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CHICKEN
BRIYANI
| Basmati
rice |
2
cup |
| Chicken
pieces |
1/2
lb |
| Ghee |
4
tsp |
| Cinnamon |
1
small piece |
| Cardamom |
3 |
| Fennel
seeds |
2
tsp |
| Bay
leaves |
3 |
| Cloves |
2
or 3 |
| Ginger |
a
small piece |
| Big
onion |
2 |
| Cashews |
4 |
| Oil |
4
tsp |
| Green
chilies |
2 |
| Pepper
powder |
1
tsp |
| Coriander
powder |
2
tsp |
| turmeric
powder |
1/2
tsp |
| Yogurt |
2
tsp |
| Water |
4
cups |
| Coriander
leaves |
(cilantro) |
- Wash and
clean the chicken pieces and cut into pieces.
- Chop
the onion length wise, chop green chilies, ginger, garlic,
coriander leaves in small size.
- Grind
small amount of onion, fennel seeds, cashews, ginger, garlic,
green chili and cashews. grind it
with little water until it becomes paste.
- Heat
the pan with oil add cinnamon and bay leaves when it becomes
brown. Add chopped onions and fry until it becomes brown
then add chopped tomato and yogurt fry for
2 min.
- Then add the ground paste fry until all the aroma comes
out. Then add chicken, coriander powder, pepper powder and
turmeric powder and mix well.
- Fry
for a while now the chicken is half cooked.
- Transfer
both masala and rice into the cooker add 4 cups of water. Add
salt and pepper in to it.
- Turn
the heat into medium for 10 mins.
- After
10 min, open the cooker and mix it well and garnish with coriander
leaves.
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