By Mohita Prasad
Ingredients
Chicken - 500 gm (boneless)
Oil - 1 cup (whole of it will not be used)
Garlic flakes - 10 (crushed)
Ginger - 1 inch (crushed)
Onion - thin slices (biryaan)
Dried Red chilly - 2
Sugar - 1 tsp
Water
Tejpatta - 2
Method:
- Put a little oil to the chicken and lightly roast it on flame.
- Making sugar caramel syrup: put 2 tbsp water and 1 tsp sugar in a ladle and heat the mixture till it turns brown. Put off the flame.
- Put enough oil in the karaahi for deep frying of onion.
- Deep fry it till golden brown.
- Drain out the onion from oil.
- Take out excess oil from karaahi, leaving 8 tbsp in it.
- Reheat oil, put chicken pieces along with ginger, garlic, salt, dried red chilly, and tejpatta in it.
- Crush the fried onion in it, add 2 cups of water and let the chicken cook for 7 minutes within covered karaahi on slow flame.
- Now add potato cubes to the chicken.
- Cover the karaahi and let chicken cook for 10 minutes on slow flame, or till it gets tender.
- Dry the remaining water in karaahi.
- Add caramel syrup, saute and put off the flame.
- Serve with chapaatis and raita.
Non Veggies Index Bihari Dishes
