By Alison Pinto
Ingredients
500 gms Rice (basmati)
500 gms Chicken
200 gms Potato (peeled and cut)
250 gms Onion (red, thin sliced)
100 gms tomatoes (chopped fine)
100 gms curd (Yoghurt)
25 gms Biryani Masala ( you can try Khamkar's brand or any other good one)
1 pinch Saffron
3 tsps. Milk
Salt to taste
3 tbsps. Vegetable Oil
1 tsp ghee
one boiled egg (sliced into circles for garnishing)
Method:
- Wash and cut (small pieces) and marinate the chicken with the biryani masala powder, salt and yoghurt and keep it aside for an hour.
- Cook rice separately (do not cook fully. Keep it semi-cooked), add salt and keep aside.
- Heat milk, put pinch of kesar and keep aside.
- Heat 2 tbsp of oil in pan. Deep fry half the quantity of onions and all the potatoes till onion is golden brown. Remove both from the pan and keep aside.
- Fry the remaining onion in the same oil till golden brown and add the marinated chicken. Cook for 10 minutes.
- In a separate vessel, put ghee and 1 tbsp of oil, half quantity of semi-cooked rice, all fried potatoes and half quantity of fried onions and milk of kesar. Put the cooked chicken on top of it and then cover it with the remaining semi-cooked rice.
- Garnish with coriander leaves, boiled eggs and rest of the fried onions.
Tightly cover the utensil and cook for another 10 minutes.
- Serve hot with Raita.
Non Veggies Index
