Salma biryani

I never really liked to cook growing up, I never saw a need for it. My mom was an amazing cook and my sister loved cooking too, so why put another cook salma biryani the kitchen, right?

Mouthwatering chicken biryani. These are marinated chicken pieces cooked in an onion base, then combined separately with semi-cooked rice in layers. The lovely aroma and vibrant colours of the dish makes it extra special. Always guaranteed to delight! Make Marinade 1 You need two tandoori chickens, cut in small pieces.

Salma biryani

Chicken Tikka pieces cooked in a delicious biryani masala, layered with basmati rice then finally garnished with whole chillies, coriander and fried onions. Making The Tikka 1 Clean the chicken, cut in medium sized cubes, wash fully and drain. Place the chicken in a clean bowl. Add all the ingredients listed under making the tikka on the ingredients list. As a guide this cooking process will take about minutes- be careful to not over cook the pieces. At the end of the cooking time, it should be like this. Take them out and keep aside, do not leave them in the oven or it will become too dry from the heat. Mix the powder in a bit and add in the potatoes. Mix this in, mainly fry on high heat, stir at times and turn the pieces around so it fries evenly. Put the gas up and let the ghee melt. Add 3 bayleaves, 3 cinnamon sticks, 2 cardamom pods and 1 tsp of whole cumin seeds.

Cover and cook on high heat until all the excess water comes out.

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Mouthwatering King Prawn Biryani. King Prawns cooked in biryani masala packed with aromatic spices then layered with rice and simmered slowly. Fry the prawns mainly on high heat, all the excess water will start coming out too. Lightly fry them and turn them over once one side looks done. Heat this up on high heat. The biryani masala will already have salt in it and the rice will be cooked with salt too, so avoid adding too much in the onions.

Salma biryani

Mouthwatering King Prawn Biryani. King Prawns cooked in biryani masala packed with aromatic spices then layered with rice and simmered slowly. Frying The Prawns 1 I used 3 packets of these prawns, g in weight for each packet. Fry the prawns mainly on high heat, all the excess water will start coming out too.

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Make sure they are fully cooked through. Mix this on high heat. Slice two medium onions. Add all the marinade ingredients to the chicken in the bowl. This site uses cookies Find out more Okay, thank you. Tip: Cook the sliced onions in the microwave for few minutes then dab the onions with a tissue to dry the excess water before frying as this speeds up the frying process. Cook until the rice grain can be broken into parts. If you want you can just do it in a big pot and cook the biryani on the cooker. This way, I would know exactly what I was feeding them. The carrot pickle recipe will be coming up soon too hopefully! Then as their palates expanded, so did my food preparing ability.

Written by Rahmania Radjadi www.

Chicken Tikka Biryani. Cook until the onions soften and make sure to stir at times. Then use a metal sieve which is suitable for hot oil, place the onion in batches in the sieve and place it down in the oil. Leave A Comment Cancel reply Your email address will not be published. Add all the ingredients listed under making the tikka on the ingredients list. Wash the rice with cold water then let the rice soak in cold water for 30 minutes. Heat it on the element at the same time as the charcoal. Tip: Cook the sliced onions in the microwave for few minutes then dab the onions with a tissue to dry the excess water before frying as this speeds up the frying process. It was peas and I even failed at that! Before serving give this a good mix. Turn the temperature to high and bring it to a boil. Make a small hole in the center of your biryani and place the foil in the hole. Make Marinade.