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✉ pichekkistabobby@gmail.com
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Bawarchi Chicken Dum Biryani:
👇
Grinded masala:
👇
Cloves - 10
Black cardamom - 2
Cinnamon - 2 inches
Star Anise - 2
Coriander seeds - 2 ½ tbsp.
Black pepper - 1 tbsp (Alternate for tailed pepper)
Fennel seeds - 2 tbsp
Bay leaves - 3
Fry for 4 mins on low flame
(Grind into fine powder) (Grinded garam masala)
Nutmeg - half
Cardamom - 20
Mace - half flower
Grind into fine powder
Mix this grinded masala powder with Grinded garam masala
And add Turmeric powder - 1 tsp
Salt
Red chilli powder - 2 tbsp
Chicken Marination:
👇
Raw Chicken - 1 kg (Each pice - 100gms)
All powders (Grinded garam masala, Grinded masala powder, Turmeric powder, Red chilli powder, Salt)
Shahjeera - 1 tsp
Cloves - 10
Cinnamon - 2 inches (Make pieces)
Bay leaves - 3
Dried rose petals - half cup
Ginger Garlic paste - 1 ½ tbsp.
Green chillies paste - 1 tbsp
Fresh lemon juice - 1 (Big)
Fried onions (5 medium size)
Onions fried oil - 150ml
Curd - 400gms
Mint leaves - half cup
Coriander leaves- 1 cup
Saffron water - 50ml
(Marinate for min 2 hours
Max - Whole night)
Basmati Rice - 4 Glasses (1kg)
Wash & Soak for 30 Mins
Preparation of Biryani Rice:
👇
Water - 3 litres
Salt - 6 tbsp
Cardamom - 5
Cloves - 5
Cinnamon - 1 inch
Shahjeera - 1 tsp
Corainder leaves - half cup
Oil - 3 tbsp
30 Mins Soaked Basmati Rice (1kg) (4 Glasses)
Squeeze lemon juice - 1
First layer - 70% Cooked Rice
Fried onions
Coriander leaves
Mint leaves
Second layer - 80% Cooked Rice
Third layer - 90% Cooed Rice (Remaining Rice)
Sprinkle fried onions
Coriander leaves
Mint leaves
Ghee - 2 tbsp
Saffron milk - 100ml
Cover with silvefoil & Put tawa on stove & Place hundi on tawa.
10 MINS ON HIGH FLAME & 40 MINS ON LOW FLAME.
OPEN AFTER 15 MINS, STOVE OFF.
#1kgChickenbiryani #hyderabadiChickenbiryani #Bawarchibiryanirecipe #PichekkistaBooby