Bombay Chicken Biryani

Chef: Rida Aftab

Ingredients

Rice:      1 kg  Chicken:      1 kg  Cumin seeds:      20 gm  Black pepper:      5 gm  Clove:      5 gm  Cinnamon:      5 gm  Black Cardamom:      4  Green Cardamom:      4  Chinese Salt:      10 gm  Turmeric:      1 tsp  Crushed red pepper:      20 gm  Yellow color:      20 gm  Plum:      10  Chaat masala 2 tsp Salt:      to taste  Tomatoes:      250 gm  Coriander leaves:      ½ bunch  Mint leaves:      ½ bunch  Green chilies:      20 gm  Ginger garlic paste:      2 tsp  Lemon:      2  Yogurt:      250 gm  Fried onion:      50 gm  Oil:      250 ml

Recipy

1. Wash 1 kg rice and soak in water. Then boil rice till 3/4th done. 

2. Heat oil in a pan, add 2 tsp ginger garlic paste and sauté till golden brown. Now add 1 kg chicken and fry well. 

3. Then add cumin seeds, cloves, cinnamon, black pepper, black cardamoms, green cardamoms, turmeric, Chinese salt, crushed red pepper, salt, yellow color and yogurt. Mix well. 

4. Add 1 cup of water and cook for a few minutes. 

5. Separately chop 250 gm tomatoes, ½ bunch of coriander leaves and ½ bunch of mint leaves. 

6. In a pan heat a little oil, add chopped tomatoes, coriander and mint leaves. Fry well. 

7. Then add 2 tsp chaat masala and 10 dried plums to it. Fry very well. Also add juice of 2 lemons and mix well. 

8. Spread tomato mixture on top of chicken mixture; now make a layer of boiled rice on top. 

9. Sprinkle 50 gm fried brown onion on top and simmer on low flame till done. 

10. Dish it out, serve with Raita.