Cooking Adeni hen Zurbian Biryani in a simple and engaging manner!


Spices: Cinnamon sticks, bay leaves, one tsp cumin seeds, one tsp coriander seeds, half tsp black pepper, half tsp cardamom, half tsp cloves, half tsp turmeric

Two cups and a half long-grain basmati rice (500g), soaked for 30 minutes

Three onions (500g), caramelized and crispy, save half of the frying oil

5 cloves garlic (20g)

(10g) grated ginger

One cup yogurt (200g)

Half cup water

For the Hen and Potatoes:

(500g) small complete peeled potatoes

(1.5 kg) complete hen, reduce up

One tbsp salt (or to style)

One fourth of tsp saffron (or saffron shade)

The Yogurt and fried onion sauce

Half a cup of water

For the rice

Scorching water

Cinnamon sticks, cardamom, cloves, bay leaves

Frying oil from onions

One tbsp salt


1. Toast all complete spices over low warmth for 3-4 minutes, then allow them to cool. Grind with turmeric and put aside.

2. Wash and soak the basmati rice for 30 minutes.

3. Caramelize onions in vegetable oil, take away from warmth. Save half one fourth of the onions for later.

4. Mix 3/4 of the fried onions with garlic, ginger, yogurt, and water till clean. Put aside.

5. In a separate pot, mix potatoes, hen, floor spices, salt, saffron, and the yogurt-onion sauce. Prepare dinner over low warmth for 30 minutes.

6. Put together rice in one other pot with sizzling water, spices, frying oil, and salt. Prepare dinner over excessive warmth for 8 minutes.

7. Layer rice, hen, and potatoes in a wok or pot. Add fried onions between layers. Drizzle saffron on the highest layer, garnish with fried onions.

8. Prepare dinner over low warmth for 30 minutes. Infuse smoky taste utilizing sizzling charcoal and vegetable oil, cowl the pot for five minutes.

Take pleasure in your aromatic hen Zurbian biryani

Source link

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button