Making Polao Biriani
Fixings
1)Rice ½ kg (splashed)
2)Chicken 1 kg (pieces)
3)Onions 4 medium (cut, separated)
4)Garlic 8 cloves (harsh hacked)
5)Entire dry coriander 2 tea spoons
6)Salt 2 tea spoon or to taste
7)Cleared up spread ½ container
8)White cumin 1 tea spoon
9)Ginger 1 tea spoon (julienned)
10)Green chilies 10 (hacked)
11)Tomatoes 3 (hacked)
12)Red stew 1 tea spoon
13)Yogurt ¼ container
14)Garam masala powder 1 tea spoon
15)Yellow nourishment shading ½ tea spoon
16)Water as required
Instructions
1)In a muslin cloth tie 1 onion sliced, chopped garlic cloves and whole dry coriander.
2)Add 6 glass water in a deep cooking pan. Put chicken, salt and tie ingredients and cook until chicken almost done and 3-4 glass chicken stocks left.
3)Now take out muslin cloth, separate chicken and stock.
4)Wash the cooking pan; fry remaining onions in clarified butter when onion turns to pink color, add cumin, ginger and fry more until onions get a dark brown color.
5)Next add green chilies, tomatoes, red chili, and yogurt; mix well then add chicken.
6)Stir fry about 4 minutes, add chicken stock and allow boiling. Add rice along hot spice powder (Check salt) and cook until three quarter done.
7)Drop yellow food color on top of rice and simmer about 10 minutes.
8)Serve delicious Pulao Beryani with vegetable raita.
