Eating in lunch is some healthy and spicy, then you should also try Hyderabadi Biryani, note easy recipe

Everyone’s choice is different in terms of food. However, there are some dishes whose mouth gets water in their mouths as soon as they hear their names. One of these is Biryani. Biryani of rice has a taste of many spices, giving it a different taste. Whether you are a vegetarian or a non -investment, Biryani will definitely be on the list of your favorite food. You will easily find it everywhere, but if you want to find another taste world, you should go to Bengaluru. Biryani is one of the most ordered dishes in Bengaluru. Here you will not find one or two, but many such restaurants, where you have the chance to taste the most delicious Biryani. You may also visit Bangalore, you shouldn’t miss the Biryani here. So, in this article today, we tell you about a few places in Bangalore, where you can taste delicious Biryani: Ingredients: For Chicken Marine: 1 kg Chicken (chopped in large pieces) 1/2 cup coriander leaves (chopped) 1 Teaspoon Red Chili Powder 1/2 Teaspoon Turmeries Cumin Powder 1 teaspoon powder 2-3 teaspoon Komyn powder 2-3 teaspoon of lemon juice to cook the juice of salt according to the taste: 3 cups rice (30 minutes) Cardemom 1 Tejapat 1 Cinnamon stick 1 teaspoon cumin salt according to the taste of Biryani: 2-3 Table Ghee 1/2 Copy 1/4 teaspe (soaked in milk) fried onion (bars) (for garnish) 1/2 cups or cream method: 1/2 cups or cream method Merinating: Wash the chicken pieces thoroughly and keep it in a vessel. Now add quark, ginger garlic paste, fried onion, green chillies, mint, coriander leaves, red chili powder, turmeric, garam masala, coriander powder, cumin powder, lemon juice and salt. Mix all the ingredients well and marinate the chicken for at least 2 hours (if possible). 2. Rice Boil: Boil water in a large pot and add cumin, cloves, green cardamom, bay leaves and cinnamon. Now add soaked rice and salt and cook the rice up to 70% (rice is not cooked completely, it should stay a little raw). After cooking the rice, filter it and set aside. 3. Lairing of Biryani: Heat ghee in a heavy bottom or pot. Now add the marinated chicken and cook it on a high flame for 5-7 minutes. If the chicken roasts slightly, reduce the heat and place 70% of the rice layer above the chicken. Then add saffron milk, fried onion (barista), mint, coriander leaves and cream. Now cover the vessel well and cook on a low flame for 30-40 minutes. 4. Serve: After Hyderabadi Biryani is ready, mix it with light hand so that the chicken and rice layers remain intact. Serve the Biryani warm with raita, salon or fresh onion. Tips: Use basmati -rice to the right taste of Biryani. It is necessary to keep the rice light raw, because it will be completely cooked while cooking on its own. Cooking on your own closes the pot well with a lid so that the steam does not come out. Hyderabadi Biryani is known for its scent and an incredible combination of spices. Its taste is captivated by every Biryani lover! Share this story -tags