preparation time : 30 minutes
serve: 6-8
ingredients :
chicken 1 or 1.5 kg in large pieces
salt to taste
ginger garlic paste 2 tbsp
black whole pepper corn 5
fennel seeds 1 tsp
coriander seeds 1 tbsp
garlic clove 1
ginger 1 small pieces
rice 1 kg ( soaked in water )
curd 1 cup
fresh milk 1 cup
clarified butter 1 cup
mint leaf 1 bunch
biryani masala 1 packet
chopped onion 3
lemon 3
green chillies 8
yellow food color pinch
salt to taste
method :
- in a pan take 1 glass water along with chicken pieces , ginger piece, garlic cloves , fennel seeds , coriander seeds , black whole pepper and and cove and cook 15 minutes or till chicken get cooked , drain the water in a bowl and set aside this stock will use later , remove the chicken pieces in separate bowl .
- drain the water of rice and cook it with prepared chicken stock till it get 90 %done . set aside .
- heat clarified butter in a pan add chopped onion and sauté till it get golden brown remove half of it in a bowl add ad ginger garlic paste with left of onion and stir for a while then add biryani masala , curd , green chillies and chopped fresh mint leaf , and squeeze 2 lemon juice and give it a gentle stir , cook for 3 minutes . then add chicken pieces .
- place a layer f coked rice and pour 1 cup of milk and clarified butter . lemon juice (2) and cover and cook on very slow flame for 15 minutes .
- serve with any raita .
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