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Preparation Time : 30
Cook Time : 30
Total Time : 60
1kg chopped chicken, 500 gm long grain basmati rice, 250 gm beaten yogurt, 50gm sliced onions , 25 gm garlic paste,25 gm ginger paste, 200gm ghee , 10 gm cloves, 1 0 gm green cardamom, 50gm mint leaves, 5 gm kewra water ,10gm javetri(mace),5gm nutmeg, 10gm sahajeera, 10gm sahamarich(white pepper), 4-5string saffron soaked in milk, to taste red chilli powder,salt & sugar to taste,1tomato,1tsp turmeric powder, 2tbsp oil
To prepare this mughlai recipe take a large bowl ,mix yogurt with red chilli powder, turmeric powder along with ginger, garlic paste. Mix all the ingredients well,add chopped chicken into the mix & let the chicken marinate for about an hour. Heat oil in a kada,add green cardamom,sliced onions , then add the marinated chicken & saute the chicken well. Now add tomatoes ,red chilli powder ,ginger,garlic paste & saute them again till the oil separated. Cook the chicken on low - medium flame.Now on another burner boil water in a pan & add the whole spices. Once the water starts boiling add the soaked long grain flavoured rice & cook it. Dry roast the biriyani masala like nutmeg,jayetri,sahajeera, sahamarich,green cardamom,cinamon& then grind them in a grinder.In a kadai add ghee,salt, sugar , dry roasted & grinded biriyani masala,then the boiled rice. Add kewra water. Saute it for five mints. In a copper vessel heat ghee & thenn layer the fried with biriyani masala rice, then the cooked chicken &boiled eggs & then again the masala rice. Now make a final layer of the garnish with mint leaves, fried onions(beresta), saffron soaked in milk & kewra water. Make a of the whole wheat flour & line the lid with it. Seal the copper vessel & put the vessel in a preheated oven on 180 degree centigrate for 15 to 20 mints. Garnish with boiled eggs & serve hot.
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