מרכיבים
עוף1 kilogram
אורז3 cup
בצל5 pieces
עגבנייה5 pieces
פלפל ירוק חריף2 pieces- Garlic Cloves5 cloves
- Fresh Coriander, finely chopped0.5 cup
نعناع0.3 cup
יוגורט2 tablespoons
לימון1 piece
גי2 tablespoons- Grated Ginger2 tablespoons
תבלינים0- Salt to taste0
קארי2 tablespoons- Red Chili Powder1 teaspoon
- Saffron soaked in five tablespoons of rose water0
צעדים
- 1
In a pot over the heat, boil the chicken once, then drain the water. Place it in another pot with hot water, cinnamon, cardamom, onion, black pepper, bay leaf, cloves, salt, and boil for 30 minutes.
30 דקותכלים נדרשים:
סיר - 2
Chop the onion into cubes, fry in deep oil until golden, drain and set aside. Then slice the tomatoes and set aside. In a bowl, crush the green chili, add garlic and ginger, and mash well to get a paste-like mixture.
10 דקותכלים נדרשים:
מחבת🍳Bowl - 3
In a pot over the heat, melt the ghee, add garlic, chili, ginger, and stir well. Then add the fried onion and tomatoes, and stir the mixture for 3 minutes.
3 דקותכלים נדרשים:
סיר - 4
Add yogurt, 1/4 cup of fresh coriander, curry, chili powder, lemon juice, 1 cup of chicken broth, salt, and chicken to the tomatoes. Let the mixture simmer for 30 minutes on low heat, stirring every 10 minutes.
30 דקות - 5
Remove the pot from the heat and add the fresh mint.
1 דקות - 6
In a pot of water over the heat, add the rice, two bay leaves, and a lime. Let it boil for 10 minutes, then drain.
10 דקותכלים נדרשים:
סיר - 7
In the same pot, add the chicken, half of the sauce, a quarter of the rice, sprinkle with fresh coriander, then add another quarter of the rice, the remaining mixture, and the rest of the rice. Cover the pot and let it simmer very gently for 15 minutes.
15 דקותכלים נדרשים:
סיר - 8
Remove the lid, add the saffron mixed with rose water, then replace the lid and let it sit for 15 minutes.
7 דקות - 9
Remove the pot from the heat, let it rest for 10 minutes, then serve the biryani on a plate and enjoy hot.
10 דקות
עובדות תזונה
* הערכים התזונתיים הם מקורבים וחישובם עשוי להשתנות בהתאם לסוג הרכיב ולשיטות הגידול, האחסון והבישול.

