Chicken Biryani Non-Veg Recipe

 Chicken Biryani Non-Veg Recipe

Today we are going to share with you a recipe for one of the most amazing royal delicacies, chicken biryani. Yes, and you will be able to cook this dish just like any other best non-veg restaurant in Ahmedabad could cook. This dish has been introduced by the Persians. Making this dish in its own authentic style takes some time but every minute spent on it will be worth it once you taste the first spoon of it. So, before we start off to cook chicken biryani just like the best non-veg restaurant has, let’s have a look at the cooking time.

Preparation Time – 20 minutes ; Cooking Time – 40 minutes ; Total Time – 1 hour

INGREDIENTS    BEST NON-VEG RESTAURANT

·         1 cup boiled basmati rice  

·         ½ tsp mint leaves

·         Salt as required

·         2 tbsp refined oil

·         3 green cardamom

·         2 clove

·         2 onion

·         1 tsp turmeric

·         1 tbsp garlic paste

·         1 cup curd

·         2 tbsp coriander leaves

·         Water as required

·         1 tbsp ghee

·         600 gm chicken

·         1 tbsp garam masala powder

·         1 tsp saffron

·         1 tbsp bay leaf

·         1 black cardamom

·         1 tsp cumin seeds

·         4 green chillies

·         1 tbsp ginger paste

·         1 tsp red chilli powder

·         ½ tbsp ginger

·         2 drops kewra

·         1 tbsp rose water

 

DIRECTIONS

·         To make biryani just like the best non-veg restaurant in Ahmedabad we start off with preparing saffron and kewra water. First of all, soak saffron in water to prepare saffron water and add drops of kewra water to make the kewra water.

·         Meanwhile, heat refined oil to medium in a pan and add cumin seeds, bay leaf, green cardamom, cloves in it, and sauté for about a minute.

·         Then, add chopped onion and sauté it.

·         Sauté the onions until they are pink in colour. After they change the colour, add chicken into it. Along with the chicken goes green chillies, turmeric, salt to taste, ginger garlic paste, red chilli powder, and green chilli paste.

·         Mix well all of these for about 3-4 minutes. Once cooked, add the curd to it.

·         Now, add garam masala in it along with ginger, coriander and mint leaves. Then, add the waters we prepared in the beginning and also the rose water. Cook till the chicken gets tender.

·         After this, add 1 cup cooked rice and mix everything in a way that all the masala is spread evenly through the rice. Then again add some saffron water and pour some ghee over it. Cook for 15-20 minutes with a closed lid and garnish with 1 tbsp fried onions and coriander leaves to make it look like the best non-veg restaurant cooked dish.

·         The dish is ready to be served.

 

Comments

Post a Comment

Popular posts from this blog

Classification of Sauces or Types of Sauces

  Classification of Sauces or Types of Sauces Béchamel Sauce or White Sauce: Béchamel   sauce , or white sauce, was a sauce most often served to the rich or to royalty. Made out of a  roux  of flour,  boiled  milk and butter, the creamy-white sauce added a smooth touch to white meats such as chicken, vegetables and eggs. In the years before refrigeration, milk products were rarely used in the  recipes  of the average French housewife. Espagnole Sauce or Brown Sauce: This sauce starts with a dark brown roux, veal stock, beef, bones, vegetables and  seasonings . It is heated, skimmed and reduced. After the initial reduction, tomato sauce is added, and the sauce is further reduced. The entire process is time-consuming, taking hours (if not days) until the sauce is ready. The flavour of Espagnole sauce is concentrated and intense, so it is rarely served directly on food. Veloute Sauce or Blond Sauce: Thickening a white stock with an a...
Read more

The importance of profit and loss statements for independent hotels

Image
  The importance of profit and loss statements for independent hotels 1. Highlighting capital flows Periodic P&L reports are essential for the success of your hotel, as they highlight where your profits are coming from and where your expenses are going. For this reason it is a key tool you want to make data-driven decisions on expenses and revenue at an operational level. 2. Understanding precisely how each department is performing Your P&L statement provides a close scrutiny of departmental performance across your hotel. It also allows you as the hotel manager to analyse this performance compared with your overall and departmental budgets per week, month, quarter or year. The key benefit is that it provides you with insights to identify financial performance weaknesses and strengths. You can then act accordingly to make improvements, such as through cutting hotel costs, enhancing underperforming areas, or investing in new revenue growth streams. The P&L is of course st...
Read more

18 Types of Service / Classification of F&B Service

  18 Types of Service / Classification of F&B Service   18 Types of Service / Classification of F&B Service Different Types of Food and Beverage Services in Hotels | Restaurants There are many different types of food and beverage service types or procedures, but the major category of the food service is  1)  Plate Service,  2)  Cart Service,  3)  Plater Service,  4)  Buffet Service and  5)  Family style service. Below is the list of different type of food and beverage service followed by hotel, resorts, restaurants, fast food establishments etc. 1. Table Service / What is a Table service? Table service is considered as a border category of service style which consists of English Service, American Service, Pre plated Service Etc. In this type of f&B service, the guest is seated at the table with laid cover and orders from the menu. The guest has to be greeted with an eye c...
Read more