The way the Indian biryani works

The way the Indian biryani works with chickens

It is nice to diversify our dishes and learn about the cultures of other peoples and feed them and quote from them for knowledge and pleasure. We offer you the easiest and best recipes for my lady to prepare a tasty and delicious dish from the Indian Biryani:

Preparation time: 30 minutes

Cooking time: 50 minutes

Quantity : 5 people

the level : Average


Copan from the rice Basmati.

Cut chicken preferably cut into eight pieces.

Two onions.

Four cloves of garlic.

Two tablespoons of Indian biryan spices.

Hot green peppers as desired.

Chopped piece of green ginger.

A small glass of oil.

Salt, to taste.

How to prepare

Put the amount of oil in a suitable saucepan and place it on the fire.

Place the peppers and peppers, add the onions to the pot and leave until it withers.

Add both ginger and garlic to the pot and stir all ingredients until the ingredients become lean to the blond.

Add the chicken pieces and continue stirring until you are chilled and hydrated.

Add Indian spices and heart all ingredients for a minute.

Add an appropriate amount of water to be sufficient until the chicken is cooked.

While waiting for the chicken to mature, wash the rice, stir it in boiling water, add the oil, salt, and leave until it is half cooked.

Add the salt to the chicken mixture.

Leave the chicken mixture for a minute, then raise three quarters of the amount of rice you have cooked.

My heart is rice with chicken mixture.

Add the last quarter of rice to the highest level without stirring.

Cover the pot and leave on low heat until the rice is fully cooked.

Add a little saffron to make the different colors of white, blond and yellow.

Remove the white and yellow layers at the rooms, place the rice in the dish, then lay the chicken on it, and sprinkle the white and yellow rice on the face.

Zinni dish with nuts or coriander and parsley.

Note: You can serve the dish with a bowl of yogurt (yogurt) and green salad.

Indian meat biryani

Preparation time: 20 minutes

Cooking time: 50 minutes

Quantity : 12 people

the level : Average


A kilo of meat.

Six cups of rice.

Four large tomatoes.

Three bulbs.

Three potato chips.

Three tablespoons tomato.

A cup of milk (yogurt).

1 teaspoon (black pepper, crushed red pepper, coriander, cumin, halibah, cloves and ginger).

Half a teaspoon of turmeric, saffron, and ground cinnamon.

How to prepare

Cut the meat into small pieces, wash them well and put them in a cooking pot, and add the water.

Boil the meat for 1 hour and add salt, spices, and bay leaves if present and lemon.

Remove a layer of foam during the meat.

Cut the vegetables into small pieces while the meat is maturing, and wash the rice and let it soak in a little water.

After maturing meat, in a large saucepan, stir the onion until slightly browned.

Add the chopped meat to the onions.

Add the yogurt to the mixture after the ingredients have been homogenized.

Add the chopped potatoes, then the tomatoes.

Cover the ingredients and leave on medium heat for 5 minutes.

Add the tomato’s head and cover the tangerine for 10 minutes to match the ingredients.

After washing the rice and making sure it is free of starch, place the basmati rice with the mixture, and mix well until the meat is mixed with rice and vegetables.

Place the broth on the rice and vegetables, then put a piece of tin foil to cover the face of the burger, then place the lid (this allows the steam to stay inside), and then put the mixture on fire for 25 minutes.

After maturing the mixture, sprinkle on the face with saffron water.