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Chicken and Meat Pulao

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Chicken and Peas Rice

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Chicken Biryani

9. Chicken Biryani Variation
Chicken Biryani Variation

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Indian Ingredients
Indian recipe ingredients and spices pictures, with English (E) meanings and Hindi (H) translations!

E: Coconut
H: Nariyal, Narial, Naryal
(Fruits and Veggies)

E: Gherkins
H: Thendli, Kunthru, Goli
(Fruits and Veggies)

E: Pistachio
H: Pista
(Fruits and Veggies)

E: Oats
H: Jaee
(Lentils and Pulses)

E: Rose
H: Gulab
(Lentils and Pulses)

[More Ingredients...]
Indian food recipes > Indian Rice Recipes > Chicken Biryani
Chicken Biryani Recipe
Vegetarian?: NO
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Chicken Biryani
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A simple, mouth-watering chicken biryani recipe, with Indian food style cooking in mind!
Category: Indian Spices
English: Cinnamon Cinnamon - Dalchini
Hindi: Dalchini
Category: Indian Spices
English: Clove Clove - Laung, Lavang
Hindi: Laung, Lavang
Category: Indian Spices
English: Fennel Seeds, Aniseed Fennel Seeds, Aniseed - Saunf, Sonf
Hindi: Saunf, Sonf
Category: Indian Spices
English: Ginger Ginger - Adrak, Sonth, Soonth
Hindi: Adrak, Sonth, Soonth
Category: Indian Spices
English: Garlic Garlic - Lasan, Lahsun
Hindi: Lasan, Lahsun

:: Ingredients for Chicken Biryani
Chicken- 2 lbs (cut into pieces)
Chicken stock- 1 cup
Cinnamon- 1 piece
Cloves- 2
Cardamom pods- 2
Bay leaves- 2
Fennel seeds- 1 tsp
Ginger- 1 inch piece (chopped)
Garlic- 10 cloves
Green chilies- 3 (chopped)
Large onions- 2 (cut into quarters)
Large tomatoes- 2 (chopped)
Long grain basmati rice- 2 cups
Turmeric powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Dalda or ghee- 6 tablespoons
Plain yoghurt- 1/2 cup
Fresh mint leaves- 8
Cilantro (coriander) leaves

:: How to make Chicken Biryani
Grind the ingredients 3-11 together to make a paste.
Heat dalda or ghee in a large pan and add the ground
mixture. Fry for about 10
minutes until the oil separates from the mixture. Add
chopped tomatoes and fry
for a few minutes. Then add the chicken pieces, turmeric
powder, garam masala
and salt and fry until all the chicken pieces are coated
with the masala. Add the
washed rice and stir fry for 10 minutes until the rice
becomes translucent. Mix in
the yoghurt.
Transfer this to the pressure cooker. Pour 3 cups of water
and 1 cup of chicken
stock. Spread the mint & coriander leaves on top and cook
until done. Serve with
raita pappad and pickles.

:: Chicken Biryani Cooking Videos

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