The way of the work of Albriani
Biryani is considered one of the most popular and popular dishes for attractive biryani and its colors. It is easy to operate and does not require much time or effort. Here are the easy and quick ways to do it.
The way of the biryani
- Three tablespoons of fat or butter.
- A teaspoon of cardamom.
- Half a teaspoon of black pepper.
- 1/2 teaspoon grilled chicken.
- A teaspoon of turmeric.
- A teaspoon of cumin.
- Two tablespoons of salt.
- Two medium onions, finely chopped.
- Six cloves of garlic mashed.
- Tablespoon chopped the ginger.
- Two peppers of chopped green pepper
- Three large grains of tomatoes, peeled.
- Half a cup of yogurt.
- Two leaves of laurel.
- Cinnamon sticks.
- Kg of the chicken, clip.
- 1/4 cup chopped green mint.
- Half a cup of green coriander.
- Three cups of basmati rice.
- Three tablespoons of ghee
- Half a teaspoon of chopped ginger.
- Six grains of cardamom, true.
- A tablespoon of rose water with a quarter teaspoon of saffron.
- Six beads of pink, true.
- Cinnamon sticks.
- Two tablespoons of salt
How to prepare
- Pour the rice into the water and leave it aside. Omefri the onion into small pieces, and sprinkle the garlic with it. Put the ghee in the pot, and the onion and garlic hearts until they are wet. Add the chili if you like and the other spices, and leave them a little to mix and ripen.
- Put the chicken pieces and their hearts together, then add the milk and continue stirring.
- Put all spices, salt and cumin and add them to the pot and their hearts well together.
- Sprinkle the tomato cubes with small pieces, and sprinkle the coriander with finely and then add them to their predecessors.
- Leave the pot until it boils, then loosen the fire under it, and cover until cooked alone.
- When the rice is cooked and boiled well, place another amount of water in a different amount, proportional to the amount of rice.
- Add the salt after the boiling and all the spices, and pour the rice until its arms, when preparing the rice put on the chicken and spices and mix well.
- Cover the pot, to simmer from the chicken water and the little water you add, and leave it on low heat.
- Place a little rose water with saffron and a little water, mix well, add to the rice and chicken, and add to the rice the granular color you want.
- An Arab salad next to the biryani dish, consisting of: two tomatoes, a bowl of parsley, a lemonade, two green peppers, some mint leaves and a sprinkle of salt.
- Decorate the biryani dish with fried almonds and fried raisins.
Eggplant Duck Sauce
- Ten grains of eggplant,
- Black Medium Size.
- Five grains of tomatoes.
- Ten cloves of garlic.
- Fifteen centuries of green chili, or red
- A cup of tomato paste.
- A teaspoon of spice problem.
- Teaspoon of cumin.
- A teaspoon of coriander is dry.
- A teaspoon of black pepper.
- Lemon juice.
- Salt, to taste.
How to prepare
- Cut the eggplant into slices and then stir until it is brown without burning, then leave until it cools.
- Mix the garlic with the tomatoes in the blender.
- Add the fried eggplant slices to the contents of the blender and mix them coarsely to keep pieces of eggplant.
- Place two tablespoons of oil in a saucepan, then put the tomato paste, add spices and salt. Add the whole mixture to the tomato paste and leave for half an hour or more until the water evaporates.
- Add lemon juice and be ready to serve.