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| Prep Time | 1 hours |
| Servings |
people
|
Ingredients
- Boneless Chicken - 1/2 kg
- Seeraga Samba Rice - 1/2 kg
- Curd - 200 gm
- Ginger garlic paste - 2 tbsp
- Green chili - 4
- Mint and coriander(one hand) -
- Tomato - 2 grind
- Onion - 2
- Red chili powder - 1 tsp
- Salt(as per taste) -
- Cloves - 5
- Cinnamon - 4
- Cardamom - 4
- Bay leaf - 2
- saffron / food color - 1 pinch
- Oil - 5 tbsp
- Ghee - 2 tbsp
- Lime juice - 1 tsp
- water 3.5 cups -
Ingredients
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Instructions
- Clean Boneless chicken and keep aside.soak rice
- Now strain curd with strainer and keep aside hung curd will form after 2 hours
- Now add 2 green chili and mint and coriander saute for a minute
- Now add 1 tsp curd and mix well
- Now add water 3.5 cups and cook 3/4th percent and drain
- Now keep aside and allow to cool
- Take two tbsp and mix with saffron or food color and keep aside
- Now add onion and green chili and saute well and take some fried onions for garnish
- Now add tomato and saute well till raw smell goes
- Now add marinate chicken saute well till it cooks
- Now add little mint and coriander and mix well
- Now add in heavy bottom pan grease oil add chicken curry
- Now add rice and layer color rice and fried onions too
- Now sprinkle mint and close with lid and keep dum in stove with double stand for 10 minutes
- Now its ready to serve. fluff with fork and mix well
- Now its ready to serve Bone less chicken Biriayni
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