గుంటూరు గోంగూర చికెన్ బిర్యాని|| Guntur Special || Gongura & Chicken Biryani

గుంటూరు స్పెషల్ గోంగూర చికెన్ బిర్యాని#Bharafoods #recipe#food #sweets #foodie #recipevideo #cookingshorts
PROCES OF MACKING
1. Rinse 1 cup basmati rice for a couple of times in water, till the water runs clear of starch. Soak the basmati rice in water for 20 to 30 minutes. Later drain and keep aside.
Fry Spices and Herbs
2. Heat 2 tablespoons oil (or ghee) in a 3 litre stovetop pressure cooker or a thick bottomed pan. Add the following listed spices and fry them till they splutter and become fragrant:
½ teaspoon caraway seeds (shahi jeera) - swap with ½ teaspoon cumin seeds instead
1 tej patta (Indian bay leaf)3 to 4 cloves4 to 5 black peppercorns1 small star anise - optional,1 inch cinnamon,3 to 4 green cardamomS2 to 3 single strands of mace
Use any neutral flavored oil.
3. Now add 1 teaspoon ginger-garlic paste, 1 tablespoon chopped coriander leaves (cilantro) and 1 tablespoon chopped mint leaves.
4. Stir and sauté for a few seconds until the raw aroma of ginger-garlic goes away.
5. Add the soaked basmati rice and 18 to 20 saffron strands.
6. Stir gently and sauté for a minute.
7. Add 1.5 to 1.75 cups of water or as required. For cooking in a pan, consider adding 1.75 to 2 cups of wate
8. Stir and mix well.Season with salt as per taste.
Cover the pressure cooker tightly with its lid and pressure cook on medium to high heat for 1 to 2 whistles or for 6 to 7 minutes. THEN FINL THE TASTY BIRYANE REDY TO SURVE
MACKING OF CURRY
1.Wash and clean the chicken thoroughly in lukewarm water.
2.Squeeze out the water from the chicken as much as you can.
Combine chicken, salt, turmeric powder, fresh cream, black pepper into a mixing bowl.
3.Cover and keep aside for 30-40 minutes preferably in refrigerator.
4.After that heat a pan and melt the butter in it.
5.Add cumin and mustard seeds. Saute well.Add ginger-garlic, green chillies paste.
Stir continue so that butter will not get burnt. Break the dried red chillies in 2-3 pieces and mix in the pan.
6.Add the pieces of chicken and coriander powder.Mix well and cook on low flame for 5 minutes. Now add onion and lemon juice.Add 1/2 cup of water and cover the pan.
Leave to cook for 15-20 minutes on low flame.Cover it tightly or keep a weight on the lid.
7.After 20 minutes et a dry and thick gravy.
FINAL THE CURRY REDY TO SURVE
.....................THE END....................

[@settivenkatalakshmi2852]

Super 😋yumm

[@prudhvigamingff7799]

Super

[@sunilroyactor7646]

Madam Chella Baga chesaru

[@sumanthravanam31]

Super😊😊

[@sunithamajji9149]

😋😋😋super

[@ManiGuttula]

Super akka

[@జైఆంధ్రప్రదేశ్-మనరాష్ట్రంమనభవి]

My name is also Bharat

[@bmpigeonloftkkd6047]

Hi చామేలి

[@navyasubbuofficial8630]

Yummy yummy 🤤😋

[@durgadevig8512]

Super