Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, castoal biryani. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Castoal Biryani is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Castoal Biryani is something that I’ve loved my entire life. They’re fine and they look fantastic.

This simple recipe comes from Andhra pradesh coastal side (East Godavari). Lovers of traditional Kenyan Coastal cuisine love the delicacy that is Biryani. This Chicken Biryani recipe is your passport to instant popularity!

To get started with this recipe, we have to prepare a few ingredients. You can have castoal biryani using 15 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Castoal Biryani:

1. Take 3 onions choped finely
2. Take Yellow or red food colour
3. Take Potatoes
4. Take Ginger & Garlic paste
5. Make ready Pilau mix
6. Take 1 kg meat
7. Take Royco muchuzi mix
8. Prepare 2 tomatoes
9. Take 1 Green pepper
10. Prepare Tomato paste
11. Get Maziwa lala (fermented milk)
12. Prepare Lemon juice (optional)
13. Prepare to taste Salt
14. Take 1 cup rice
15. Get 2 cups water

This is probably your best bet to taste Moradabadi biryani in Delhi. Instant Pot Chicken Biryani - The epitome of an one-pot meal made with aromatic basmati rice, tender chicken, spices and herbs that is cooked over low heat for the most. Biryani reached Hyderabad with the invading army of the Mughal emperor Aurangzeb in the This coastal Malabar recipe uses small-grain Khyma or Jeerakasala rice instead of. What differentiates a Biryani from a Pilaf is that in a Biryani, the rice and meat with Non-vegetarian Bhatkali biryani is a special biryany savored in all parts of coastal Karnataka.

Instructions to make Castoal Biryani:

1. Chop onions and deep fry in hot oil until golden brown.
2. Peel and cut your potatoes then add food colour.
3. When the onions are golden brown set it aside.
4. Then add the potatoes in the oil for 1minutes.
5. In another pan or sufuria.Add some oil.Also add ginger,garlic and pilau mix.
6. Add the meat into the garlic and ginger.Then add royco muchuzi mix.
7. When potators are ready cooked set a side.
8. Add 2 chopped tomatoes and green pepper. And add into the meat.
9. Then add tomato paste.Also add the farmented milk.
10. If you want you can add lemon juice.
11. Add salt and mix.After a minute add the potatoes and onions then mix.This is the "rojo"
12. In another sufuria add 2cups of boiling water.Also add some oil and salt.Add also 1cup of rice.When the water is still in the rice.Take a bowl and add water then add food colour pour it in between. And don't mix.Let it drain the water.When the water has drain.You can mix.
13. When the rojo is ready switch the heat.
14. Your biryani is ready

The Kolkata biryani has a separate traditional biryani recipe. Biryani as a form of food came to Kolkata with the nawab of Lucknow, Wajid Ali Shah, who was exiled in Bengal. Chicken Biryani from the streets of Hyderabad, India. Further south in Mangalore, a coastal town in Karnataka, there are seafood varieties of Biriyani. A fragrant Indian rice and chickpea dish infused with Indian spices - vegan adaptable and gluten-free.

So that’s going to wrap this up for this special food castoal biryani recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!