Chicken Biryani
Serves 1
Directions
- 1Heat a suit on the fire with a greasy substance, about two suspensions, three tablespoons of oil.
- 2Cut the onions into thin slices and fry them until they take a sweet, light golden color.
- 3Remove three quarters of the browned onions and filter any excess oil.
- 4Add two pieces of tom, a habaya of habahan, a cinnamon stick, a little cloves, and a little Laura paper to the remaining oil and spices.
- 5Wait for the smell of spices to appear without taking the color of Hebda.
- 6Add the washed and filtered chicken pieces, with the skin completely on medium fire.
- 7Turn the chicken on both sides until it takes a sweet golden color from the onions.
- 8Prepare the spices: salt, black pepper, cumin, coriander, paprika, turmeric, curry, and biryani spices (if available, otherwise use general spices).
- 9Turn all the ingredients together with the chicken so the color remains for the chicks.
- 10Add three grated tomatoes (or small pieces, but grated is preferred to avoid tomato peel).
- 11Add half a cup of yogurt and turn all the ingredients together.
- 12Prepare two large or two middle-sized potatoes, diced into cubes.
- 13Add a grill of green coriander.
- 14Cover the suit and leave it for a quarter of an hour.
- 15While the chicken is cooking, boil water with salt, black pepper, and a grill of oil.
- 16Boil the long grain rice for seven to seven minutes until it is paralyzed.
- 17Filter the rice very well from the water.
- 18In the suit where the rice was boiled, add a little fatty material.
- 19Layer the recipe: a layer of rice, then chicken with potatoes and sauce, a little green cilantro, a little browned onions, and a few slices of lemon.
- 20Repeat with another layer of rice, then chicken with potatoes and their sauce (no final water added on the chicken).
- 21Add a little coriander, pepper, and lemon.
- 22Add the last layer of rice with the rest of the sauce that was in the suit.
- 23Top with a little coriander, a grill of onions, and lemon slicks.
- 24Optionally, add a little saffron (yellow and red color), drained in a little water, on the rice.
- 25Cover the suit and leave it on the fire for five minutes on a calm fire, like a candle.
- 26Prepare a light salad: 3-4 spoons of yogurt, a little mint, a little grated cucumber, a lemon squeeze, and salt.
- 27Turn the salad ingredients and add a little milk to make its texture light.
Ingredients
- 3 tbsp oil
- onions, thin slices
- 3 tomatoes, grated
- 0.5 cup yogurt
- 2 potatoes, diced
- 1 green coriander, grilled
- 1 salt
- 1 black pepper
- 1 long grain rice
- 1 cinnamon stick
- 1 cloves
- 1 Laura paper
- 1 cumin
- 1 coriander
- 1 paprika
- 1 turmeric
- 1 curry
- 1 biryani spices
- 1 lemon slices
- 1 saffron
- 3 spoons mint, chopped
- 1 cucumber, grated
- 1 milk
- 1 chicken pieces, washed and filtered
Equipment
suitfilter
Tips
- This step is optional, and it is a little saffron, their color is yellow and red, and they are drained in a little water, and I will put them on the rice.
- I will cover the suit and leave it on the fire for five minutes on a calm fire, exactly like a candle.
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