preparation time : 30 minutes
ingredients :
chick peas 1 cup
chicken breast 4
ginger garlic paste 1 tbsp
salt to taste
onion 2
red chilly powder 1 tbsp
tomatoes 3
turmeric powder 1 tsp
yogurt 1 cup
black cardamom 2
cinnamon stick 1 inches
cloves 3
green chillies 7
mint leaf 1 cup
ghee 1 cup
water 1 cup
kewra Essene/ biryani essence 5 drops
fried onion 1/2 cup
preparation :
- wash the chick peas and soak in water over night then drain the water and boil it with fresh water . (do not add much water )
- boil the rice till it get cooked 70 %and drain the water set aside .
- take curd in a bowl and whisk it add chopped mint leaf and chopped green chillies and set aside .
- cut the chicken breast pieces in small pieces .
method :
- melt 3 tbsp ghee/ clarified butter in a pan and cinnamon stick , and clove , then add chopped onion and sauté till onion get golden color . add ginger garlic paste and chicken and sauté till chicken changes the color .
- add turmeric powder , red chilly powder and tomatoes and saute cover and cook for 5 minutes .
- add boiled chickpeas and stir . so that chicken and chick peas get mixed well.
- in a pan melt 3 tbsp butter then place a layer of rice then place chicken peas and chicken mixture .then mint and curd mixture .
- then again place the layer of rice . and add few drops of kewra essence , cover and cook on high flame for 5 minutes then on slow flame for 10 minutes .
- remove in a platter garnish it with fried onion and serve .
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