Prep Time | 30 minutes |
Cook Time | 30 minutes |
Servings |
people
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Ingredients
- 500 grams Basmati rice
- 4 tbsp biryani masala
- 1/2 tsp black cumin seeds
- 1000 grams Chicken pieces
- 1 bunch chopped coriander
- 1 bunch chopped mint
- 2 cups Curd
- 4 tsp garam masala whole
- 4 tbsp ginger garlic paste
- 3/4 cup Golden fried sliced onions
- 50 grams oil
- 3 tsp Red chili powder
- 2 tbsp Rose Water optional
- 1/4 gram Saffron to taste Salt
- 1 cup Sliced onions
Ingredients
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Instructions
- Soak basmati rice in a container for 30 min.
- Take a pan add oil,garam masalas,onions sliced,salt,ginger garlic paste mix well let the onions become into slight golden colour then add the chicken.
- Spread the chicken evenly in the pan then add Biryani masala,green chillies,mint leaves,coriander leaves,lemon juice,red chilli powder,curd close the pan with the lid and cook for 10 min.
- Take a bowl add water to cook rice, let the water boil, then add little oil,salt,zeera and soaked rice into it cook till the rice is done up to 90% once it is done remove it and strain the rice.
- Now remove some chicken in another bowl then add rice,fried onions,mint leaves,coriander leaves,saffron, then add chicken,min,coriander,saffron,onion fried close it with a lid.
- Now take bowl add all purpose flour make dough and seal the lid to avoid steam,keep it oven for 20 min
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Filipinos from the central Visayan islands are especially good at making
kinilaw-A method of marinating raw seafood in vinegar and spices.
Freshly caught fish are typically used, though the llocanos from the northern part of Luzon even prepare this dish using goat meat! Spanish mackerel is popular for this dish but any other fish or shrimp, oysters or squid will do just as nicely. Make sure that you use very fresh fish and serve
the dish immediately. If you are concerned about the freshness of the Fish, look for sushmi-grade tuna or salmon.
Prep Time | 10 minutes |
Passive Time | 2 hours marinate |
Servings |
people
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Ingredients
- 1/2 cup Filipino cane vinegar or white vinegar or cider vinegar diluted with water
- 1 lbs Spanish mackerel, sea bass, tuna or salmon fillets washed, skinned and cut into cubes
- 4 tbsp freshly squeezed calamansi or lime juice
- 2 inch slice ginger peeled and thinly sliced
- 1/2 onion thinly sliced
- 1 chile finger-length green chili pepper, thinly sliced
- 1/2 tsp salt
- 1/4 tsp Fresh Ground Pepper
Ingredients
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Instructions
- Pour the vinegar into a mixing bowl, add the fish and marinate for 1 hour. Drain.
- Combine the calamansi juice, ginger, onion, chiti, salt and pepper. Mix thoroughly. Add the fish.
- Chill in the refrigerator for one hour to allow the flavors to mingle
- Serve immediately with hot steamed rice.
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