Recipes
Chicken 1/2 kg
Rice 1/2 kg
Coriander 1/2 bunch
Mint 1/2 bunch
Yogurt 250 gm
Green chilies 250 gm
Onions 2
Clarified butter 1 cup
Peas 1 cup
Dried plums 100
All spices as required
Mace and nutmeg powder 1 tsp
Cardamom powder 1/2 tsp
Ginger garlic paste 2 tbsp
Kewra 2 tbsp
Salt as required
heat 1/2cup clarified butter and fry onions till they turn golden brown, and
take out half onions out of the pan. In remaining onions, add 2 tbsp ginger garlic paste, 1/2 kg chicken and hot spices as required.
Soak rice for half an hour. Chop 1/2 bunch of coriander, 1/2 bunches of mint and 250 grams green chilies in a chopper.
When chicken color turns white, add all the chopped mixture in it and also include 1 cup peas. Boil rice in a different pan.
When rice are almost ready for biryani, in chicken gravy, add a layer of yogurt, 1 tsp mace and nutmeg powder, 1/2 tsp cardamom powder, rest of the golden brown onions, 100 grams plums and 2 tbsp kewra.
Put layer of rice over it. Pour rest of the clarified butter on rice and flatten it and allow simmering for 10 to 12 minutes.
