CHICKEN BIRYANI

                              CHICKEN BIRYANI

Chicken biryaworld famous INDIAN dish needs no introduction but still I will tell you . 

A delicious mouth watering main course dish made up of mixture of rice & a rich , flavourful chicken curry & raita of curd with vegetables would be like ICING ON CAKE .

Lots of ingredients & little efforts  but don't worry a very delicious dish will make you forget all your tiredness ..

Here is the recipe of CHICKEN BIRYANI..........................................................

PREPARATION TIME - 20 MINUTES 
COOKING TIME - 45 MINUTES 

INGREDIENTS REQUIRED -  

[chicken gravy]
1.5 KG - CHICKEN                                                                    
1 KG - ONION [roughly chopped]                                        
1 KG - TOMATOES [paste ]
4 tblspn - GINGER PASTE
4 tblspn - GARLIC PASTE
3 tblspn - CARAWAY SEEDS [ JEERA]
2 tblspn - BLACK PEPPER SOLID [ KALI MIRCH ]
10-12 - CLOVES [ LAUNG]
10 - GREEN CARDAMOM [ CHOTI ILAICHI]
4 - BLACK CARDAMOM [ BADI ILAICHI]
1 tblspn - NUTMEG - MACE POWDER [ JAIPHAL - JAWITRI POWDER]
1 tblspn - TURMERIC POWDER [ HALDI]
1 tblspn - RED CHILI POWDER
2 tblspn - CORIANDER POWDER
SALT - TO TASTE
200 GM - CURD
1 BOWL - MINT LEAVES
750 GM - OIL

INSTRUCTIONS for CHICKEN GRAVY -

*In an open vessel heat oil for 5 minutes . Add to it the roughly chopped ONION &  cook until it crystalise .
* After it add the TOMATO PASTE , GINGER - GARLIC PASTE , CARAWAY SEEDS , BLACK PEPPER , CLOVE , GREEN CARDAMOM , BLACK CARDAMOM ,CURRY LEAVES , NUTMEG - MACE POWDER , TURMERIC POWDER , RED CHILI POWDER , CORIANDER
POWDER , SALT & CURD.

*Saute all these ingredients for 5 minutes & then add CHICKEN to it with 1 glass water .

*Cook this chicken gravy for 30 minutes .

NOW TIME TO COOK RICE -
1 KG - BASMATI RICE [ soaked for 2 hours ]
1/2 cup - OIL
2-4 - CLOVES
3-4 glass - WATER
SALT - to taste

INSTRUCTIONS FOR RICE-
*Take in open vessel & heat oil & then add water , clove , salt & then rice .
*Cook rice for 20 minutes & cook rice 99% means not completely cooked .

**NOW IN THE VESSEL IN WHICH RICE ARE COOKED ADD TO IT THE CHICKEN GRAVY & PLZ MIX IT VERY WELL . UNTIL ALL THE RICE ARE COATED WITH THE GRAVY .

* Now spread the MINT leaves & low the flame .Now take a muslin or cotton cloth & cover the rice from the top & close the lid  for 5 minutes , this process is called DUM lagana .

YOUR DELICIOUS  CHICKEN BIRYANI IS READY TO SERVE WITH RAITA [ curd +cucunber+onion+tomato+pinch of salt ]