Ingredients:
Chicken 1/2 Kg
Onion 1 (Chopped)
Tomato 2 (Chopped)
National Ginger Garlic Paste 1 tsp
National Cumin Powder 1 tsp
Chilli Flakes 1 tbsp
Coriander 1 tbsp (Crushed)
National Turmeric Powder 1/2 tsp
National Salt 2 tsp
National Garam Masala Powder 1/2 tsp
Charcoal as you required
Green Coriander 2 tbsp (Chopped)
Green Chilli 2 (Chopped)
Yogurt 4 tbsp
Oil 1/2 Cup
Rice 1/2 Kg (Boiled)
Lemon Juice 1 tbsp
Yellow Color 1/2 tsp
Garam Masala:
Cumin 1 tsp
Cloves 4
Star Anise 2
Black Cardamom 1
Green Cardamom 4
Black Pepper 1 tsp
Cinnamon 2
Direction:
Step 1: Take a karahi/pot and add oil and add onion and fry it until it become into golden brown color and then dish out it.
Step 2: Now add National Garam Masala (Cumin 1 tsp, Cloves 4, Star Anise 2, Black Cardamom 1, Green Cardamom 4, Black Pepper 1 tsp, Cinnamon 2) into remaining oil and stir it and slightly fry it and then add National Ginger Garlic Paste and stir it and slightly fry it and then add chicken and stir it until it become into white color and then add Tomato and stir it well and then add National Salt, National Cumin Powder, Chilli Flakes, Coriander crushed, National Turmeric Powder, National Garam Masala Powder and stir it well and then add Yogurt and stir it well and then cover it with lid and cook for 15 minutes on medium to low flame.
Step 3: Now remove the lid and add Green Coriander, Green Chilli and place preheated Charcoal and sprinkle some drops oil and cover it for 5 minutes and turn off the flame.
Step 4: Now remove the lid and remove the Charcoal and add boiled rice and then sprinkle fried onion from step 1 and sprinkle yellow color and cover with lid and cook for 15 minutes on very low flame. After that your Angara Biryani is Ready.
