Hello guys welcome back to my blog.

Today I am going to tell about Biryani. In this Biryani chicken marinate with spices a whole day and with small grain rice (kaima rice).

Let's start,

INGREDIENTS 

• 750 gm of Biryani cut chicken.
• 1 kg of kaima rice.
• Biryani masala (cinnamon, cardamom, cloves, nutmug, mace, fennel seed, bay leaf)
• 1 kg of onion slice. ( Half for fried and half for masala)
• 200 gm of tomato.
• 100 gm of garlic crushed.
• 100 gm of ginger crushed.
• 100 gm of green chilly crushed.
• 100 gm of coriander leaf chop.
• 100 gm of mint leaf chop.
• 1 tbsp of chilly powder.
• 1 tsp of turmeric powder.
• 2 tbsp of coriander powder.
• 1 tbsp of feneel seed powder.
• 1 tbsp of black pepper crushed.
• Salt to taste.
• ½ tsp of sugar.
• 1 pkt. of curd.
• 50 gm of cashewnut.
• 50 gm of kismiss.

METHOD 

• First soak the rice for 30 mins.
• 1 day before chicken mix with spices, salt, lemon and ginger garlic paste. Keep in chiller.
• Take a urli add oil wait for heating oil.
• Now add whole garam masala (cinnamon, cardamom, cloves, mace and bay leaf). Cook till cracking.
• Then add slice onion cook in medium flame till onion colour getting change (not brown).
• Then add crushed ginger, garlic and green chilly. Saut it till raw flavour is gone.
• Now add all spices and saut it well. cooked for 5 mins.
• After that add slice tomato. Add little bit water.
• Now add chicken in masala. Mix well and cover with a lid, cooked in medium flame.
• Now take a different handi add oil. Then add onion saut it. Cooked till golden brown. Take out onion in a plate.
• In same oil add w garam masala, wait for crackles.
• Now add 1½ water of rice, mint chop. (If rice 1kg, water 1½ lit).
• Wait for water boiling, stain rice in a stainer.
• After water boiled checked salt, then add rice in it. Cooked in medium flame till water dried 90% then off the flame.
• Keep on tawa for 10 mins to full cooked. Then take it out.
• At rice cooking time you have some time check chicken.
• After chicken cooked, take some masala in a separate bowl .
• Now add mint chop and curd mix well. And off the flame.
• Take a big handi for dum.
• Apply ghee in handi add full chicken, add little brownonion, fried cashew, kismiss, mint and coriander.
• Then add half rice on it. And repeat spring this thing along with half bowl of masala and ghee.
• Than add balanced rice. And repeat same process.
• Now cover with a lid and dum on tawa for 15 to 20 mins in medium flame.
• Now your Biryani ready. Serve hot.
• Serve with salad, pappad, pickle and raita.
• Enjoy your Biryani.

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