Dum Chicken Biryani with Kachhi Aqni Recipe Video - HINDI - URDU
365.3 هزار بار بازدید -
8 سال پیش
-
Dum Ki Chicken Biryani from
Dum Ki Chicken Biryani from Maimoona Yasmeen’s Recipes
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Chicken marination ke liye:
Ingredients:
Murghi (chicken) (medium sized pieces) : 1 Kg
Nimbu (lemon): 2
Adrak lehsan ka paste (Ginger Garlic Paste) : 2 Tablespoons
Bareek namak (salt): 2 teaspoons
Haldi powder (turmeric powder): 1 teaspoon
Garam masala powder: 1 ½ teaspoons
Lal mirch powder (red chilli powder): 4 teaspoons
Hari mirch sabith (whole green chillies): 7
Pudine ke patte (mint leaves): 1 cup
Hara dhaniya kata hua (chopped coriander): 1 cup
Onions: 6
Dahi (curd): 3 cups
Tel (oil): for frying
Paka hua tel (jo pyaaz talne ke liye istemaal hua) (cooked oil used for frying the onions): 5 tablespoons
Procedure:
1. Saucepan mein jis mein aap biryani banana chah rahe hain, us mein chicken ke pieces dalkar, numbu ka ras daliye.
2. Chicken ke pieces par yeh ras achhi tarah se malkar aadhe ghante ke liye rakh dijiye (Nimbu ka ras lagane se gosht haddi se alag nahi hoga).
3. Frying pan mein talne ke liye tel daliye.
4. Jab tel garam ho jaaye, is mein bareek kati hui pyaaz daliye. Badami rang ka hone tak tal lijiye aur nikaal kar rakh lijiye.
5. Aadhe ghante baad chicken pieces mein adrak lehsan ka paste daliye, bareek namak, haldi powder, garam masala powder, lal mirch powder, hari mirchon ka paste, pudine ke patte, kata hua hara dhaniya, Teen chauthai tali hui pyaaz, paanch tablespoon paka hua tel daliye, jo hum ne pyaaz talne ke liya istemaal kiya tha, pheta hua dahi dalkar achhi tarah se mila lijiye.
6. Ek ghante ke liye yeh chicken pieces marination ke liye rakh dijiye
Chawal pakane ke liye (for cooking the rice):
Ingredients:
Basmati chawal (basmati rice): 1 kg
Pani (water): 4 litres
Bareek namak (salt): 4 teaspoons
Sabith elaichi (cardamoms): 3
Lavang (black cloves): 2
Dalchini kee chhote pieces (small sticks of cinnamon): 3 to 4
Shahzeera (caraway seeds): 1 teaspoon
Pudine ke patte (mint leaves): ½ cup
Kata hua hara dhaniya (chopped coriander): ½ cup
Procedure:
1. Chicken pieces ke marinate hone ke ek ghanta baad doosre saucepan mein paani daliye, bareek namak, cheeri hui elaichi, lavang, dalchini, shah zeera, kata hua hara dhaniya, pudine ke patte dalkar dhakan dhaanp dijiye.
2. Jab paani mein ubaal aa jaye, bheege hue chawal se paani achhi tarah se nithaar kar, ubalte paani mein yeh chawal daliye.
3. Beech mein hilate rahiye.
4. Jab chawal aadhe pak jayen, is se paani achhi tarah se nithaar lijiye.
Biryani dum dene ke liye (final preparation):
Ingredients:
Murghi ki aqni (marinated chicken gravy)
Aadhe pake hue chawal (half cooked rice)
Tali hui pyaaz: ek chauthai (1/4th of the fried onions)
Pudine ke patte (mint leaves): ek mutthi (a handful)
Kata hua hara dhaniya (chopped coriander): ek mutthi (a handful)
Asli ghee (clarified butter): 2 tablespoons
Doodh (milk): ½ cup
Zafran (saffron sticks): few
Khane ka orange rang (Orange food colour): do chutki (2 pinches)
Aata (dough) or aluminium foil: dhakkan fix karne ke liye
1. Chicken ki aqni par aadhe pake hue chawal ki the(layer) jama dijiye.
2. Is chawal ki teh par, ek chauthai tali hui pyaaz daliye, pudine ke patte, kata hua hara dhaniya, asli ghee, doodh jis mein zafraan aur khane ka orange rang mila hua ho, chawal par phaila kar daliye.
3. Dhakkan ko aate se ya foil se achhi tarah se fix kijiye.
4. Medium aanch par das minute ta pakaiyye, saucepan ka position badalte rahiye.
5. Jab bhaanp (steam) aane lage, stove ki aanch kum kar dijiye.
6. Pandrah minute tak dheemi aanch par pakaiyye. Saucepan ka position badalte rahiye.
Dum ki Chicken Biryani tayyar hai, dahi ka raitha ya mirchiyon ka salan ya bagare baingan ke saath pesh kijiye.
YOU CAN ALSO REACH US ON :
Youtube Subscribe -https://www.seevid.ir/c/hyderabadwa...
