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Preparation Time : 20
Cook Time : 30
Total Time : 50
Basmati rice 3 cups
lemon rind (grated) 2 nos
strands of saffron 4-5 nos
salt 1 pinch
kesar/orange color (little) 1 pinch
cashewnuts 1/4 cups
almonds 6-7 nos
cinnamon sticks 4 nos
green elaichi 7 nos
Chicken : chicken 1 nos
tomatoes (chopped) 4 nos
tomato puree 2 tbsp
salt 1 pinch
chilli powder 1 tsp
turmeric (pinch) 1 pinch
garam masala 1 tsp
jeera masala 1/2 tsp
carrot (grated) 1 nos
capsi (grated) 1 nos
lemon juice 1 tsp
biryani masala 1 tsp
boil rice in salt, cinnamon and elaichi when all most done strain all water out.
put 4 tbsp of ghee/oil in the pot and add strained rice, lemon rind grated, soaked saffron strands and color in it, mix well...
heat up 1 tbsp of ghee and fry the almonds and cashewnuts add to the rice and toss well..
keep for simmering when done do dhuuan/smoke, lower a foil bowl on the rice, put red hot charcoal pcs on it n pour ghee, cover the lid properly and do not let the smoke escape....
Chicken: marinate chicken 1 or 2 hrs before in salt, cinnamon powder, ginger garlic paste, chilli powder and turmeric powder...
take a big bowl put tomatoes, chilli powder, garam masala, jeera powder, turmeric, lil salt, lemon, carrot, capsicum and tomato puree mix all well add oil it..
On a greased baking tray or casserole put tomato gravy and chicken, cover with foil and bake in oven on 220°C when chicken done open de foil and dry up the masala in oven.
remove from oven do same dhuaan like in rice and cover with the foil....
while serving lay rice on a platter o casserole n put chicken n masala on top of the rice...
serve with soup or shurbah n onion rings and lemon slices....
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