Chicken pieces - 600 gm
basmati rice - 2 cups
onion large sliced - 2
tomato large sliced - 2
green chilli - 4
chopped coriander & mint leaves - each a handful
ginger garlic paste - 1 and half tbsp
chilli powder - 1 tsp
coriander powder - 1 tsp
turmeric powder - 1/2 tsp
garam masala - 1/2 - 1 tsp
lime - half
yogurt - half cup
cardomom, clove each 2 piece, cinnamon - 1 small piece
oil - 100 ml
ghee - 1 tbsp
saffron - 2 pinch (dissolved in water or milk)
red food colour - pinch
salt - to taste.
Soak the rice for half an hour.
Marinate the cleaned washed,drained chicken with salt,lime juice, chilli,turmeric,coriander powder and keep aside.
In a heavy bottomed vessel heat oil, add 2 cardamom,2 cloves and a small piece of cinnamon,then fry the onion slices till light brown, add gg paste, garam masala and fry for 2 minutes in a medium flame.
Add coriander,mint leaves and green chillies. Saute nicely.Add chopped tomatoes and salt to taste. Stir well.
Add the chicken pieces. Mix well.
Then add curd and stir well.
Close and cook in low flame,until the chicken is tender.
Meanwhile boil water in a vessel add cardamom,clove and cinnamon, and salt to taste then add the soaked rice and cook for 80 percent done.
Drain and transfer the cooked rice to the briyani vessel. Add a tbsp ghee over it.
Sprinkle some saffron water and red food colour.
Cover with aluminium foil and close with lid, Let it dum for 10-15 minutes in a very low flame.
Switch off the stove and open after 10 minutes.
Mix and serve hot.
Today is my 3rd blog anniversary.Thanks everyone who takes time to read and comment here.