雞肉印度香飯 – 印度餐廳風味食譜

1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/雞肉印度香飯 – 印度餐廳風味食譜rich600338<blockquote class="wp-embedded-content" data-secret="Fvyr7wDFs1"><a href="https://marcwiner.com/zh-hant/biryani-au-poulet/">雞肉印度香飯 – 印度餐廳風味食譜</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/biryani-au-poulet/embed/#?secret=Fvyr7wDFs1" width="600" height="338" title="雞肉印度香飯 – 印度餐廳風味食譜 — Marc Winer" data-secret="Fvyr7wDFs1" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2026/10/Biryani-au-poulet-en-tete-750x563.jpg600450以優格醃漬的雞肉，搭配整粒香料烹煮的巴斯馬蒂米，層層堆疊後放入密封燉鍋，以蒸氣燜熟的雞肉印度香飯。https://marcwiner.com/zh-hant/biryani-au-poulet/zh-hant雞肉比瑞亞尼香飯 - 印度餐廳風味食譜印度主菜2060806份400 克洋蔥， (切細絲)700 毫升無特殊氣味的食用油， (油炸用)6 大瓣大蒜1 塊薑 (新鮮，長 2.5 公分)4 青辣椒500 克雞小腿， (去皮，中等大小)500 克雞腿上段， (去皮，中等大小)175 克原味優格， (全脂濃稠型)3 茶匙喀什米爾辣椒粉0.75 茶匙薑黃粉3 茶匙芫荽籽粉1 茶匙鹽1.5 大匙檸檬汁5 克香菜葉 (新鮮，粗略切碎)5 克薄荷葉 (新鮮，粗略切碎)80 毫升炸過洋蔥的油1 大匙印度酥油， (可省略，但建議使用)0.5 大匙比瑞亞尼瑪薩拉香料粉400 克巴斯馬蒂米2 大匙食用油0.5 大匙檸檬汁6 顆綠豆蔻1 段肉桂棒 (長 1 公分)4 粒丁香1.25 茶匙鹽水， (煮米用)三分之一炸洋蔥， (預留備用)5 大匙印度酥油3 青辣椒， (劃開)1 大匙薑 (切細絲)8 克新鮮薄荷與香菜， (切碎)1 茶匙比瑞亞尼瑪薩拉香料粉15 絲番紅花2 大匙牛奶 (熱的)1.5 茶匙露兜樹花水， (可省略)0.25 茶匙食用色粉， (橘色與黃色)48https://marcwiner.com/wp-content/uploads/2026/10/Biryani-au-poulet-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400