\u00a0<\/p>\n
COURTESY MIRIAM VALLY<\/span><\/em><\/p>\n 1 chicken disjointed 8 pieces <\/span> Method:<\/span> Method: <\/span> AN OPTIONAL RECIPE FOR BIRYANI..<\/strong><\/span><\/p>\n Ingredients are all the same.<\/span> \u00a0 COURTESY MIRIAM VALLY 1 chicken disjointed 8 pieces Masala ingredients:2 Level dessert spoons rough salt (as required)1 \u00bd level dessert spoons red ginger garlic masala\u00bd dessert spoon extra garlic 1 \u00bd dessert spoons pure red chillies grounded (as requires)1 level teaspoon arid(tumeric)2 heap dessert spoons fine Dana (preferably white not roasted)1 heap dessert spoon […]<\/p>\n","protected":false},"author":1,"featured_media":36960,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[105],"tags":[],"class_list":["post-18109","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eid-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2018\/10\/Bombay-biryani.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-4I5","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-23 01:08:22","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/18109","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=18109"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/18109\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/36960"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=18109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=18109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=18109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Masala ingredients:<\/span>
2 Level dessert spoons rough salt (as required)<\/span>
1 \u00bd level dessert spoons red ginger garlic masala<\/span>
\u00bd dessert spoon extra garlic <\/span>
1 \u00bd dessert spoons pure red chillies grounded (as requires)<\/span>
1 level teaspoon arid(tumeric)<\/span>
2 heap dessert spoons fine Dana (preferably white not roasted)<\/span>
1 heap dessert spoon whole jeeroo<\/span>
1 lemon( juicy lemon)<\/span>
\u00bd cup of oil and ghee mixes<\/span>
\u00bd packet of saffron boiled in a little water<\/span>
1 large cup of a sour milk<\/span>
A few blobs of butter<\/span>
3 dessert spoons tomato puree or one large tomato liquidised<\/span><\/p>\n
Mix all the ingredients together . Allow the mixture to blend well for a few hours. Mixture can be made overnight.<\/span>
Biryani ingredients:<\/span>
1 \u00bd cups of boiled masoor<\/span>
3 to 4 potato’s sliced in half and fried <\/span>
Eggs (optional)<\/span>
1 \u00bd cup of peas<\/span>
2 medium size cups of basmati rice<\/span>
Rapid Boiling between 8 and 9 minutes with salt and strain.<\/span>
\u00bd cup of crushed fried onion<\/span><\/p>\n
Leave 1 dessert spoon of masala mixture in a dish use the rest to marinate the chicken<\/span>
To set the biryani:<\/span>
Use a pot of approximately 65 to 70 cm in circumference<\/span>
Steps for setting biryani:<\/span>
1) Add 1\/4 cup of oil<\/span>
2) Spread a handful of masoor over the oil<\/span>
3) add marinated chicken over the masoor <\/span>
4) spread rest of the masoor and peas around the chicken mixture <\/span>
5) arrange potato’s <\/span>
6) to a level cup of boiled rice add the dessert spoon of masala left aside <\/span>
7) mix masala with rice <\/span>
8) arrange masala rice over the potato’s <\/span>
9) add rest of the rice over the masala rice <\/span>
10) add blobs of butter over the rice and sprinkle a little saffron water<\/span><\/p>\n
Add the following to the masala mixture . prepare this mixture separately..<\/span>
2 cups of yoghurt instead of sourmilk<\/span>
\u00bd cup nestle cream<\/span>
2 dessertspoons sourcream<\/span>
1\/4 cup crushed almonds with skin<\/span>
!\/4 cup pecan nuts crushed<\/span>
1\/cup cashew nuts crushed<\/span>
2 dessert spoon coconut flakes<\/span>
1 dessert spoon tal\/ seseme<\/span>
seeds<\/span>
extra saffron water<\/span>
1\/2 cup ghee and oil mix<\/span>
Few curry leaves whole green chillies<\/span>
Method<\/span>
In a large bowl add youghart, cream sourcream and saffron water Whip the mixture thoroughly .Add all the nuts , seseme seeds and coconut <\/span>
Method<\/span>
Heat ghee . Add curry leaves and green chillies . When mixture begin to sizzle add to yougart mixture Add the mixture to the biryani masala mixture . and follow biryani receipe<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"