Heat enough ghee in a broad heavy-based pan. Fry the onions till brown and crisp. Strain onions from the ghee and transfer on to an absorbent paper and set aside. 3. In 1/2 cup of the ghee that is ...
Cool it down and then ground all spices by using a grinder to make a powdered form of it. Bengali biryani masala is ready to use in this recipe. Now take the chicken pieces (curry cut), first, clean ...