We use cookies. By browsing our site you agree to our use of cookies. Find out more

  • Home
  • All Recipes
  • Ask a Question
  • Contact Me
  • About Me
  • Shop Store
  • Weight & Measure Chart
Home> Rice Recipes> JANGLI BIRYANI

JANGLI BIRYANI

Related Cook With Faiza Recipes :

  • Nando's Spicy Rice
    View 3507
  • Chutney Pulao
    View 1318
  • CHINYOTI PILAU
    View 22732
  • Chicken Manchurian With Chicken Fried Rice
    View 1161
  • CHICKEN 65 BIRYANI
    View 17515
  • CHUTNEY CHICKEN BIRYANI
    View 11934

Ingerdients:

 

 

 1: chicken breast 1/2 kg (cut in 2 inch)

 2: mutton 1/2 kg (boiled completely 100% with salt 1/2tsp)

 3: thick greek yogurt 1 cup

 4: tomatoes 3 small (sliced)

 5: onion 1 large (finely chopped)

 6: ginger & garlic paste 1 tbsp

 7: bullet green chilli 3

 8: coriander powder 1 tbsp

 9: red chilli powder 1 tsp (heaped)

 10: turmeric 1/2 tsp

 11: cumin powder 1 tsp

 12: kewra water 2 tbsp

 13: yellow food colour 1/4 tsp

 14: garam masala powder 1 tsp

 15: salt 1 & 1/2 tsp

 16: mace 1/4 tsp

 17: nutmeg 1/4 tsp

 18: carrots 2 medium (peeled and boiled)

 19: peas 1 cup (boiled)

 20: potatoes 2 large (peeled, cut in cubes & boiled with 1/2 tsp salt)

 21: eggs 3 boiled (slice for garnishing)

 22: oil 1/2 cup

 23: mint handfull

 24: rice 750g (boiled with salt 2 tbsp)

JANGLI BIRYANI page

Recipe:

 

 

 1: heat oil fry the onions, till light golden.

 2: add ginger & garlic paste, tomatoes, red chilli, coriander powder, cumin powder, turmeric, salt, stock of the meat 1/2    cup mix well and cook on high flame till the oil comes on the surface and the tomatoes are softened.

 3: now add the chicken and fry it for 4 to 5minutes on high flame.

 4: then add the mutton, yogurt mix well and cook on high flame till the oil comes on surface.

 5: add mace, nutmeg, garam masala powder, potatoes, peas, carrots, stock 1/2 cup mix and cook on high flame till the  oil comes on the surface.

 6: now add green chilli, mint mix and close the flame.

 7: add the boiled rice on the curry top it with kewra water and colour, cover the lid with a tea towel first 10 minutes on  high flame and the 5 minutes low flame simmer.

 8: garnish it with boiled eggs.

 9: serve hot with mint chutney.

 

   BY Faiza Zarif

  COOK WITH FAIZA
 
 
Recipe Categories
 

1: Chutney, Raita & Salad Recipes  2: Rice Recipes  3: Meat, Chicken, Fish & Eggs Recipes  4: Snacks & Soup Recipes  5: Vegetarian Recipes  6: Naan, Roti, Parath, Poori & Dough Recipes   7: Desserts, Sweet Dish & Drinks Recipes  8: Others Recipes

  
 
 IF YOU LIKED OUR HARD WORK AND EFFORT, THEN PLEASE CONSIDER TO  MAKE  A KIND DONATION  THRU PAY PAL OR CREDIT CARD / BANK CARD

 

   

 

 


SHARE WITH FRIENDS

Name :
Email  :

to receive updates
when new recipes are posted!
(it's totally FREE!)

  • SEVIYAN AUR CUSTARD
    View 21982
  • Spiced Chops Masala Recipe
    View 1238
  • Achari Aloo
    View 4702
    • More »