HYDERABADI CHICKEN BIRYANI
- Chawal Adha Kilo
- Murghi 3 Paao
- Laal Mirch Powder 1 Khanay Ka Chamach
- Namak Hasb E Zaiqa
- Adrak, Lehsan Pa Past 2 Khanay K Chamach
- Piyaz Hasb E Zaroorat (Tarkay K Liye)
- Lemon 4 Adad
- Podeena 1 Chothai Gathi
- Hara Dhaniya 1 Chothai Gathi
- Hari Mirch 4 Se 6 Adad
- Kali Mirch 1 Chaye Ka Chamach
- Sabit Elaichi 3 Se 4 Adad
- Sabit Zeera 1 Chaye Ka Chamach
- Zarday Ka Rang 2 Chaye Ka Chamach
- Dahi 1 Cup
- Doodh 2 Khanay K Chamach
- Oil/Ghee Adha Cup
- Chicken Main Namak, Laal Mirch, Kaali Mirch, Lehsan Aur Adrak Ka Past, Dahi Aur Zeera Shamil Kr K Aek Ghantay K Liye Rakh Den
- Chawal Obaal Len Aur Osmain Podeena, Hari Mirchen, Sabit Elaichi, Namak Aur Sirka Daal Den
- Aek Kani Chawal Paka Kr Nikal Len
- Ab Aik Bartan Main Thora Sa Oil Garam Kren Aur Baghair Paani Dalay Halki Aanch Per Murghi Daal Kr Dhak Ker Pakayen
- Jab Murghi Ka Pani Khushk Ho Jaye Tou Dhaniya, Podeena Aur Lemon Ka Rass Daal Ker Otaar Len
- Ab Aik Bartan Main Thora Oil Dalen Phir Chawal Ki Taih (Layer) Phir Murghi, Past, Dhaniya, Podeena Aur Phir Baqi K Chawal Daal Den
- Ab Aik Darmiyanay Size K Piyaz Ko Tail Main Fry Kr K Bhagar Ker Len Aur Chawlon Per Daal Den
- Akhir Main Zarday Ka Rang Doodh Main Ghol Kr Aur Lemon Ka Rass Daal Kr Kuch Minutes K Liye Dam Per Rakh Den
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