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Heat ghee and oil in a large, non-stick frying pan with a tight-fitting lid over high heat.
Remove the pan from heat and set aside.
Cut legs, then thighs from chicken.
If your mutton is not tender you can use meat tenderizer or set aside for about 1 hour to overnight.Add chicken, turning to coat in marinade, then cover and refrigerate for 30 minutes.She is an amazing cook.To make a fine paste 12 to 15 mint leaves / pudina 12 to 15 small stems of coriander leaves / daniya patta 1 inches ginger/ adrak 3 large pods of garlic or 6 to 8 small/ lehsun 2 to 3 green chilies/ hari mirch.I want to share one point here is, The ingredients mentioned are all in English may please be given name in Hindi also in brackets.Add chicken or mutton and fry on low flame for 3 to 5 minutes.The oil begins to separate and the gravy thickens.Top with the remaining fried almonds.Chicken Biriyani in Tamilnadu Style is filled with a lot of nostalgic memories.Place ginger and garlic in the bowl of a small food processor and process until a paste forms.When they begin to splutter, add the mint and coriander paste.Heat a heavy bottom utensil, add bay leaf, cinnamon, cloves, star anise, mace, black and green cardamons, shahi jeera.Chop tomatoes, slice onions, keep them aside for later use.
To the same jar, add onions, ginger, garlic, mint and coriander leaves, make a fine paste.
Place a large saucepan game of thrones game legendado hd of cold water over high heat.Read more, while this recipe is time consuming, it is well worth it!Do not add any additional water.Make a paste of the green chilies, onions, mint, coriander leaves, ginger and garlic.Pachakam, pachakam means cooking in kerala and m welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes.If the water is not sufficient, you can sprinkle hot water and stir.Measurements used 1 cup rice 250 ml We are using 2 cups rice and 750 grams meat.Keep this aside in a plate.
Add in the yogurt.
Make sure there is no water left in rice.