very special Mumbai Chicken Biryani what i had recently and i still call it as bombay biryani and with chicken and vegetables or even egg makes it very special Bombay masala chicken biryani Ingredients;- Red chillies - 4 no’s Cardamom - 4 no’s Cinnamon - 1 Bay leaf - 1 Dry ginger - 1 small piece Nutmeg - small piece Black cardamom - 1 Coriander seeds - 1 tsp Pepper - 1 tsp Cloves 6 - no’s Fennel seeds - 1 tsp Cumin seeds - 1 tsp Caraway seeds - 1 tsp Slice garlic - 1 tsp Mint leaves - 1 bunch Flavouring salt - ½ tsp Dried plums - 4 no’s Whole garam masala Slice onions -1 cup Ginger garlic paste - 2 tsp Potatoes - 2 no’s Green Chilli paste - 2 tsp Curd - 1 cup Brown onions - ½ cup Coriander leaves - 1 bunch Saffron water - 1 tsp Basmati rice - 3cups Chicken - 500 kg Oil - as required Salt - to taste Water - as required Method;- Heat a pan add red chillies, cardamom, bay leaf, dry ginger Nutmeg, black cardamom, coriander seeds, pepper, cloves, Fennel seeds, cumin seeds, caraway seeds,slice garlic, mint, Roast it on a low flame. Now cool the mixture transfer into a jar, grind in to Fine powder. In a pestle put some coriander seeds, fennel seeds, cumin seeds, Bay leaf, cardamom, and just crush it. Transfer to a plate and add some flavouring salt, also Dried plums, grinded masala, and mix it. Heat a pan add oil, whole garam masala, slice onions, salt, And cook it. Add ginger garlic paste, chicken pieces, potato pieces, Green chilli paste, mint leaves, curd, tomatoes, grinded Masala, salt, put on lid and cook for a few minutes. Take a pan add water and boil it. Add oil, salt soaked Basmati rice and cook it. Now add rice in a cooking pan, add mint leaves, brown onions, Coriander leaves, food colour and cook for 10 minutes in A slow flame. Transfer to a plate serve with raita. #vahchef
2019-10-10
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Vahchef - VahRehVah