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Ingredients:

  1. Leg piece chicken-600 gramschicken biriyani
  2. Basmati rice-2cups
  3. Oil-3 tsp
  4. Cinnamon-1 inch stick
  5. Bay leaves-2nos
  6. Cloves-5-6
  7. Green cardamoms-3-4nos
  8. Onions(sliced)-2 medium
  9. Turmeric powder-1/4 tsp
  10. Tomatoes(chopped)- 2 medium
  11. Salt to taste
  12. Ginger paste-3/4 tsp
  13. Garlic paste-3/4 tsp
  14. Red chili powder-1/2 tsp
  15. Biriyani Masala-1-2tsp
  16. Onions(sliced and fried brown)-3 medium
  17. Garam masala powder-1/2 tsp
  18. Fresh mint leaves
  19. Fresh coriander leaves
  20. Milk 1/2 cup
  21. Saffron – 2-3pinch
  22. 1 Eggs(boiled and sliced)

Procedure:

  • Heat water in a pot.
  • Add cinnamon, bay leaves and cardamoms into water. Boil rice(3/4 boiled) and set aside.
  • Heat oil, Add sliced onions and sauté. Add ginger-garlic paste, red chili powder
  •  Add turmeric powder and mix Add tomatoes and salt and mix
  • Fry the masala properly until the oil is not released from the masala and stats to float over the masala in the pan.
  • Add chicken cubes and continue to sauté.
  • Then add 1 cup water and cook till the water starts boiling. Make proper chicken greavy.
  • Take another deep pan. Add chicken curry one layer den upper that make a layer of rice.
  • On rice layer add saffron –milk mix 1-2tsp, mint leaves, crushed black paper, 1-2tsp ghee, biriyani masala and repeat it with another chicken layer.
  • Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.

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