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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Worried dat u may overcook or undercook the rice and make a mess . Fret not . with so little utensils and within an hr u will have a best biryani dat will make u proud . Ingredients:
a ) |
3 cups basmati rice |
1 pc cinnamon stick |
2 cardamom |
1 cloves |
1 /2 cube chicken stock |
b ) |
10 oz basmati rice ( soak in water for 1o mins and drained ) |
1 pc cinnamon stick |
2 cardamom |
1 cloves |
1 cube chicken stock |
1 bay leaf |
1 tsp lemon |
c ) |
3 onions |
1 bay leaf |
raisins 2 tbsp |
cashew nuts 2 tbsp |
d ) |
3 tomatoes |
1 big green chilli |
5 small green chillies , 2 cloves , 2 cardamom - paste |
1 pc ginger |
5 cloves garlic |
e ) |
1 k big chicken pieces with bones |
1 tsp chilli pwd |
1 tsp meat masala pwd |
4 tbsp fresh corriander pwd |
2 1/2 tbsp fenugreek seed ( powdered ) |
salt |
f ) |
ghee 2 tbsp |
mint leave 1 tbsp |
corriander leaves 1 tbsp chopped |
Directions:
1. Put the A ) in the greased ( with butter or olive margarine ) electric rice cooker and cook . Don't open .
2. Mix E )
3. Fry in a pressure cooker . cover the lid . dunn put weught . let the steam thro for 5 mins ( simmer ) in low heat .
4. Do not open .
5. Take a heavily pbottom pan .
6. Fry the C ) . set aside .
7. Add the D ) . fry and set aside
8. Fry the B ) . Add 14 oz water plus low fat evaporated milk .
9. Scatter the tomatoes on top .
10. when steam starts to come cover the lid and simmer 10 mins .
11. den open and add the chicken on top level .
12. open the rice cooker , add the rice on to .
13. add the F ) on the top .
14. Cover the Lid again . dunn let steam escape .
15. Simmer for 30 mins .
16. Mix well .
17. It's ready to serve .
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