Website - http://www.hyderabadwala.com
Facebook - http://www.facebook.com/hyderabadwale...
Google Plus - https://plus.google.com/+Hyderabadwala
Twitter - Twitter: Hyderabadwalaa
Instagram - Instagram: hyderabadwalarecipes
Chicken marination ke liye:
Ingredients:
Murghi (chicken) (medium sized pieces) : 1 Kg
Nimbu (lemon): 2
Adrak lehsan ka paste (Ginger Garlic Paste) : 2 Tablespoons
Bareek namak (salt): 2 teaspoons
Haldi powder (turmeric powder): 1 teaspoon
Garam masala powder: 1 ½ teaspoons
Lal mirch powder (red chilli powder): 4 teaspoons
Hari mirch sabith (whole green chillies): 7
Pudine ke patte (mint leaves): 1 cup
Hara dhaniya kata hua (chopped coriander): 1 cup
Onions: 6
Dahi (curd): 3 cups
Tel (oil): for frying
Paka hua tel (jo pyaaz talne ke liye istemaal hua) (cooked oil used for frying the onions): 5 tablespoons
Procedure:
1. Saucepan mein jis mein aap biryani banana chah rahe hain, us mein chicken ke pieces dalkar, numbu ka ras daliye.
2. Chicken ke pieces par yeh ras achhi tarah se malkar aadhe ghante ke liye rakh dijiye (Nimbu ka ras lagane se gosht haddi se alag nahi hoga).
3. Frying pan mein talne ke liye tel daliye.
4. Jab tel garam ho jaaye, is mein bareek kati hui pyaaz daliye. Badami rang ka hone tak tal lijiye aur nikaal kar rakh lijiye.
5. Aadhe ghante baad chicken pieces mein adrak lehsan ka paste daliye, bareek namak, haldi powder, garam masala powder, lal mirch powder, hari mirchon ka paste, pudine ke patte, kata hua hara dhaniya, Teen chauthai tali hui pyaaz, paanch tablespoon paka hua tel daliye, jo hum ne pyaaz talne ke liya istemaal kiya tha, pheta hua dahi dalkar achhi tarah se mila lijiye.
6. Ek ghante ke liye yeh chicken pieces marination ke liye rakh dijiye
Chawal pakane ke liye (for cooking the rice):
Ingredients:
Basmati chawal (basmati rice): 1 kg
Pani (water): 4 litres
Bareek namak (salt): 4 teaspoons
Sabith elaichi (cardamoms): 3
Lavang (black cloves): 2
Dalchini kee chhote pieces (small sticks of cinnamon): 3 to 4
Shahzeera (caraway seeds): 1 teaspoon
Pudine ke patte (mint leaves): ½ cup
Kata hua hara dhaniya (chopped coriander): ½ cup
Procedure:
1. Chicken pieces ke marinate hone ke ek ghanta baad doosre saucepan mein paani daliye, bareek namak, cheeri hui elaichi, lavang, dalchini, shah zeera, kata hua hara dhaniya, pudine ke patte dalkar dhakan dhaanp dijiye.
2. Jab paani mein ubaal aa jaye, bheege hue chawal se paani achhi tarah se nithaar kar, ubalte paani mein yeh chawal daliye.
3. Beech mein hilate rahiye.
4. Jab chawal aadhe pak jayen, is se paani achhi tarah se nithaar lijiye.
Biryani dum dene ke liye (final preparation):
Ingredients:
Murghi ki aqni (marinated chicken gravy)
Aadhe pake hue chawal (half cooked rice)
Tali hui pyaaz: ek chauthai (1/4th of the fried onions)
Pudine ke patte (mint leaves): ek mutthi (a handful)
Kata hua hara dhaniya (chopped coriander): ek mutthi (a handful)
Asli ghee (clarified butter): 2 tablespoons
Doodh (milk): ½ cup
Zafran (saffron sticks): few
Khane ka orange rang (Orange food colour): do chutki (2 pinches)
Aata (dough) or aluminium foil: dhakkan fix karne ke liye
1. Chicken ki aqni par aadhe pake hue chawal ki the(layer) jama dijiye.
2. Is chawal ki teh par, ek chauthai tali hui pyaaz daliye, pudine ke patte, kata hua hara dhaniya, asli ghee, doodh jis mein zafraan aur khane ka orange rang mila hua ho, chawal par phaila kar daliye.
3. Dhakkan ko aate se ya foil se achhi tarah se fix kijiye.
4. Medium aanch par das minute ta pakaiyye, saucepan ka position badalte rahiye.
5. Jab bhaanp (steam) aane lage, stove ki aanch kum kar dijiye.
6. Pandrah minute tak dheemi aanch par pakaiyye. Saucepan ka position badalte rahiye.
Dum ki Chicken Biryani tayyar hai, dahi ka raitha ya mirchiyon ka salan ya bagare baingan ke saath pesh kijiye.
8 سال پیش
در تاریخ 1395/02/07 منتشر شده
است.
365,394
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