CHILMAN BIRYANI

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INGREDIENTS
Rice ½ kg
Chicken ½ kg bone less
Tomatoes 3 medium
Onion 2 medium
Ghee 1 cup
Green chilies large few
Ginger paste 1 tsp
Garlic paste 1 tsp
Cinnamon stick 1
Large cardamoms 2
Chili powder 1 tsp
Salt 1 tsp
White zeera 1 tsp
Yellow food colour 1 pinch (dissolve in 1 tbsp water and few drops kewra)


METHOD
First half boiled rice with 1 tsp zeera and 2 tbsp salt.

Heat the ghee and fry half the onion until golden ,put whole spices and given masala , salt, and the bone less chicken ,fry for a few minutes, add a little water and let it cook for a while.

When the meat is slightly tender, add tomatoes and green chillies and cook for a while .

Make a layer of rice and meat, cover with second layer of rice.

Pour dissolve colour and top with julienned ginger and onion and cover the lid.

Keep it on high flame for 1 min .Now slow down the flame keep it on slow flame for 10 mins.

Serve hot with raita.

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