The rice dish known as “biryani” is prepared with layers of meat and veggies. Although it was invented in Persia, the Mughals, who governed India from 1526 to 1857, are credited with popularising it. Since that period, biryani became widely famous throughout India. Most famously, biryani is eaten in Pakistan, India, and Bangladesh. But, this timeless traditional dish is also well-liked around the world, including in Bangkok. Whether it is morning, noon, or night, just thinking about biryani will make you hungry.
- Ingredients
- Chicken 1 kg
- Onions: 1/2 kg
- Tomato: 4
- Ginger garlic paste: 2 tablespoon
- Oil: 2 cups
- Yogurt: 2 cups
- Biryani Masala: 2 packets
- Rice: 2 kg
- Salt: 3 tablespoons
- Vinegar
- Food colour
Steps to follow:
- Take onions and slice them into small pieces.
- Take tomatoes and chop them.
- Take oil and a pan and add sliced onions.
- Cover it for 5 minutes.
- Add chicken to it and fry for a while and then add ginger garlic paste.
- Cook for 10 minutes and then add chopped tomatoes.
- Cook again and cover it for 5 minutes.
- Then add youghur in it.
- Add biryani masala to it.
- Then cook it until the oil get separated.
- Then boil the rice in salted water.
- Strain the boiled rice.
- Then mix the chicken and rice layer by layer.
- Then add food colour and green chilli from the top.
Serving:
Serve it with raita.
You can also make a another popular rice and chicken dish known as chicken pulao.
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