1 kg chicken, pieces large in size
700 gms Basmati rice
5 medium sized onions
2 tbsp Garlic and ginger paste
4 medium sliced tomatoes
6 slit green chillies
1 cup coriander leaves
1 cup plain yogurt
5 tbsp biryani masala
-Wash the chicken pieces with clean water and drain the water completely
-Slice the tomatoes and onions and mix with slit green chillies.
-Chop the coriander leaves and add to the mint leaves.
- whisk the yogurt and set aside. Then wash and soak your rice for around 30mins.
Heat 4 tbsp of cooking oil in a heavy pan ad add the onions. Fry for around 10 minutes until the onions turn light brown. Add garlic and ginger paste and fry for 2 minutes on low heat. Then add the chicken, stir and fry for another 2-3 minutes on high heat. Add biryani masala and add a cup of water, mix and cook for 3 minutes. After 3 minutes add the tomatoes and cook agin for 5 minutes until its soft. Maintain low heat and add the whisked yogurt. Stir and add coriander and mint leaves and cook for 2 minutes.. Cover your chicken and cook with low heat for 25 minutes, until your chicken is tender. Remove the lid, stir and then cover again. Make sure all the water dries out, so that your gravy can be thick.
Boil your rice on a separate sufuria. Once its ready take it from the fire before it dries out completely and rinse it with cold water.
Then take a separate sufuria and put half of your cooked rice onghe bottom. Lay your chicken on top of the rice. Then cover it with the remaining rice, so that the chicken is sandwitched in the middle. Add some mint leaves on top and cover your sufuria with a tight lid. Cook for 8 minutes on low heat. Then once they lapse remove it from the fire and let it rest for 20 mins while still covered. After 20 mins open the lid and stir the chicken and the rice so that it's evenly distributed.
You can serve when it's still hot.
Content created and supplied by: mandey (via Opera News )
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