Ingredients:
Chicken 65
600 gm boneless chicken
1 tsp cooking oil
½ tsp salt
1 tsp garlic paste
1 tsp ginger paste
1 ½ tsp lemon juice
1 ½ tsp curry leaves
1 ½ tsp Kashmiri red chili
½ tsp pepper
1 ½ tbsp ap flour
1 ½ tbsp cornflour
1 cup onion
1 tsp ginger paste
1 tsp garlic paste
¼ tsp turmeric
1 tsp Kashmiri red chili
1 tsp coriander
8-10 curry leaves
4 green chilies
4 tbsp plain yogurt
½ tsp sugar
1 tsp garam masala
½ tsp salt
Rice
1 tbsp salt
½ tsp ginger paste
½ tsp shah jeera
2 cinnamon sticks
2 bay leaves
3 cardamoms
4 cloves
2 basmati rice
3 tbsp fried onions
2 tbsp fresh coriander
1 tbsp fresh mint
Instructions:
1. Mix chicken with cooking oil, salt, garlic paste, ginger paste, lemon juice, curry leaves, Kashmiri red chili, pepper, ap flour, and cornflour
2. Fry thinly sliced onions in a pot until brown on medium-high heat
3. Stir in garlic and ginger paste
4. Add turmeric, Kashmiri red chili, coriander, curry leaves, green chilies, plain yogurt, sugar, and garam masala
5. Salt to taste
6. Mix in the marinated chicken pieces
7. Prepare the rice by add salt, ginger paste, cinnamon sticks, cardamoms, cloves, and shah jeera to a large pot with hot water
8. Add soaked basmati rice
9. Cook rice for 5 minutes on high heat
10. Layer the chicken and rice and top it with fried onions, fresh coriander, and mint leaves
11. Cook the biryani for 15 minutes on low heat with the lid on
12. Mix well before serving
13. Ready to enjoy!