Ingredients

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For Rice

Rice – 1 bowl

Salt – 1 tbsp

Garam masala - 1 tbsp

 

For Chicken gravy

Ghee – 1 tbsp

Cinnamon – 1 stick

Green cardamom – 3-4 nos

Black cardamom – 1-2 nos

Cloves – 4-5 nos

Sliced onion – 1 cup

Chicken – 1 kg

Ginger garlic paste – 2 tsp

Salt – as per taste

Turmeric powder – 1 tsp

Coriander powder – 2 tsp

Red chili powder – 1 tsp

Yoghurt – ½ cup

Green chili – 1 no

Chopped mint – 1 tsp

Chopped coriander – 1 tsp

Cream – ½ cup

Saffron – ½ tsp

Lemon juice – 1 tsp

 

For Jhol

Cream – ½ cup

Ghee – 1 tbsp

Black pepper powder – ½ tsp

Clove powder – ½ tsp

 

Method

Pick wash and soak the rice for one hour.

Boil the rice for 7 minutes.

Strain rice and keep it aside for cool it down.

 

For Chicken gravy

In a non-stick pan heat ghee, then add cinnamon, green cardamom, black cardamom, cloves and allow it to crackle.

Now add sliced onion, and cook it till it gets golden brown color.

Add chicken and cook it for a while.

Add ginger garlic paste, salt, turmeric powder, coriander powder, red chili powder and cook everything together.

Add stock, yoghurt, stir it continuously.

Put slit green chili, chopped mint, chopped coriander, and give a nice mix.

Add cream, saffron and give one stir and finish with lemon juice.

 

For Jhol

In a non-stick pan heat cream and ghee, black pepper powder, clove powder and mix it well

For Finishing

In biryani pot add first layer of chicken

 Second layer of rice then put some brown onion, chopped coriander, and another layer of chicken gravy, jhol, and another layer of rice and top up with chicken gravy, jhol, chopped coriander, brown onion, chopped mint.

Cover with lid and seal with atta, and cook it for 15-18 min at gentle flame.

Let it rest for 10 min, open the biryani and serve.

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