எனது 24 நூல்கள்

எனது 24 நூல்கள்
எனது இருபத்து நான்கு நூல்கள்

Wednesday, June 16, 2021

CHICKEN BIRIYANI :-

CHICKEN BIRIYANI :-


NEEDED:-

CHICKEN - 1/2 KG
BASMATI RICE - 3 CUPS.
BIG ONION - 4 NOS.
GINGER GARLIC PASTE - 2 TBLSPN
TOMATO - 2 NOS.
GREEN CHILLIES - 3 NOS
RED CHILLI POWDER - 2 TSP
DHANIYA POWDER - 1 TSP
TURMERIC POWDER - 1 PINCH
MINT AND CORIANDER LEAVES -    3 TBLSPN CHOPPED.
LEMON JUICE - 1/2 TBLSPN
CURD - 1/2 CUP
SALT - 2 TSP.
OIL - 4 TBLSPN
BAY LEAVES - 1
CINNAMON - 4 INCH
CLOVES - 4 NOS
CARDAMOM - 4 NOS
KALPASIPPOO - SMALL


METHOD :-
WASH AND DRAIN THE CHICKEN. WASH AND FRY THE BASMATI RICE AND KEEP ASIDE. HEAT OIL IN THE PRESSURE COOKER. ADD BAY LEAF, CINNAMON, CARDAMOM, CLOVES, KALPASIPPOO . ADD THE FINELY CHOPPED ONION AND SAUTE WELL. TO THAT ADD THE GINGER GARLIC PASTE. SAUTE TILL OIL SEPERATES. ADD THE CHICKEN AND SAUTE FOR SOMETIME. WITH THAT ADD HALF CHOPPED TOMATO, CURD, GREEN CHILLIES, RED CHILLI POWDER, DHANIYA POWDER AND TUMERIC POWDER,  ADD  HALF MINT AND CORIANDER LEAVES. POUR HALF TUMBLER WATER AND PRESSURE COOK FOR 2 WHISTLES.

AFTER COOLING OPEN THE LID ADD THE BASMATI RICE, REST TOMATOS,  MINT, CORIANDER LEAVES . ADD SALT AND 5 CUPS OF WATER ( ALREADY THERE IS ONE CUP OF WATER WITH CURD ) . STIRR WELL. AND KEEP FOR ONE WHISTLE. REMOVE FROM FIRE . AND ADD THE LEMON JUICE. STIRR AND SERVE HOT. WITH POTATO CHIPS, AUBERGINE GRAVY AND ONION RAITHA. AND BOILED EGG.

1 comment:

  1. வலைப்பதிவர் ஒற்றுமை ஓங்கட்டும் !
    என்றும் நம்முள் வலிமை பெருகட்டும் !!

    ReplyDelete

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