necessary ingredients
Chicken 1 kg
Basmati Rice Half
Water 2 glasses
Ginger paste a little spoon
Garlic paste a little spoon
Green pepper 3, finely chopped
Mint leaves one cup, cut
Coriander leaves one cup, cut
Red pepper powder one teaspoon
Saffron 8-10 threads
Half cup milk
Yogurt / yogurt two cups
Lemon juice 3 tablespoons
Clove 7-8
Tejastan 2
Green cardamom 4-5
One inch piece of cinnamon
Ghee 2 tablespoons
Oil three quarter cup
Salt to taste
Spices for making paste
Clove 7
Green cardamom 4
Cinnamon half inch piece
Half small pepper
a pan
A heavy fried wok or tapeli
- pressure cooker
Method
Before that, put saffron in milk and keep it aside.
After this, grind 7 cloves, 4 cardamom, half inch cinnamon and black pepper.
Now put oil in a pan and keep it on high flame for hot.
Then add onion and fry until it turns golden. Remove it in the plate and cool it.
Close the flame and grind onion.
Now mix the ginger-garlic paste in the chicken and mix it well.
Then add red chili powder, salt, half coriander leaves, half a pinch of leaves, lemon juice, green chillies, standing spices powder, onion, curd and onion fried oil, then mix it well and keep it for 2 hours.
Now put a thick bottom pan on medium flame. Put the marinated chicken in it and cook it until it becomes light golden. Take it out in a second vessel. Clean the wok.
- Add water, rice, cloves, cinnamon, cardamom and cinnamon to the pressure cooker.
Add salt to taste and put it on medium flame. Keep in mind that the cooker lid is not to be closed. It is full of top cover.
When it comes to boil or rice gets cooked up to 80%, then by shutting down the heat, filter out the rice water and keep it spread on a large plate.
Now put heavy frying pan on medium flame and put ghee in it.
When the ghee becomes hot, then spread the first half rice in it and then chicken over it. Then spread the rice left over the chicken.
Then spread the saffron milk, mint leaves and coriander leaves on rice.
Finally put the remaining ghee on top of it. - Cook the lid of the pan and cook for 12-15 minutes on a low flame.
- Remove the biryani in the plate after a certain time and eat with joy and feed others too.