band kar dein .
rait ke sath garam ya khidmat karo .
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