India Biryani Rice Recipe

India Biryani Rice Recipe - Asian Food - Special food of this overview of India similar to fried rice. You ever eat Biryani rice which is also frowned upon in many countries? Culinary display this one glance is indeed similar to fried rice or nasi kebuli from the Middle East. But the difference is most noticeably is the flavor of the herbs rempahnya are very powerful and so the main characteristic culinary India.

Briyani made of rice boiled using separate pans. After the rice is cooked, then half of the rice-the rice is mixed with other ingredients, and then closed the meeting with a pan and cooked until done. Overview of briyani pullao or similar to pilaf, but differs in that the two are actually cook it.

Briyani rice is very popular in India, many merchants who peddle India cuisine is on the way. Despite the afternoon heat, residents of India still made this Briyani rice as food choices during the day. It tastes good served with its garnish of chicken or mutton/beef complete lunch delights.

Chicken Ingredients Biryani Rice:

1st chickens (CA. 800 g).
300 ml fresh yogurt.
2 tsp finely minced chili pepper/.
1 Tbsp chopped coriander leaves.
1 Tbsp chopped mint leaves.
6 grains of cardamom.
6 grains cloves.
5?; cinnamon.
3-4 tbsp cooking oil.
200 grams of red onion, thinly sliced.

Subtle Seasoning Biryani Rice:

1 tbsp garlic powder.
1 tbsp ginger powder.
¼ TSP nutmeg powder.
1 tsp pepper powder.
1-1 ½ teaspoon salt.
1 ½ tsp garam masala.

Rice:

500 grams Basmati rice.
1 tbsp lemon juice.
1 tsp salt.
50 grams of butter.
1 tsp saffron, dissolve in 2 tablespoons hot water.

Complement Biryani Rice:

2 tablespoons raisins.
2 tbsp roasted walnuts.
4 boiled eggs, peeled, side-side.

How To Make Biryani Rice:

Combine all ingredients finely, seasoning blend, set aside.
Cut the chicken into a ± 12 pieces. Stir chicken mixture together yogurt, chilli, coriander leaves, mint leaves, cardamom, cloves, cinnamon, and subtle spice.
After the flat, set aside for ± 3-4 minutes in the refrigerator.
Heat the cooking oil in a frying pan, Saute shallots until fragrant.
Stir in seasoned chicken, stir. Cook until chicken changes color and thickens the broth, raise.
Rice: soak the rice in water for 30 minutes, wash clean, drain. Cook the rice with approximately 600 ml of water in a saucepan.
Stir in the lemon juice, salt, and 30 grams of butter. Adukr ata. Cook until water is absorbed and the rice becomes rice aron.
Mix the rice 2/3 aron with 1 tsp of saffron aqueous solution, mix well. Add chicken parts with 2/3 bumbunya, mix well, set aside. Mix the remaining rice with leftover chicken, mix well.
Enter white rice into a container of yellow rice, stir the origin only. Move into the heated steamer, DAB the remaining butter on the surface of the rice, sprinkle mint leaves and coriander leaves chopped, cooked/steamed for 30 minutes until cooked.

Put the rice on a platter, sprinkle raisins and walnuts. Add the boiled eggs, serve.