cooking time : 30 minutes
preparation time : 15 minutes
serve: 6
ingredients :
sela or basmati rice 1/2 kg soaked in water for 1 hour
chicken skin remove 12 piece 1 kg
lemon juice 2
ginger garlic paste 1 tbsp
yogurt 1 cup
black pepper crushed 1 tsp
sliced green chillies 7
chopped onion 2
fried onion 1/2 cup
yellow food color pinch
oil 1 cup
butter 2 tbsp
mint leaf 1 cup
cream 1 cup
milk 1/2 cup
salt too taste
biryani essense or kewra essense few drops
to serve :
raita 1 cup ( optional )
method :
- marinate chicken with ginger garlic paste for 1 hour .
- add 1 cup yogurt , green chilly paste , salt ,1/2 of chopped mint leaves and cook for 10 minutes on slow flame. when water get evaporate add crushed peppers , and squeeze 2 lemon juice in it .
- add fresh cream and stir for a while .
- in a separate pan fry the onion and pour that hot oil over chicken being
cooked . - in a separate pan boil rice with bay leaf 3 green chilly slices . when rice get cook about 60% drain the water and set aside .
- place a/2 of that rice in a pan add a layer of cooked chicken over it . again place left of rice over it .
- put butter. 1 tbsp clarified butter , milk ,fried onion , kewra Essene , and pour 1/ cup of milk over the top .
- tightly cover the pan cook on high flame for 5 minutes then on slow flame for 10 minutes .
- serve with curd raita .
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