Ingredients:
For chicken
Chicken one kilogram
Water eight cup
Ginger one in. piece (cut huge pieces)
Garlic twelve cloves
Onion (sliced) one
Salt one tsp
All spices (garam masala) one tbsp.
Boil the chicken with on top of ingredients. once half done, then strain it. Discard all the remaining ginger and garlic that's left. once the chicken is cooked, the broth remains about six cups.
Cook rice in this six cups of stalk (cook the rice in same manner as you cook for biryani, on high flame). If you're feeling that stalk is in excess then drain it, otherwise the rice gets totally cooked during this chicken stalk.
For Masala:
Rice 750 grams
Oil 1/2 cup
Ginger and garlic paste two tbsp
National city biryani masala one packet
Brown onion 1/2 cup
Tomato one (slices, cut rings)
Coriander and mint leaves 1/2 cup
Yogurt one cup or one pao
Green chillies six,8
Yellow color a pinch
Kewra one tsp
Method:
In oil, add brown onion, ginger garlic paste and sauté it. Then add green chillies and national city biryani masala and water (about 0.5 cup), and stir it, then add cooked chicken and cook it. now add yoghurt, the chicken can get cooked in yoghurt water.
Now in a very huge pan, create one layer of rice, then unfold the chicken masala over it, and also place tomato slices, coriander and mint leaves on that, then cover it with another layer of rice. within the finish add kewra water (kewera + yellow color), sprinkle brown onion and a pair of tbsp of ghee or oil on that. Keep it on high flame for five minutes and ten minutes on low flame.
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