- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 20
Cook Time : 30
Total Time : 50
Ingredients
Serves 4
Chicken into pieces 1 kgs
Rice 1 kgs
Onion 6 nos
Tomatoes chopped 3 big sized
Potato peeled and halfed ( optional) 2 nos
Ginger garlic paste 4 tsp
Yogurt whipped 1 cups
Ghee/oiL 1 cups
Biryani masala 2 tbsp
Kashmiri red chilli powder 1 tsp
Garam masala powder 1 tsp
Nutmeg n mace powder or paste ) 1 tsp
Lemon juice 2 tsp
Coriander leaves chopped 1 cups
Mint leaves chopped 1 cups
Green chillies pieces into slice 8-10 nos
Kesar few threads soaked into hot milk with one tsp sugar
Kewra essence( mix in kesar n milk mixture) 2-4 drop
Fried onion 1/2 cup
Whole garam masala-green black cardamom, black cumin or shahi Zeera, cloves, cinnamon sticks, star anise, bay leaves, black pepper 1/2 tsp
Directions
Make ghee or oil hot and fry the onion until golden brown, add chicken and fry for few minutes on high flame
Add ginger garlic paste n fry few minutes, add biryani masala, Kashmiri red chilli powder, salt and fry for 2 minutes. Add some water and cook on low flame until the chicken is tender.
Add yogurt, garam masala powder n nutmeg n mace powder. Then increase heat and stir fry until oil separates from the gravy.
Add tomatoes n cook few minutes ( don't mash or cooked tomatoes)
Separately_ In 24 glass of hot water add 6 tbsp salt, lemon juice, whole garam masala some oil and soaked rice. Boil until the rice is more than half cooked or 80% cooked. Removed from heat and thoroughly drain the water.
In a pot spread 2tsp ghee and then spread the boiled rice, after that spread the cooked chicken on the rice, then spread coriander leaves, mint leaves, green chillies and kesar or kewra essence milk. Make one or two layers of rice and chicken. Set the pot on a tawa. Cover n cook on low flame untill the rice is completely tender. Mix before serving.
Serving suggestions–Garnish with fried onion or boiled egg.
Served with raita n salad
Uzma Ahmad
81 Recipes
