Steps to Make Super Quick Homemade Chukauni - My Chicken Biryani Sauce
Hey everyone, it is Drew, welcome to my recipe site. Today, we're going to prepare a special dish, Recipe of Super Quick Homemade Chukauni - My Chicken Biryani Sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chukauni - My Chicken Biryani Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chukauni - My Chicken Biryani Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chukauni - My Chicken Biryani Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few ingredients. You can cook Chukauni - My Chicken Biryani Sauce using 12 ingredients and 8 steps. Here is how you cook that.
I saw chicken biryani and chukauni on TV and thought they looked good so I made this along with chicken biryanito commemorate leaving my home in India and starting my life abroad.
This is much better if you make it and chill in the refrigerator a day before eating.
Chukauni is a Nepalese dish. Indian-style biryani is usually served with raita, but this is how I eat because it always goes well together and is very delicious. For 2 portions. Recipe by Plabar
Ingredients and spices that need to be Get to make Chukauni - My Chicken Biryani Sauce:
- 150 grams Plain yogurt
- 2 medium Potato
- 1/2 of a pack Red chili pepper
- 1/2 tsp Fenugreek seeds
- 1/2 tsp Turmeric
- 3 tbsp Oil
- 1/4 Onion
- 1 tsp Salt
- 1/2 tsp Sugar
- 1 tsp Garlic paste
- Reference
- 1 My Chicken Biryani
Instructions to make Chukauni - My Chicken Biryani Sauce
- Cut the potato into small pieces. Boil in microwave. Finely chop the onion and lightly wash in a strainer.
- Add the onion, boiled potato, garlic paste, salt, sugar, and red chili pepper (cut into 1cm round slices) to the yogurt and mix.
- Heat a frying pan and roast the fenugreek like you would sesame seeds. Put them in a mortar once they've turned a dark brown color.
- Use a pestle to grind the fenugreek into a fine powder.
- Add oil to a pot and put on medium heat. Carefully add the ground fenugreek seeds and tumeric to the oil and mix evenly.
- Once the tumeric is evenly mixed, add the yogurt from Step 2 and mix. Test the taste and adjust with salt as necessary.
- Garnish with coriander leaves and eat. You can also put it in the refrigerator to sit for a day and it will taste even better.
- Serve with chicken biryani.
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