INGREDIENTS:
Basmati or Zeera samba rice- 1 kg
Chicken- 1 kg
Oil- 50ml
Ghee- 100ml
Onions- 4nos
Tomato- 3nos
Garam masala- 1 tsp
Coriander leaves- 2 Tbsp
Mint leaves- 2 Tbsp
For marination:
Chilly powder- 1 tsp
Jeera powder- 1 tsp
Curd- 100ml
Asfoetida- 1/4 tsp
Ginger Garlic paste- 2 tsp
salt to taste
Masalas to be powdered:
Somph- 2 tsp
Khus Khus- 1 tsp
Pepper- 1 tsp
Elaichi- 8-10nos
Cinammon - 2-3 sticks
Staraniseed- 2nos
METHOD:
Marinate the chicken and keep it aside for 1 hour.
Heat oil and ghee in a heavy bottom vessel. Put in the bay leaves and then the onions.
When the oil is brown put in the powdered masalas and then the well marinated chicken.
Put the chopped tomato and cover and cook the chicken till well cooked.
Meanwhile cook the rice till its 3/4 done.
When the chicken is cooked take half of the gravy and put in the strained rice layer by layer and finally on top sprinkle garam masala powder and the chopped corriander and mint leaves. Tightly cover and cook on a low flame till the biryani is done.
Basmati or Zeera samba rice- 1 kg
Chicken- 1 kg
Oil- 50ml
Ghee- 100ml
Onions- 4nos
Tomato- 3nos
Garam masala- 1 tsp
Coriander leaves- 2 Tbsp
Mint leaves- 2 Tbsp
For marination:
Chilly powder- 1 tsp
Jeera powder- 1 tsp
Curd- 100ml
Asfoetida- 1/4 tsp
Ginger Garlic paste- 2 tsp
salt to taste
Masalas to be powdered:
Somph- 2 tsp
Khus Khus- 1 tsp
Pepper- 1 tsp
Elaichi- 8-10nos
Cinammon - 2-3 sticks
Staraniseed- 2nos
METHOD:
Marinate the chicken and keep it aside for 1 hour.
Heat oil and ghee in a heavy bottom vessel. Put in the bay leaves and then the onions.
When the oil is brown put in the powdered masalas and then the well marinated chicken.
Put the chopped tomato and cover and cook the chicken till well cooked.
Meanwhile cook the rice till its 3/4 done.
When the chicken is cooked take half of the gravy and put in the strained rice layer by layer and finally on top sprinkle garam masala powder and the chopped corriander and mint leaves. Tightly cover and cook on a low flame till the biryani is done.
