CHICKEN BIRYANI

Preparation Method :

• To cook the rice with measured water, tej patta, salt, and oil.
• Strain and spread the drained rice on a wide tray.
• Heat oil in a heavy bottomed pan, add chopped onions, ginger-garlic paste with tomatoes. Stir for 1 minute.
• Add curd with salt, chili powder and chicken. Saute for about 2 minutes.
• Add 1 cup water and cook till chicken turns tender or till you get a thick masala gravy. Remove from fire. Keep aside.
• Grind all the flavouring masala ingredients with ¼ cup water to a paste. Keep liquid masala aside.
• Take a large heavy bottomed pan, sprinkle some curry of the chicken at the bottom.
• Spread ¼ of the rice. Place ½ the chicken pieces with gravy on it.
• Sprinkle ¼ of the fried onion and coriander on it. Sprinkle ½ of the liquid flavouring masala.
• Repeat the arrangement with rice and finish with a top layer of rice with few drops of food colour and flavouring essence.
• Heat the ghee in a pan, drop in the black cumin and sauté until it splutter. Pour on the biryani.
• Cover pan with a tight fitting lid and seal the lid with dough. Place pan on fire with a griddle for about 30 minutes before serving.