A Symphony of Flavors: Celebrating 55lbs Down with Chicken Leg Biryani
After a triumphant journey of 55 pounds lost, it's time to savor the sweet rewards of dedication and hard work. Indulging in this aromatic chicken leg biryani is not just a feast for the senses but a celebration of resilience and self-love. Each tender morsel of succulent chicken, infused with the fragrant embrace of spices, dances on the palate, a testament to the belief that health and happiness can coexist in perfect harmony. This biryani is more than a dish; it's a masterpiece crafted with passion, a symbol of victory over challenges, and a promise of a healthier, happier you.
Tangdi Chicken Biryani
Chicken Legs - 4(leg + thighs)
Brown Onions - 1
Onion fried oil - 40ml
Green chilies - 6
Mint leaves - handful
Coriander leaves - handful
Chilli powder - 1 tb spn
Turmeric- 1/2 tsp
Coriander powder - 1 tb spn
Garam masala powder - 1 tsp
Cumin powder - 1 tsp
Ginger garlic paste - 2 tb spn
Curd - 250ml
Whole Spices( cardamom, cloves, cinnamon, bay leaf, shah jeera)
Basmati Rice - 2 cups
Saffron water - 1 tsp
Rose - Kewra Water - few drops
Water - As Required
Salt
Method :
Marinate chicken with chilli powder , turmeric, salt, coriander powder, garam masala, cumin powder, lemon juice, brown onion, mint leaves, coriander leaves, green chilli , ginger garlic paste, oil, curd and keep in a refrigerator for 3 hours.
In boiling water add, whole spices, salt, oil, 30 minutes soaked basmati rice and cook it till 75%
In a handi place chicken legs, layer with 75% cooked basmati rice, top it up with brown onions, mint , coriander leaves, saffron water,
Rose - Kewra water. Cover it with silver foil & dum cook for 10 minutes.
Serve it piping hot with raita & boiled eggs.
20 окт 2024
