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Friday, June 3, 2011

Rice Recipes

Chicken Biryani (For 8 People)

  • White rice -  1 ½ pounds
  • Salt – 1 ½ tea spoons
  • Curd – 3 ounce
  • Water – 16 – 24 ounce
  • Cumin seeds – 3 tea spoons
  • Cloves – 8
  • Cinnamon – a piece around 2 inches
  • Wild mangos teen – 1 teaspoon dissolved in water
  • Chicken or Mutton – 1 pound
  • Onion – 4 ounce
  • Garlic – 4-6 pieces
  • Ginger – a piece around 1 inch
  • Turmeric powder – ¼ tea spoon
  • Cardamom – 6-8
  • Oil – 3-4 ounce


  1. Wash rice properly. Cook the rice for 15 minutes.
  2. Cut the meat in to 1 ½’ inch pieces and put them in curd and cook for 20 minutes.
  3. Grind the onion and all the other ingredients except cloves, cardamom and cinnamon.
  4. Put the oil in to a pan and boil, then add onion pieces and fry them until it becomes golden brownish color. Add chicken pieces and other ingredients and fry them until it becomes brownish color.
  5. Add the rice to the mixture (water should be drained from rice) and fry for 2 minutes. Add hot water to the rice and cook until the rice is properly cooked.
  6. When the rice is about to be finish cooking add wild mangos teen 1 tea spoon inside the rice and further cook it with small amount of fire for 4 minutes.

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