Dindigul Briyani

Dindigul Briyani .. !!! Recipes in (English)

Required things:

• Cumiga samba rice - 1 kg
• Chicken - 1 kg
• Ginger garlic paste - 4 spoons
• Bark - 10 g
• Cloves - 10 g
• Cardamom - 10 grams
• Foliage leaf - 10 g
• Nutrient - 10 g
• Green chilli - 10
• Dried chilli (disappearance) - 10
• Tomato - 2 large
• Big onion - 2 large
• Small onion - 25 g
• Mint - 2 cups
• Coriander - 2 cups
• Cashew - the required amount
• Oil - 100ml
  
• Ghee - 100 ml
• Yogurt - 1 cup

Process

Rice should be soaked for 20 minutes. Grass, cloves, cardamom and jataputri should be grated. Green chilli and dried chillies should be made separately, with a mixture of cilantro and mint and prepared separately and grind. Similarly, chopped onion onion, grind the tomatoes and big onions separately.

Place the cooker on the stove and pour the oil and dry it well. Stir until ginger, garlic, and then stir until golden, then bark, cloves, cardamom, jataputri powder and fenugreek leaves. Then add a little onion paste, chopped big onion, tomato, chilli powder, coriander and mint paste and put in a row and roll it well.

Then wash the cleaned chicken pieces and rinse it. Fire should be burned in the oven. Add the spices on the meat and add the required amount of yoghurt, coriander, mint, turmeric powder and salt to the water. (Rice 5 cups should have 8 cups of water) to boil well. After boiling the water bubble, put the rice in it and boil again. When the water begins to dry, the cooker should close the lid. Do not throw the whistle on the lid. After 5 minutes, open the cooker lid and gently stir and bake. Leave it for 5 minutes and keep it off. Once the cooker is opened again 5 minutes later the Dindigul chicken biryani will be ready