This time living desk: Hot, Corona, Cyclone are all ruining people’s lives. Market-shops, frequent hand washing, sanitation, vapors, gargles, protein-rich foods – so many stores in the head Memory is a flower. According to the rules, going out of fruits, vegetables, chicken and sometimes eating something a little different. But it is better to avoid too much oily and spicy food at this time. Meanwhile, the favorite food shop in Lockdown is also almost closed. So there is no other way but to make it at home. Nowadays, biryani is the first ingredient in most dishes. Biryani is often eaten with spices, potatoes and oil. Now bring a little change in taste. Make this white chicken biryani with just two tablespoons of oil. And the method of making this biryani is also straightforward. Nizam once had a bad body. Since he wanted to eat biryani at that time, the cook made this Hyderabadi Sufiyani biryani with milk, almonds, khoya milk. But then the hair was not used. Eggs, meat are all in this biryani. There is a little spice with that. Take a look at how to make this white biryani. Taught Chef Saugat.

This is what it takes to make a white chicken biryani

Chicken – 500 gms
Basmati rice – 1 cup
Ginger – 10 grams
Onion – 1 hour (large size)
Garlic – 10 grams
Kanchalanka – 4 p.m.
Salt – one and a half teaspoon
Cinnamon powder – 1/2 tsp
Hot spice powder – 1/4 tsp
50-65 grams of yogurt
Large cardamom-2 tbsp
Victory
Small cardamom – 4 tbsp
Shajire
Clove-3t
1 tablespoon ghee
Chop onion -1 cup
Milk – 1 cup
Keora water – half a spoon
Biryani spices – 1 tbsp
Cashew – 6 p.m.
Salt, sugar to taste

How to make- Wash the chicken well. Now mix ginger, onion, garlic, chilli, cinnamon powder, salt, hot spice powder and mix well. Now spread 50 to 65 grams of tokadai on the chicken. Now marinate well with ginger-onion paste and keep it in the fridge for 2 hours. Wash one cup of basmati rice well beforehand, add water and leave it for 30 minutes. Now put three to four cups of water in a pressure cooker. Put large cardamom, cloves, small cardamom and jayitri in the water. Add a teaspoon of sugar. Take the rice down while it is still hard. Now put a spoonful of ghee in the pressure cooker. You can also give white oil if you want. Now keep stirring it with onion slices. When the onion is a little red, add the marinated chicken.

Stir one by one with whole cinnamon, jayitri, shajire, cloves. Add a teaspoon of salt. Keep the gravy small. Now when the meat is tanned, put the rice on top. Rice but do not mix. Give a cup of milk over the rice. Spread the chicken gravy. Add boiled eggs. Leave it for two to three minutes, then spread a teaspoon of ghee and a teaspoon of biryani spice, kawra water on top. Leave the pressure lid upside down for 15 minutes. Now turn off the gas and keep it for another 10 minutes. When done, spread fried onion, cashew nuts, mint leaves and serve.