learn how to make Pakistani Fried Chicken
fried Chicken is a delicious Pakistani-Indian delicacies that are usually cooked for special occasions such as weddings, parties or Ramadan. The baking process is long, but worth it. Long grain rice is used for barley. Basmati rice is the perfect choice for this dish.
Serving for 7 people
Ingredients for Baryani:
4 tablespoons vegetable oil or butter juice
4 small potatoes, peeled, half cut
2 large onion, chopped well
2 shrubs of garlic, chopped
1 tablespoon freshly crushed ginger root soup
A half teaspoon of pepper powder
A half teaspoon of black pepper
Half teaspoon turmeric
1 teaspoon cumin
1 teaspoon salt
2 medium tomatoes, peeled and crushed
2 tablespoons low-fat yogurt
2 tablespoons crushed mint leaves
Half a tablespoon of potatoes
A 2 inch cinnamon stick
1.5 kilograms of chicken, chopped, bone-free, chopped into small pieces
– To cook rice:
2/5 tablespoons vegetable oil
A large onion, chopped
Saffron powder a little
Pushes the size of two pods 1
One inch cinnamon cake
Half teaspoons of ginger
Half a kilo of basmati rice
4 cups of chicken sauce (this is the liquid that is obtained after boiling the chicken)
1/5 teaspoon salt
recipe:
1. In a large bowl, pour 2 tablespoons of vegetable oil or butter, and fry the potatoes until brown and dip. Add 2 tablespoons of oil and fry the onion with garlic and ginger to make it soft and golden. Add spices, peppers, turmeric, cumin, salt and tomatoes. Continue stirring for 5 minutes while baking. Add yogurt, peppermint, spinach and cinnamon. Cover the dish and lower the heat, stir it occasionally until the tomatoes are cooked and pulp. If the mixture appears dry, add a little bit of boiled water until it is tied to the container.
2. Once the mixture has grown into a mood, add chicken and stir well to cover the mixture on it. Place the lid on the lid and place it on a very low heat to cook until the chicken is crispy, the time needed is between 35 and 45 minutes. Once the time has elapsed, the water must be kept a little bit mixed. If necessary, remove the lid from the container to steam for a few minutes.
3. Rinse thoroughly and rinse until it completely drains.
4- In a large bowl, pour the vegetable oil and fry the onions until golden. Add saffron, cardamom, cinnamon and rice. Rinse regularly until the rice is mixed with good ingredients. Pour and cook chicken and salt sauce in a medium pot. When the mixture is hot, pour on rice and stir well. Add the prepared mixture with chicken and potatoes and slowly mix with rice. Pour everything in the pot thoroughly and cover it thoroughly and heat it a bit to steam for 20 minutes. Do not drop or cover the cap when cooking. After the time has elapsed, Baryani is ready to cook on your plate!
Source: Faria Magazine
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