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How to Make Chicken Biryani in Bengali Language - A Delicious and Easy Recipe



How to Make Chicken Biryani in Bengali Language - A Delicious and Easy Recipe




Chicken biryani is a popular dish in South Asian cuisine, especially in India, Bangladesh, Pakistan, and Afghanistan. It is a rice-based dish with chicken, spices, herbs, and sometimes fruits and nuts. Biryani can be made with different types of meat, such as mutton, lamb, beef, or fish, but chicken is the most common and widely available.


If you are looking for a chicken biryani recipe in Bengali language pdf, you have come to the right place. In this article, we will show you how to make a delicious and easy chicken biryani in Bengali language with step by step instructions and pictures. You can also download the pdf file of this recipe at the end of this article.


Chicken Biryani Recipe In Bengali Language Pdf



Ingredients for Chicken Biryani in Bengali Language




To make chicken biryani in Bengali language, you will need the following ingredients:


  • 1Â cups of basmati rice



  • 750 grams of chicken, cut into 1 inch pieces on bone



  • 2 eggs, hard-boiled and peeled



  • 4 small potatoes, boiled and peeled



  • 4 tablespoons of oil



  • 2 onions, thinly sliced



  • 4 green chilies, slit



  • 1/4 cup of chopped mint leaves



  • 1/4 cup of chopped coriander leaves



  • Salt to taste



  • Water as needed



For the marinade:


  • 1/4 cup of yogurt



  • 2 teaspoons of ginger paste



  • 2 teaspoons of garlic paste



  • 1 teaspoon of red chili powder



  • 1/2 teaspoon of turmeric powder



  • 1/2 teaspoon of garam masala powder



  • Salt to taste



For the rice:


  • 4 cups of water



  • 2 bay leaves



  • 4 green cardamoms



  • 4 cloves



  • 2 cinnamon sticks



  • 2 teaspoons of salt



  • A few drops of kewra water or rose water (optional)



Steps for Making Chicken Biryani in Bengali Language




To make chicken biryani in Bengali language, follow these steps:


  • In a large bowl, add the yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala powder, and salt. Mix well and add the chicken pieces. Coat them well with the marinade and refrigerate for at least 2 hours or overnight.



  • In a large pot, bring 4 cups of water to a boil. Add the bay leaves, green cardamoms, cloves, cinnamon sticks, salt, and kewra water or rose water if using. Wash the rice and add it to the boiling water. Cook until the rice is almost done but still has some bite. Drain the rice and keep aside.



  • In a large skillet or kadhai, heat oil over medium-high heat. Fry the onion slices until golden brown and crisp. Transfer them to a plate and keep aside.



  • In the same oil, fry the boiled eggs until golden brown on all sides. Transfer them to a plate and keep aside.



  • In the same oil, fry the boiled potatoes until golden brown on all sides. Transfer them to a plate and keep aside.



  • In the same oil, add the green chilies and fry for a few seconds. Then add the marinated chicken along with any remaining marinade. Cook over high heat for 10 minutes or until the chicken is almost done.



In a large oven-proof dish or handi, layer half of the rice at the bottom. Sprinkle half of the mint leaves and coriander leaves over it. Then spread the chicken along with its gravy over it. Sprinkle some fried onions over it. Then layer the remaining rice over it. Sprinkle the remaining 29c81ba772


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