Biryani recipe veg

spicy chicken biryani recipe

                           Biryani recipe veg

         Biryani recipe veg. One of the most famous Asian dishes in the world, as it has a rich flavor and is loved by everyone, and some believe that preparing this dish is a long task, on the contrary, it is an easy-to-prepare recipe and the most characteristic of the various spices that make it a unique taste.

        Ingredient

•           1 kg of chicken

•           1 kg of rice

•           100/ gm Yogurt

•           Add salt  taste

•           a  medium onion

•           6 garlic clove

•           1 tbs ginger glue

•           8 little  Cardamom

•           1 tbs garlic glue

•           10 cloves

•           Oil or ghee

•           Kewra few drops

•           Yellow nourishment shading two squeeze

•           Sugar a squeeze

                 Method

1.         Add lamb, salt and garlic cloves in a pot with two glasses of water. In case you're utilizing chicken, you can do with just a single glass of water. Cook on a low fire till the meat is delicate and the water dries.

2.         Take one medium onion. Cut it and sear it in around 4-5 tablespoons of oil till its light dark-colored. Include whatever remains of the flavors, yogurt and broil it a bit.

3.         Simultaneously absorb the rice water for 60 minutes. Heat up the rice till they're half cooked, deplete the water and keep them aside.

4.         Add the cooked meat to the sauteed onions to make the masala and cook revealed for a couple of minutes to vanish overabundance water. At the point when the majority of the water has dissipated, exchange a little rice to a pot, and on top of that include a portion of the meat/masala combo. Make layers of this.

5.         The way I for the most part, do it is put a large portion of the rice in, including all the meat/masala then finish that off with whatever is left of the rice.

6.         Sprinkle on it an answer of kewra, yellow sustenance shading, and squeeze of sugar. Keep it secured and on a low fire.

7.         Keep the pot firmly shut - you're attempting to steam cook the rice. At the point when the rice is done, the biryani is prepared. Present with serving of mixed greens or garlic chutney.

Healthy Mexican rice and meat bowls

Healthy Mexican rice and meat bowls

 

Healthy Mexican rice and meat bowls

Mexican rice and meat dishes is a 

dinner the entire family will love.
 

Fixings

•           2 tablespoons salt-diminished tomato glue

•           1 tablespoon olive oil

•           1 dark colored onion, finely cleaved

•           2 garlic cloves, finely cleaved

•           400g hamburger mince

•           1 tablespoon ground cumin

•           2 teaspoons ground coriander

•           1 1/4 glasses (250g) SunRice Long Grain Rice

•           400g can red kidney beans, depleted, flushed

•           125g can corn bits, depleted, washed

•           1 little avocado, finely cleaved

•           1/2 Lebanese cucumber, finely cleaved

•           1/3 glass coriander sprigs

•           1-2 long new green chillies, finely slashed

•           Lime wedges, light Greek-style yogurt, to serve

Technique

•           Step 1

Join 2 mugs (500ml) water and the tomato glue in a vast container and rush until the glue is broken down.

•        Step 2

Warm the oil in an extensive pan over medium warmth. Cook the onion and garlic, mixing, for 5 minutes or until mellowed. Increment the warmth to high and cook the meat, blending with a wooden spoon to separate any bumps, for 2 minutes or until carmelized. Mix in the flavors and cook for 1 minute or until fragrant. Include the rice and mix over medium warmth until all around covered in oil and flavors. Include the tomato glue blend and the beans and mix well. Season. Convey to the bubble over medium-high warmth. Cover and lessen the warmth to medium. Cook, secured, for 15 minutes. Expel from the warmth and stand, secured, for 5 minutes.

•           Step 3

In the interim, consolidate the corn, avocado, cucumber, coriander sprigs and stew in a medium bowl. Sprinkle the Mexican rice with the corn salsa and present with the lime wedges and a bit of yogurt.

chicken marengo

Chicken marengo

This is delicious because its well prepared for taste of the time now its ready for you so test it and taste it. 

chicken marengo

Fixings

1 tablespoon olive oil

600g chicken thigh filets, trimmed, quartered

200g glass mushrooms, meagerly cut

2 garlic cloves, finely slashed

1 tablespoon tomato glue

2 tablespoons liquor, discretionary

80ml (1/3 glass) white wine

400g can squashed tomatoes

2 teaspoons dried oregano clears out

8 cuts sourdough bread

200g jug set kalamata olives, depleted

1/4 glass slashed crisp mainland parsley

Select all fixings

Strategy

Step 1

Warm the oil in an extensive non-stick griddle over medium-high warmth. Season chicken. Cook for 3 minutes each side or until seared. Exchange to a plate.

Step 2

Add the mushroom and garlic to the skillet. Mix for 3 minutes or until mushroom mellows. Include the tomato glue and mix for 1 minute or until joined. Blend in the schnaps. Include the wine and stew for 1 minute. Mix in the tomato and oregano. Decrease warmth to medium-low. Include the chicken and stew, blending regularly, for 15 minutes or until the chicken is cooked through.

Step 3

In the interim, warm a chargrill on high. Splash with oil. Cook the bread and prawns, turning most of the way, for 3 minutes or until cooked through.

Step 4

Mix the olives and parsley into the chicken blend and season. Isolate among plates and present with the chargrilled bread and prawns.

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