Ingerdients:
Chicken (16 pieces) 1 kg
National Ginger Garlic Paste 1 tbsp
Green Chilies (Ground) 10
Cashew (Paste) 3 tbsp
Yellow Food Colour 1/4 tsp
National Red Chili Powder 1 tsp
National Biryani Masala
National Turmeric 1/2 tsp
Tomato (Chopped) 3 medium
Yogurt 1& 1/2 cup
Coriander Leaves (Chopped) 1/2 cup
Mint Leaves (Chopped) 1/2 cup
National Garam masala Powder 2 tsp
Rice 750 g (boiled with 2 tbsp salt)
Kewra 1 tbsp
Whole Spices 1 tbsp
Black Cumin 1/2 tsp
Onions (Browned) 1 cup
Stock 1 cup
Clarified Butter 3 tbsp
National Salt 1 tsp
Oil 1 cup
National ginger & garlic paste 1 tsp
fried onion 1/2 cup
green chilli 3
Recipe:
boil rice with salt, drain and keep aside.
Boil chicken with National ginger garlic paste 1 tbsp, National salt 2 tbsp and 3 cups water till chicken becomes
tender.Reserve 1 cup of the chicken stock. Mix together National red chilli powder,National turmeric, yogurt,
tomatoes, cashew paste,National garam masala powder, National Biryani Masala , coriander and mint leaves. Keep aside.
Heat oil in a pan and to it add black cumin, National ginger garlic Paste , and green chilli. Fry for 2 minutes on high flame.
add the yogurt mixture along with the whole spices cook till oil comes on top.
Add boiled chicken with the stock and fried onion. Cook till gravy thickens.
Then layer as we do for biryani.
Top with ghee, brown onion, yellow colour, green chilli and kewra. Leave it to simmer for 15 to 20 minutes.
