Ingredients:
- Rice 2 glass (1 kg)
- Ginger paste 2 tbl sp
- Garlic paste 2 tbl sp
- Tomatoes paste 1 cup (3 tomatoes)
- Yogurt 1 cup
- Onion 2 medium size
- Salt as taste
- Red Chili 1 tbl sp
- Biryani Masala 1 packet
- Turmeric powder 1/4 tea sp
- Coriander powder 1 tea sp
- Green Chili paste 2 tea sp
- Coriander Leaves few
- Mint few
- Cloves 5
- Bay leaves 1
- Yellow Food color 1/4th tea sp in 2 tbl sp of water
- Cardamom 5
- Cumin seeds 1 tea sp
- Cinnamon 5
- Dry Tamarinds 5
- Dry Plum 6
- Oil 2 cup
Method:
Take a washed chicken in a bowl and add salt, red chili powder, turmeric powder, coriander powder, yogurt, tomatoes paste, biryani masala, green chili paste, dry tamarinds, dry plums, ginger, and garlic paste in it and marinate for 1 hour. On the other side take a jug of water in a cooking bowl and cover it until it becomes boiled then add cardamom, salt, cumin seeds, cinnamon, cloves, bay leave, and rice. Boil it for 10 mins and then pour off the water. Take a pan add oil and turn on the flame then fry the chicken piece other than adding gravy. After frying separate the chicken and add onion to the remaining oil. Fry until the onion becomes light golden then add the remaining gravy in it. Cook it for 5 mins and then add the chicken pieces and then cook for 10 mins at low flame. The gravy is ready for layering. Place a layer of rice in a pan and then the chicken layer. Like that, you arrange the all layers of biryani and in the end, garnish the mint and coriander leaves and food color in 3,4 parts at top of the layer. Cover the pan and cook it at low flame for 10 mins. After 10mins the biryani is ready to serve in a serving dish with raita.
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