𝐌𝐞𝐠𝐡𝐚𝐧𝐚 𝐁𝐢𝐫𝐲𝐚𝐧𝐢 𝐢𝐧 𝐊𝐚𝐧𝐧𝐚𝐝𝐚 || 𝐘𝐨𝐮𝐓𝐮𝐛𝐞ನಲ್ಲಿ ಮೊದಲ ಬಾರಿಗೆ ಕನ್ನಡದಲ್ಲಿ

Описание: 𝐌𝐞𝐠𝐡𝐚𝐧𝐚 𝐁𝐢𝐫𝐲𝐚𝐧𝐢 𝐢𝐧 𝐊𝐚𝐧𝐧𝐚𝐝𝐚 || 𝐘𝐨𝐮𝐓𝐮𝐛𝐞ನಲ್ಲಿ ಮೊದಲ ಬಾರಿಗೆ ಕನ್ನಡದಲ್ಲಿ


MEGHANA BONELESS CHICKEN BIRYANI RECIPE: IN KANNADA

BASMATI RICE - 3 GLASSES (750GMS)
WASH 3-4 TIMES
SOAK FOR 1 HOUR
KEEP ASIDE

CHICKEN - 1KG (WITH BONE) TO BONELESS CHICKEN - 750GMS
CUT INTO MEDIUM PIECES

SECRET GROUND MASALA
NUTMEG POWDER - HALF NUTMEG
STAR ANISE - 1
CINNAMON - 1 INCH
CLOVES - 4
CARDAMOM - 4
GRIND INTO FINE POWDER

CHICKEN MARINATION:
BONELESS CHICKEN - 750GMS
TURMERIC POWDER - PINCH
SALT - 1/2 TSP
CUMIN POWDER - 1/4 TSP
KASHMIRI RED CHILLI POWDER - 1 TSP
"SECRET GROUND MASALA"
GINGER GARLIC PASTE - 1 TBSP
GREEN CHILLI SAUCE - 1 TBSP
RAW EGG - 1
CURD - 2 TBSP
BLACK PEPPER POWDER - HALF TSP
CORN FLOUR - 2 TBSP
MIX WELL
MARINATE FOR 30 MINS TO 1 HOUR

RICE MAKING PROCESS:
WATER - 2 LITRES
SALT - 3 TBSP
BAY LEAVES - 2
CINNMON - 1 INCH
CARDAMOM - 3
CLOVES - 3
WATER BOILS
1 HOUR SOAKED BASMATI RICE - 3 GLASSES
BOIL FOR 3-4 MINS ON HIGH FLAME

CHICKEN FRY PROCESS:
OIL FOR SEMI-DEEP FRY
DROP CHICKEN SLOWLY INTO OIL
FRY FOR 5 MINS ON MEDIUM FLAME
FLIPOVER
FRY FOR 5 MINS ON MEDIUM FLAME
REMOVE PIECES FROM OIL
TAKE ASIDE IN A STEEL PLATE


:REMOVE OIL FROM THE PAN:

IN THE SAME PAN:
USE SAME CHICKEN FRIED OIL - 4 TBSP
CURRY LEAVES - 3 STEMS
CHOPPED GREEN CHILLIES - 4
FRY FOR 20 SECONDS ON MEDIUM FLAME
CHOPPED ONIONS - 2 MEDIUM SIZE
FRY FOR 2 MINS ON HIGH FLAME
GINGER GARLIC PASTE - 1 TSP
FRY FOR 2 MINS ON HIGH FLAME
TURMERIC POWDER - 1/4 TSP
RED CHILLI POWDER - 1 TBSP
FRY FOR 10 SECONDS
TOMATO PUREE - 2 MEDIUM SIZE
FRY FOR 2 MINS ON HIGH FLAME
SALT - 1 TSP
FRY FOR 2 MINS ON HIGH FLAME
OIL APPEARS
FRY FOR 2 MINS ON HIGH FLAME
ADD WATER - 50ML
FRY FOR 2 MINS ON HIGH FLAME
GROUND MASALA
FRY FOR 2 MINS ON MEDIUMK FLAME
ADD FRIED CHICKEN PIECES INTO IT
FRY FOR 3-4 MINS ON MEDIUM FLAME
FRESH CREAM  AND MILK - 100 ML
FRY FOR 2 MINS ON MEDIUM FLAME
SPRINKLE CORIANDER LEAVES


SAFFRON WATER MAKING:
HOT WATER/ RICE BOILED WATER - 50ML
SAFFRON - PINCH
KEEP ASIDE FOR 5 MINS

RICE GRAVY MAKING IN BIRYANI HUNDI:
CHICKEN FRIED OIL - 4 TBSP
GHEE - 1 TBSP
CARDAMOM - 4
CLOVES - 4
CINNAMON - 1 1/2 INCH
KAPOK BUD - 1
BLACK CARDAMOM - 1
STAR ANISE - 1
MACE - HALF FLOWER
FRY FOR 1 MIN ON LOW FLAME
CHOPPED ONIONS - 3 MEDIUM SIZE
FRY FOR 2 MINS ON MEDIUM FLAME
SALT - 1 TSP
FRY FOR 3-4 MINS ON MEDIUM FLAME
GINGER GARLIC PASTE - 1 TBSP
FRY FOR 2 MINS ON MEDIUM FLAME
CHOPPED GREEN CHILLIES - 4
MINT LEAVES - HALF BUNCH
CORIANDER LEAVES - HALF BUNCH
FRY FOR 1 MIN ON MEDIUM FLAME
TURMERIC POWDER - 1/4 TSP
RED CHILLI POWDER - 1 TSP
FRY FOR 2 MINS ON MEDIUM FLAME
TOMATO PUREE - 1 MEDIUM SIZE
FRY FOR 1 MIN ON MEDIUM FLAME
CURD - 2 TBSP
FRY FOR 2 MINS ON MEDIUM FLAME
KASURI METHI - PINCH
FRY FOR 1 MIN ON MEDIUM FLAME
WHOLE  MILK - 100ML
FRY FOR 2 MINS ON MEDIUM FLAME
SQUEEZE HALF LEMON (BIG)
SHAH JEERA - HALF TSP
FRY FOR 1 MIN
TAKE 1 SPOON OF GRAVY ASIDE FOR FURTHER USE

RICE IS 90% COOKED

DRAIN AND ADD
COVER THE GRAVY WITH BOILED BASMATI RICE
SPREAD THE RICE EQUALLY TO ALL SIDES
ADD GRAVY TO THIS RICE LAYER
COVER THEM WITH RICE
SPRINKLE SAFFRON WATER
ADD GHEE - 1 TBSP
ADD FRESH CREAM - 1 TBSP
COVER WITH SILVER FOIL
TIGHT THE SILVER FOIL
CLOSE THE LID
10 MINS ON LOW FLAME
OPEN AFTER 10 MINS

NOW MEGHANA BONELESS CHICKEN BIRYANI IS READY IN KANNADA


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