Ingredents:
Oil 6 tbsp
Ginger Garlic paste 1 tbsp
Onions 1 medium(chopped length wise)
Curry leaves 1 spring
Cardamom 3
Cloves 3
Bay leaf 2
Tumeric pdr 1/2 tbsp
Chilli pdr 3/4tbsp
Green Chillies 1
Coriander pdr 1tbsp
Garam masala pdr 1/2 tbsp
Biriyani masala pdr 1tbsp
Salt to taste
Rice 2 cups(soak rice for 20 min)
Water 3 cups
Coriander leaves little chopped
For Marination:
Yogurt 3 tbsp
Turmeric pdr 1/2 tbsp
Chilli pdr 1/2 tbsp
Garam masala pdr 1/4 tbsp
Coriander pdr 1 tbsp
Chicken masala pdr 1 tbsp
salt 1 tbsp
Chicken pieces 3 large pieces
Ginger Garlic paste 1 tbsp
Preparation:
- Mix all the marination ingredents and keep aside for 2 to 3 hours
- Heat 1 tbsp of oil and fry the marinated Chicken for a min
- Heat remaining oil in a deep pan. Add Cardamom, Cloves, Onions, Green chillies
- Fry Onions until they turn golden brown
- Now add curry leaves, Ginger Garlic paste and fry for few seconds
- Then add all the powders specified in the ingredents and fry for a min
- Now add Rice to the pan and mix well
- Add water to the Rice. Cook it in high flame until water bubbles
- Now add Coriander leaves, mix well
- Then close the pan and cook it in a very low flame until it is done
- It takes approximately 15 min to complete after covering the pan
- Serve hot with Raitha(Yogurt mixed with onions, tomatoes, coriander leaves, green chillies)
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