600 gm basmati rice
salt as required
1 teaspoon coriander powder
2 tablespoon garlic glue
1 tablespoon tomato puree
400 gm white onion
5 green cardamom
4 tablespoon milk
4 tablespoon mint leaves
half kilograms chicken thighs
1 teaspoon garam masala powder
2 squeezes saffron
1 tablespoon ginger glue
4 green bean stew
300 gm tomato
2 teaspoon cumin seeds
6 tablespoon refined oil
For Marination
1/2 teaspoon bean stew powder
6 tablespoon plain greek yogurt
1 teaspoon powdered turmeric
Source
Stage 1 :)
To set up this mouth-watering biryani formula, you need to marinate the chicken. For the equivalent, take a huge bowl and include Greek yogurt in it alongside turmeric, bean stew powder alongside salt according to your preference for a little bowl. Blend well utilizing a spoon and after that, include the chicken thighs in the blend and rub with this blend. Keep aside for around 20-30 minutes, with the goal that the yogurt blend is appropriately consumed by the chicken. Additionally, absorb saffron the milk to make saffron milk and keep aside.
Stage 2 :)
In the in the interim, pour refined oil in a profound bottomed skillet, keeping it on medium fire. Include cumin seeds and green cardamom in it and saute for around 2 minutes. When done, promptly include the cut onion and sear for 2-3 minutes in a row. Cause sure you don't to consume it, so when the onion begins to get dark colored in shading, include tomatoes and tomato puree and sear for an additional 5 minutes.
Stage 3 :)
Next, add the cut green chilies to the blend alongside ginger-garlic glue, browning the blend once more for a moment. At that point, include coriander powder and turn the fire to medium-low while mixing and cooking the masala. Rapidly, include the marinated chicken and blend for some time with the goal that the fixings ingest the juices appropriately.
Stage 4 :)
Turn the fire to medium again and heat-through for around 5-6 minutes just to surrender it to low warmth. Spread with a top and let stew for 5 minutes. Make a point to continue mixing during the whole procedure, else the chicken may adhere to the base, in the long run winding up consumed. You can include little water, on the off chance that you discover the consistency excessively thick.
Stage 5 :)
When done, turn off the fire and include half of the bubbled rice in the skillet and keep the rest aside until required. Sprinkle milk drenched saffron alongside garam masala, mint and coriander leaves. Put the rest of the rice over this layer and enhancement.
Stage 6 :)
Ultimately, spread the top, turn the fire to low medium and let the rice cook for around 5 minutes. When done, put it off and let the biryani remain secured for about an additional 10 minutes.
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