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Preparation Time : 30
Cook Time : 60
Total Time : 90
1 kg chicken cleaned and washed
3 tbsp ginger garlic paste
1 teaspoon red chili powder
250 grams curd
250 grams onions sliced
1/2 kg potatoes
Few Saffron strands( soaked in 1/4 Cup milk)
200 grams khoya/mawa
1 1/2 tsp Garam Masala
2-3 tsp Kewra water
2-3 sticks cinnamon
1/2 tsp shahi zeera
2-3 lts water for boiling rice
2 lemon juice
4-5 tsp salt or as per taste
250 grams desi ghee/clarified butter
6-8 drops meethi ether (sweet fragrance) for nice aroma
Firstly wash and soak rice for 1 hour in sufficient water
Marinate chicken for 10 mins with 1 lemon juice and salt
Peel potatoes add 1/4 tsp ginger garlic paste,1/4 tsp red chilli powder,1 tsp curd,salt,food colour 1-2 tsp desi ghee and water just to cover the potatoes.Keep in medium flame and cook till soft and tender
Take chicken add remaining spices like ginger garlic paste,red chilli powder,garam masala powder,curd.keep for 15 mins
Take ghee in a pan add sliced onions and fry until golden brown.keep half for layering and crush the remaining Half and keep aside.
Fry all chicken pieces One by one and keep aside on a plate when all done add the remaining masala and crushed onions and stir until the masala leaves the oil add chicken pieces with little water and close the lid for chicken to become tender.
Now take a big aluminium pot add sufficient water and keep in on gas stove to boil.Add whole spices and shahi zeera.Once the water starts boiling add soaked rice salt and lemon juice.
Take another pot add cooked potatoes and chicken
Remove excess ghee from chicken add meethi ether (sweet fragnance)and keep aside
Now add the remaining fried onions,khoya,milk,garam masala.
When the rice is 3/4 done strain it and add it on the layer of chicken and potatoes
Finally add saffron (soaked in milk and then the excess ghee from chicken.
Your lipsmacking chicken biryani is ready to be served.
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