cooking time : 30 -45 minutes
preparation time : 15 minutes
ingredients :
skin less chicken 1 kg
kabuli chicken pea 2 cup soaked in water over night
turmeric powder 1 tsp
red chilly powder 1 tbsp
ginger garlic paste 1 tbsp
lemon 4
whole spices 1 tbsp
yogurt 1 cup
green chillies 6
green cardamom 4
onion 4 sliced
oil/ butter 1 cup
yellow food color pinch
salt to taste
fried onion 1 cup
mint leaf 1 cup
coriander leaf 1 cup
milk 1 cup
biryani rice boiled 3 cups (recipe here )
method :
- take soaked kabuli chane(kabuli chick pea) in pressure cooker add water 1/2 tsp salt and 1 tsp turmeric and boil .
- when it get boiled drain the water and set aside .
- in a pan heat oil/ghee onion and sauté till it get golden color , add ginger garlic paste and stir for a while add bay leaf , whole pepper corns , and green cardamom ,and saute .
- add chicken pieces and sauté till chicken changes color add yougurt , mint leaf , red chilly powder , green chillies , and pour two lemon juice and cover and cook till chicken get 80% cooked . do not add water .
- grease a heavy bottom pan with butter place a layer of rice (1/2 )
- then place a layer of cooked chicken followed by boiled chick pea, then spread fried onion , 1 lemon juice , mint leaf .
- again place the left of rice over it . pour 1 cup of milk , spread pinch of food color , pour left of lemon juice .
- spread fried onion , mint leaf , and coriander leaf .
- cover the pan and cook on high flame for 7 minutes then on slow flame for 10 minute.
- serve with any raita ,or salad
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