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| Prep Time | 1 hours |
| Servings |
people
|
Ingredients
- Chicken - 1 kg
- Basmati rice - 1/2 kg
- Onion - 3 nos
- Onion(thinly sliced) - 1 no
- Potato(peeled and cut into 4 pieces) - 3 nos
- Curd - 1 1/2 tbsp
- Rose essence - 3 drops
- Meetha Attar - 3 drops
- Milk - 2 cups
- Food colour - 2-3 pinch
- Ghee - 2 tbsp
- Garam masala powder - 2 tsp
- Chilly powder - 1/2 tbsp
- Ginger(garlic paste - 3 tsp) -
- Water(As reqd) -
- Oil - 1 tbsp
- Salt(As reqd) -
- Cardamom - 2 nos
- Cloves - 3 nos
- Cinnamon - 1/4 inch
- Cashew nuts - 4 tsp
- Kismis - 4 tsp
Ingredients
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Instructions
- Soak basmati rice in water for at least 20 mins. Set aside.
- Add chopped onion and saute till it turns light brown.
- Add chicken and mix well with the onion.
- Mix together curd, ginger garlic paste, chilli powder, salt and garam masala powder with 1 cup of water in a bowl.
- Add into the chicken. Saute for 1 minute, till it changes to light brown colour.
- Cover and cook the chicken till it forms a thick gravy.
- Heat 2 tsp of oil and fry the potatoes lightly.
- Add some food colour over the potatoes.
- Mix the food colour with a little milk.
- Add sliced onions and saute for 8-10 mts till they turn dark brown in colour. Keep aside.
- Add the food colour, rose essence, metta attar, with lukewarm milk and combine well. Keep aside.
- To prepare the biriyani, take a wide deep vessel and add 2 tbsp of oil. Spread it over the vessel.
- Add some rice in the bottom of the vessel and keep the potato pieces.
- Add chicken on top of the potatoes.
- Add half cooked rice on top.
- Put the combined lukewarm milk on all the sides and on top of the rice.
- Add 1 tbsp of ghee on top of the rice.
- Place the vessel over an iron tawa and cover with lid. Place a heavyweight over the lid.
- Reduce to low flame and heat for 10 minutes.
- Remove weight and the lid.
- Combine gently.
- :- Serve hot with raita and curry of your choice
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