Recipe Byriani

Anonim
Recipe Byriani 3495_1

Restaurant "Tajj Mahal" shared with the readers of Antenna Daily recipe for corporate dishes: "Biriani with chicken".

Ingredients
  • Basmati rice - 1 cup,
  • Chicken feet fillet - 300 g,
  • Onions - 1 pc.,
  • Canned tomatoes - 200 g,
  • Creamy butter - 1 tbsp,
  • Seasoning Byriani Masala - 2 ppm
  • Natural yogurt - 3-4 tbsp,
  • Garlic - 1 teeth,
  • Ginger - 100 g,
  • Kinza - 10 g
  • Lemon juice - 1 tsp,
  • Salt to taste.
  • Dried chili pepper - 1 pc.,
  • Carnation - 1 bud,
  • Zira - 0.5 ppm
Cooking
  1. Prepare marinade for chicken meat. Clean and grate the ginger and garlic on the shallow grater, shook in the dishes with high sides, add chopped cilantro, seasoning Byriani Masala, yogurt, lemon juice. Mix everything well. Chicken fillet load into the sauce. Cover the food film and put in the refrigerator for 4-8 hours.
  2. Rinse rice under running water. Soak for 30 minutes. Water merge, dry rice.
  3. Onions cut into semir rings, fry in a frying pan with high sides on foam oil with the addition of zira, carnations, chili peppers. Next fry marinated fillet, add tomatoes. Salt. Tomber 15-20 minutes.
  4. Rice pour water. Cook 5-7 min. Throw rice to sieve.
  5. Add rice to the wok to chicken, to dissolve, do not mix. Cover with a lid, tomorrow on low heat for 10-12 minutes. Then turn off the fire, mix. If rice is dry - you can plug a little water and some more squeezed. If the rice is wet - continue to cook with an open lid for five minutes.

Bon Appetit! अपने भोजन का आनंद लें!

Biriani, or Biriyani (Hindi बिरयानी) - the second rice dish, usually varieties of bass and spices with the addition of meat, fish, eggs or vegetables. Spices and sauces needed for the preparation of Byriani may include: fuel oil, quinent, carnation, cardamom, cinnamon, bay leaf, coriander, saffron, mint grass, ginger, onion, garlic.

In various variations, the dish is common throughout South Asia, as well as in Arab countries and among the south-Asian communities in the West. Apparently, it has Iranian roots and hit the Indian subcontinent thanks to Iranian traders and travelers.

Tajjmahal.ru.

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