smooth bird Biryani made in a strain cooker: once I published the layered fowl biryani recipe, I had cited that Amma used to make this one pot, simple bird biryani for me and often for my huge companies of visiting pals in the course of numerous levels of my college existence. That biryani would forever remain my favorite kind, a reminder of my ‘interesting’ childhood and the times I didn’t want to hassle with such things as chopping and cooking.
Amma and i made this biryani collectively and aside from reducing the onions and preparing the elements, it’s pretty palms off. if you get bird pieces wiped clean and prepared, even better. i purchased 6-7 piece of chicken drumstick (the leg portions) and we had been precise to go.
because it wasn’t a part of the plan to make the biryani, a few components are missing however i have brought notes for all you can adapt and prepare consequently. for example, mint is and must be introduced to this biryani but I didn’t have any and didn’t want to go out and stroll a kilometre to shop for a gaggle. another essential be aware is ready the coconut milk. adding coconut milk enhances the flavor of the biryani and that i’d say it’s a necessary element. It makes the rice sticky and richer, almost making it seem very greasy however that’s simply the coconut milk doing its component. It additionally makes the rice stick to the lowest of the stress cooker if overcooked so be careful no longer to use an excessive amount of devour while the biryani is cooking – greater on that underneath.
We serve chicken biryani with a cucumber raita, papad, and lemon pickle. A mirchi ka salan is a great idea too and you can make it in advance if you are cooking for a lot of people.
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