Chicken Biriyani
Ingredients:
500 g chicken, cut into pieces according to taste, wash
2 cups Rice, Basmati Rice, washed
5 Onion medium size
1 ½ Garlic cloves
2 cm Ginger
2 pieces of green chilli, halved or do not cut
3 tbsp Curd
2 cm Cinnamon
5 pieces Cloves
10 pieces Black Peppe
1 tsp Turmeric powder
1 ½ tsp Garam Masala
½ tsp Chili powder (if you do not like it less spicy)
Salt to taste,
Oil for sauteing and Water
How to:
1. A red onion sliced, not too thin
2. Blender, 4 spring onions, garlic and ginger.
3. Give approximately 7 tablespoons cooking oil into the Pressure cooker, saute spice in blender also the sliced onions and green peppers, green peppers after fragrant lift (so as not to fall apart when on the pressure cooker).
4. Give turmeric powder, garam masala and chilli powder and stir well.
5. Put the chicken, put salt (about 1 teaspoon), then add 1 cup of water.
6. Pressurize approximately 5 minutes.
7. Becareful when opening press cooker, hot air must completely gone (removed by sodetan small valve, let the air out pasanya)
8. Give curd stir and cook again until the water is a little time, without pressure
9. While waiting chicken cooked, we cook the rice.The trick, put the water in the pan (about 3 ½ cups) to a boil, then enter the washed rice. Add salt (about 1 tsp), then enter Cinnamon, black pepper, cloves.
10. Place the plate to make the bread on the stove, then put the pan on top of it. Enter a ½ chicken into it, then ½ on the rice and ½ chicken again, then half the rice again). Cover the pan and cook over low heat 5 minutes.
11. Open its lid, stirring gently, until the chicken seasoning together with rice. If you like to give Ghee (approximately 1 ½ tsp) above. Cook back 7 minutes.
12. Turn off the heat, let the pan in a closed state. Preferably served 2 hours later. Give a sprinkling of fried onions)
500 g chicken, cut into pieces according to taste, wash
2 cups Rice, Basmati Rice, washed
5 Onion medium size
1 ½ Garlic cloves
2 cm Ginger
2 pieces of green chilli, halved or do not cut
3 tbsp Curd
2 cm Cinnamon
5 pieces Cloves
10 pieces Black Peppe
1 tsp Turmeric powder
1 ½ tsp Garam Masala
½ tsp Chili powder (if you do not like it less spicy)
Salt to taste,
Oil for sauteing and Water
How to:
1. A red onion sliced, not too thin
2. Blender, 4 spring onions, garlic and ginger.
3. Give approximately 7 tablespoons cooking oil into the Pressure cooker, saute spice in blender also the sliced onions and green peppers, green peppers after fragrant lift (so as not to fall apart when on the pressure cooker).
4. Give turmeric powder, garam masala and chilli powder and stir well.
5. Put the chicken, put salt (about 1 teaspoon), then add 1 cup of water.
6. Pressurize approximately 5 minutes.
7. Becareful when opening press cooker, hot air must completely gone (removed by sodetan small valve, let the air out pasanya)
8. Give curd stir and cook again until the water is a little time, without pressure
9. While waiting chicken cooked, we cook the rice.The trick, put the water in the pan (about 3 ½ cups) to a boil, then enter the washed rice. Add salt (about 1 tsp), then enter Cinnamon, black pepper, cloves.
10. Place the plate to make the bread on the stove, then put the pan on top of it. Enter a ½ chicken into it, then ½ on the rice and ½ chicken again, then half the rice again). Cover the pan and cook over low heat 5 minutes.
11. Open its lid, stirring gently, until the chicken seasoning together with rice. If you like to give Ghee (approximately 1 ½ tsp) above. Cook back 7 minutes.
12. Turn off the heat, let the pan in a closed state. Preferably served 2 hours later. Give a sprinkling of fried onions)
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