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Preparation Time : 300
Cook Time : 40
Total Time : 340
Chicken 500 gms
curd 50 gms
Ginger Garlic Paste 1 tsp
Red Chili Powder 2 tsp
Salt 2 tsp
cumin powder 2 tsp
Coriander Powder 2 tsp
Oil 1/2 cups
Ghee 1/2 cups
onion 1 nos
Basmati Rice 300 gms
Lemon Juice 1 tsp
Star Anise 1 nos
Shah Jeera 1 tsp
Green Cardamom 3 nos
Cinnamon Stick 1 nos
Mace 1 nos
Cloves 4 nos
Fried onion/Birista 1 bowls
Biryani Masala 1 tsp
Saffron Soaked Milk 2 tsp
Meetha AataR 1 drop
Keora Water & Rose Water 1 tsp
Boiled Egg 3 nos
Boiled Potato(cut into halves) 3 nos
Wheat Flour 1 cups
Marinate the chicken with salt, curd, turmeric powder,red chilli powder,ginger garlic paste,cumin powder & coriander powder.Marinate it for at least 4 to 5 hours.
Soak the rice in water for 30 minutes.
Half boil the rice with lemon juice,shah jeera,cinnamon stick,cloves,mace,cardamom & 2tspn ghee.
Drain excess water & keep aside.
Heat oil & fry boiled eggs & potato mixed with salt & turmeric powder.
For making chicken gravy, add chopped onion & ginger garlic paste & saute it for a while.
Add matinated chicken & all spices.
Add some hot water, cover it & let it cook on low flame untill the chicken is soft cooked.
After that open the lid & adjust salt & gravy.
Now take any heavy bottomed vessel & start layering the biryani.
Place the cooked chicken in the vessel evenly.
Spread half cooked rice on it.
Place boiled ,fried eggs & potatoes on it.
Sprinkle biryani masala,saffron soaked milk,ghee & birista.
Layer the remaining rice on it.
Sprinkle saffron soaked milk,meethi aatar,keora water & rose water.
Mix some water in wheat flour to make a dough.
Now cover the vessel with lid & seal it with wheat dough.
Cook over low heat for 25 minutes.
Switch off the flame & keep rest for another 15 minutes.
After that open the lid, mix the layers & serve it with salad & raita.
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