Bawarchi Chicken Biryani ? https://youtu.be/lnJ2BwNbn3E
Godavari chepala pulusu ? https://youtu.be/WWuwnZNjDnE
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STEP 1:
Basmati rice – 3 Glasses (750gms)
Wash 2-3 times
Soak for 20 Mins
STEP 2:
RAW CHICKEN – 1KG
STEP 3:
Biryani Ground masala:
Cinnamon – 2 inches
Star Anise – 1
Cloves 6-7
Cardamom – 10
Coriander powder – 1 tbsp
Cumin seeds – 1 tsp
Fennel seeds – 1 tbsp
Grind into fine powder
STEP 4:
Chicken Marination:
Raw Chicken – 1kg (Piece weight 80/90/100gms)
Salt
Turmeric powder – half tsp
Red chilli powder – 2 tbsp
Ginger Garlic paste – 4 tbsp
Ground masala
Fresh lemon juice – 20ml
(2 Indian lemon medium size)
Green chilli paste (10 chillies)
Fried onions – 1 cup (Fry 300gms onions)
Curd – 250gms
Chopped coriander leaves – 1 cup
Chopped mint leaves – 1 cup
Onions fried oil – 100gms
Marinate for 5 Mins
STEP 5:
Rice Preparation:
Boil 7-8 Glasses Water for 3 Glasses Rice
Shahjeera – 1 tsp
Chopped mint leaves – 1 cup
Chopped coriander leaves – half cup
Chopped green chillies – 6
Cinnamon – 2 inches
Cloves – 4
Cardamom – 4
Salt (50%)
Rock salt (50%)
Oil – 3 tbsp
Fresh lemon juice – 1
Boil for 5 MINS ON High flame
STEP 6:
Boil Chicken:
Stove on
5 Mins Marinated chicken
Cook for 3 mins on High flame
Cinnamon – 2 inches
Cardamom – 3
Cloves – 6
Cook for 3 mins on medium flame
Water – 2 Glasses (500ml)
Cook for 5 Mins on High flame
Gravy thickens
Put on low flame
STEP 7:
Dum process:
Soaked Basmati Rice
Cook for 10-12 mins on Medium flame
Drain water
Add cooked Basmati rice to boiled chicken
SPREAD ALL OVER CHICKEN
Ghee 2-4 tbsp
COVER WITH SILVER FOIL
CLOSE THE LID
PUT TAWA ON STOVE
PUT HUNDI ON TAWA
MEDIUM FLAME FOR 5 MINS &
20 MINS ON LOW FLAME
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