Dear friends, I hope you are all well. Friends, today I will tell you some new techniques for making chicken pilaf. Hope you all like it.
Chicken 6 grams
Proven coriander ... 2 tablespoons spoon
Proven peppers ... 2 tablespoons spoon
Fast talk 3 numbers
cinnamon ... با Long piece
Winds ... 3 numbers
The Great Revelation ... 3 or 4 numbers
Little cardamom 3 numbers
Onion 3 numbers
Ghee 2 tablespoons
Salt Spoon or to taste
Proven cumin ... Spoon
Basmati Rice Soak 2 cups for half an hour
The first thing to do is to prepare the yakni. To do this, put chicken, all the seasoned spices (except cumin), one onion (cut into 2 or 3 pieces), ginger and salt in a saucepan. Add enough water to cover everything and cover and cook on low heat for half an hour.
... Once the yakni is ready, filter the water and separate it from the chicken and spices. Discard the spices and keep the chicken and water separate.
۔ Heat ghee in a pan. Add cumin seeds and onion (finely chopped) and brown the onion. The more you brown the onion, the darker your rice will be. Just make sure the onions don't burn at all.
... Now add rice, chicken and 2 cups of water. Put it on high heat and when it boils, light the fire and cover it. Cook over low heat until all the water is dry.
Turn off the heat and cover and let it simmer for 5 to 6 minutes.
The chicken pilaf is ready. Serve with raita, salad and shami kebab.
This is my post. I hope you all like my techniques.