Pakistani biryani rice
&- Basmati rice Copan
&- Water: 10 cups
&- Saffron: teaspoon
&- Chicken: 1 piece (cut into 8 pieces)
&- Corn oil: a quarter cup
&- Onions: 2 pieces (large and cut into circular slices)
&- Ginger: 1 tablespoon (minced)
&Garlic: 6 cloves (mashed)
&- Green pepper: 2 horns (minced)
&- Biryani spices: 1 tablespoon
&- Turmeric: teaspoon
&- Salt: 3 teaspoons
&- Black pepper: half a teaspoon
&- Cinnamon: 2 sticks
&- Bay leaves: 3 leaves
&- Hill: 6 beads
&- Cumin: 1 teaspoon (soft)
&- Coriander: teaspoon (love)
&- Tomato: 2 tablets (large, chopped)
&- Tomato paste: 2 tbsp
&- Potato: 1 grain (large and small cubes)
&- Yogurt: half a cup
&- Coriander green: cup (chopped)....
&&&&&&&&&&&&&&&&&&&&&
*How to prepare biryani rice on the Pakistani way..*
&- Put 10 cups water, a tablespoon and a large saga of corn oil and basmati rice, then drain the rice add to the water and set aside.
&-Soak saffron in half a cup of water.
&- Heat 4 tbsp extra onion and stir until golden. Add the ginger, garlic and pepper. My heart until the onion becomes dark in color. Add spices, turmeric, salt, pepper, cinnamon, laurel, cardamom, cumin, coriander, and a glass of water. Let the mixture boil a few minutes
&- Add tomatoes, putty, chicken, potatoes, a glass of water and my heart.
&-Let the pot fly over medium heat 30 minutes until the chicken is cooked.
&-Add yogurt, coriander and my heart to mix well.
&- In a large saucepan, put some oil in the bottom. Pour half the amount of rice. Add the chicken mixture. Then add the rest of the rice. Sprinkle saffron soaked on the rice surface.
&&Place the saucepan over low heat and simmer for 20-30 minutes. Turn the saucepan over a serving plate.
*Balhna and Shifa*
To see more recipes and dishes:
*Balhna and Shifa*
To see more recipes and dishes: