(INGREDIENTS)
Chicken Biryani
Chicken----sava kilo
Rice ---- one kilo
Ginger Garlic Crushed ---- Two Tablespoons
Salt ---- to taste
Onion (finely chopped)----Three medium sized
Tomatoes (finely chopped) ----- Six medium sized
Curd (whipped) ----- one bowl
White cumin ---- one teaspoon
Ground turmeric----one teaspoon
Ground Red Chilli----Two Tablespoons
Coriander ground ---- one tablespoon
Ground hot spices----one tablespoon
Green chillies (finely chopped) ---- 6 to 8 nos
Coriander (finely chopped) ---- Half a bunch
Mint (finely chopped) ---- Half a bunch
Proven Hot Spices ----- Two Tablespoons
Yolk color ---- a pinch
Milk---- a bowl
Kewra Essence ----- A few drops
Cooking oil---- one bowl
METHOD
Heat the cooking oil in a pot on medium heat for three to five minutes and add the hot spices - when it starts to crackle, add the onion and fry until golden brown -
Add ginger, garlic, turmeric and cumin and cook for two to three minutes and then add tomatoes and cook until the tomatoes are cooked.
When the tomatoes are well decomposed and turn into a paste, add chicken, salt, red chillies, ground coriander, ground hot spices, green chillies, green coriander and mint - then add yogurt and mix well and mix well on medium. Cook on high flame for twelve to fifteen minutes-
Boil the rice for a minute (three to four minutes before boiling) with a little hot spices and strain the water through a sieve-
Spread the chicken in a large pot and place a layer of rice on top of it.
Cover the pot and keep it on a hot pan for 15 to 20 minutes and cook on a low flame (on the tail).
