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Best biriyani you can make
Published On: 30 Oct 2007
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
for more details, click the name of the ingredient
Bengali: Laban / Noone
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
English: Star Anise
Bengali: Chakro Phool / Guamouri
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
Soak the rice for 30 mins and drain it. This helps the basmati rice to cook easily.
Heat the oil in a pressure pan or a large kadai.
Add cardamom, cloves, star anise, bay leaves, big elaichi, cinnamon stick and onions and ginger-garlic paste.
Saute these till the onions are golden brown.
Add tomatoes and cook it till the oil separates and tomatoes blend in with masala.
Add chicken and cook the chicken becomes white and oil separates from it. This may take 15 minutes.
Add 1 tbsp of salt to chicken while cooking.
Use a mixie or blender and blend the mint, methi, cilantro leaves and the green chillies together in about 1/2 cup of water.
:- Do not make this paste too watery.
Add this paste to the chicken and cook this paste.
:- The green paste will get cooked and change its color to a darker green which may take 5 - 8 mins.
Add 3 1/2 cups of water and 1/2 -1 tbsp of salt to this mixture and bring it a boil.
Add the soaked rice and cover and cook for 15 mins or till when the rice is cooked.
:- Pls note all the cooking shud be done on a medium to low flame to avoid the biryani from getting burnt.
:- If you find the mixture to be too spicy, you can add half a cup of plain yoghurt to leaves and chilly mixture.
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