Ingredients:
Chicken 1 kg
Basmati Chawal 1kg
Dahi 1 piyali
Lal mirch pissi hoi 1 tbsp
Dhanya pissa hoa 2 tbsp
Haldi 1 tbsp
Lehsan adrak ka paste 1 tbsp
Garam masala pissa hoa 1 tbsp
Salt hasb-e-zaiqa
Aalo bukhar 1 piyali
Hiri mirch 6 adad
Podina (bareek kata hoa) 1 bunch
Lemon 3 adad
Tez patty 3 adad
Aalo 1/2 kg
Tamatar 4 adad
Piyaz (bareek kati hoi) 4 adad
Garam Dodh (milk) 1/2 piyali
Zarday ka rang 1/4 tsp
White sirka 1 tbsp
Oil/ghee 1/2 piyali
- Aalo bukhary ko 1 cup garam pani main bhigo dein.
- Aalo ko halki si bhaap dey kar 4 tukro main kat lein or deep fry karlein.
- Chawal dho kar 20 mintues k liye pani main bhigo dein.
Method:
- Ek baray piyaley main gosht, dahi, garam masala, haldi, mirch, dhanya, namak or adrak lehsan mila kar rakh dein
- Tamatar k bhi 4 piece kar kar shallow fry karlein
- Ek degchi main oil/.ghee garam karein or piyaz ko fry karein. Jab golden brown hojaye to adhe nikal kar akhbar per phela dein takey crisp hojaye or baqi aadhi main masala laga hoa gosht dal dein or halki aanch per dhak kar chor dein or paknay dein.
- Jab pani khushk honay lagy to bheegy howe aalo bukhary k beej nikal kar us main dal dein. Halka sa bhon lein.
- Taley howe aalo or tamatar ko uper rakh kar halka sa dam dein.
- Podina, 3 hari mirch or 2 lemo ka ras dal dein.
- Ab ek alag degchi main pani garam karein or us main hiri mirch, tez patty or podina dal kar boil karein.
- Pani main ab chawal dal dein or sath main namak or sirka dal kar 2 kani ubal lein.
- Jab 2 kani ubal jaye to pani chahn lein.
- Ab chawal wali degchi main nechy thori se chiknai laga kar ek teh chawal ki bichhayein. phir us per gosht ki teh lagayein. Phir thori c piyaz dalein or phir chawalon ki teh lagayein.
- Garam dodh main zarday ka rang mix kar k chawalon per dalein.
- Tali howi piyaz or 2 lemon ka ras dal kar taway per rakh kar tez aanch per dam laga dein.
- 10 mintues bad aanch halki kardein. 10-15 minutes bad cholha band kardein.
- Mazedar sindhi biryani tayyar hian. Raity k sath serve karein
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