Chicken Biryani is a recipe that most of the non-vegetarians eat with big chakra. Chicken Biryani is considered as a trademark dish of India. Although it is a Mughlai dish but the way Chicken Biryani has spread its feet in India, hardly any other part of the world can be found Today we will learn to make chicken biryani in this issue.
500-750 grams of meat (mutton / chicken), 500-750 grams of rice (soaked for 10 minutes), 2 cups of ghee, 3 medium-sized cut onion, 4 medium sized finely chopped tomatoes, 150g curd, 2 Table spoon garlic paste, 2 table spoon ginger paste, 1 table spoon kavda, 1 pad finely chopped green coriander, 1 pinch of yellow color (4 tablespoons mixed in water), 1/2 granely finely chopped mint, salt according to taste , 45 gm Biryani masala
Heat ghee in a pan and heat it and add onion and make it golden. Then add the meat and fry for 5-10 minutes.
Now pour 4-5 cups of water and cook on a low flame (water is not necessary for chicken).
When the meat becomes soft, add tomatoes, ginger, garlic, curd and biryani masala and cook for 10-15 minutes again.
Boil the rice by adding 12 glasses of water in a separate pan and salt according to the taste, until the rice is half-dead. Remove the water and keep it aside.
Put rice and meat curry layer in another pan. One layer of rice, then curry. Place a three-four layer in this way. Spread the color of the food on each layer, green coriander, mint and kewada. Cover and cook on low flame for 10-15 minutes and then take off and present it incandescent.
