Masukan pisang kedalam campuran tepung aduk2 sebentar terus masukan kedalam baskom yang berlubang lalu masukan ke dalam air .. lalu masukan kembali kedalam tepung.. lakukan 3 sampai 4 kali sampai terlihat keriting nya ya.. baru di gorengStarting late, there was a tremendous rendang conflict realized by Master Chef UK judges who said that chicken rendang should have crisp skin, which abraded the entire country of Malaysia, Singapore and Indonesia and the event changed into an electronic life battling.

Method of Sobat

Stage 1

Take an ideal muslin material and tie the cubed onion pieces, garlic units, whole ginger, dull cardamom cases, dim peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace in it. This is called pack garni.

Stage 2

In a cooking pot, take water, cubed chicken and a teaspoon of salt. Turn on the fire. Add to it, the pack garni and bubble for around 20 minutes or until chicken finishes.

Stage 3

Remove the pack garni and keep the stock with chicken pieces aside. The ‘yakhni’ is readied.

Stage 4

In a skillet, heat oil and fry onions. Approach 1/4 of it and keep aside.

Stage 5

In the remainder of the onions, incorporate cumin seeds, ginger garlic stick, tomatoes, salt, red bean stew powder, coriander powder and seared nourishment for 3 minutes.

Stage 6

Incorporate yogurt, garam masala and green cardamom. Cook on a medium high warmth till the tomatoes get sensitive.

Stage 7

Incorporate fennel seeds and chicken pieces to the masala and let it stew for an extra 2 minutes.

Stage 8

Add this masala to the prepared yakhni (stock) in the cooking pot, turn on the glow and cook the rice uncovered for 5 minutes or till water dissipates.

Stage 9

Sprinkle seared onions on the rice, incorporate a tbsp of ghee and seal the pot with foil or atta hitter so the flavors don’t escape.

Stage 10

Cook on a low warmth for 15 minutes or till the rice is done.

Stage 11

Welcome the hot Yakni Pulao with cucumber raita.

Fixings

chicken 1 kg

onion 2 pieces medium

garlic 1 tsp

ground garlic 1 tsp

tomato 3 pieces

garam masala (zeera, daarcheeni, long, kali mirch)

ghee 1/4 kg

adrak 1 chamach

mirch 1tsp

haldi 1/2 tsp

salt hasb-e-zroorat

khush dhania 1tsp

water 15 cups