Here is a chicken
Biryani recipe. Its very easy with common ingredients. you will surely enjoy it.
Ingredients:
1 kg chicken
1 tablespoon Ginger garlic glue
2 enormous size tomatoes
4 medium-size onions(Thinly cut)
1 cup yogurt
Red bean stew powder 2 Tablespoon(Leveled)
Garam Masala powder 2 tablespoons
Biryani masala I tablespoon(This is for fragrance and you can substitute it with 1/2 tablespoon coriander powder)
Dried plum 8-10
Salt
5 cups Rice
2 green chilies
Salt 5 tablespoons(leveled)
Yellow food tone
New coriander
Mint 6 leaves
Entire garam masala(1 dark cardamom pod+1/2 teaspoon zeera+ 7-8 cloves and dark peppers each little stick of Cinnamon)
1 .1/2 cup oil
Method:
1. Mix dry masalas i.e. red stew, garam masala powder, and biryani masala powder/coriander powder.
2. Brown onions and grind them alongside yogurt and tomatoes.
3. Shallow fry chicken in oil till brilliant. Put in ginger garlic glue and blend.
4. Now lower the intensity and put in masalas you blended in sync 1. Blend completely.
5. Add yogurt glue and plum, blend, cover, and let cook on sluggish fire till chicken is done around 15 minutes. Add salt adequate for sauce. (At the point when it is finished, it ought to have a sauce that is neither too slight nor excessively thick. For this, you might require a couple of drops of water.)
6. Remove from intensity, and put in cleaved coriander.
7. Now bubble water alongside the entire garam masala, entire green chilies, 6 mint leaves, and a tablespoon of slashed coriander.
8. Put in 5 tablespoons of salt(Number of tablespoons of Salt equivalent number of cups of rice.)
9. Add rice when water starts to stew. Continuously utilize a steel spatula. Wooden ones will break the grains.
10. Strain rice when it is 95% finished. You should involve your judgment in this. 95% means cooked to the point you would eat assuming that you are eager
11. Now you must be fast since you won't get 'dum' right if the rice' temperature decreases. Oil the foundation of a pot with oil, make the first layer of rice, shower a modest quantity of food tone, and make a layer of chicken. Rehash something similar for the second layer.
12. Now put it on dum on high fire for initial three minutes and on low fire for the next seven minutes. Assuming that the top is straightforward, you will see steam covering it. Or on the other hand, you will smell the fragrance. Assuming there is no fragrance or you don't see steam, give it 2-3 additional minutes.
13. Remove the cover, blend rice and serve it with raita and salad.