Ingerdients:
For Marination:
chicken boneless or with bones 1 kg
National ginger & garlic paste 2 tbsp
thick yogurt 1 cup
cashew nut 1/3 cup (grind)
National red chilli powder 1 & 1/2 tsp
National Biryani Masala
National coriander powder 2 tbsp
National garam masala powder 1 tsp
tomato 4 large (grind)
National salt 1 & 1/2 tsp
Fresh mint leaves handful
fresh coriander handful
National turmeric 1/2 tsp
Other Ingredients:
rice 1 kg (boiled with salt 80%)
green cardamom 8
cinnamon stick 2 pieces
cream 1/2 cup
fried onions 1 cup
butter 50 gm
oil 1/2 cup
potatoes 2 large (finely sliced)
kewra water 2 tbsp mixed with yellow food colour 1/4 tsp
onions 2 medium (grind)
fresh mint & fresh coriander leaves handful (for layering)
coal 1 piece to smoke the rice
Recipe:
marinate chicken with all ingredients under marination, mix well cover and keep aside for 30 minutes.
heat oil and butter, add green cardamom, cinnamon stick, onion paste and fry till gets golden on high flame.
now add the marinated chicken, mix and wait for a boil on high flame, then cover and cook on medium flame till the oil comes on surface and the chicken is tender.
then heat oil 3 tbsp place the potatoes and fry it on low to medium till gets soft, then add a layer of rice, butter chicken, cream, mint, coriander, rice, fried onions, kewra water with food colour, mint, coriander cover the lid with a tea towel and cook on high flame for 5 minutes and then simmer on low for 10 minutes.
heat coal.
place the hot coal in a bowl on the rice add some oil and cover till the smoke settles.
