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CHICKEN METHI BIRYANI

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Ingerdients:

1: chicken 1 kg

2: Rice 1/2 kg (boiled 80% with salt 2 tbsp, black cumin seeds 1 tsp, bay leaves 2)

3: tomatoes 3 large (grind)

4: dry fenugreek leaves 50 grams or (fresh 3 small bunches only use the leaves cut finely)

5: onions 2 large (grind)

6: ginger & garlic paste 1 tbsp

7: cream 3 tbsp

8: unsalted butter 40g

9: green chilli 4 (chopped)

10: turmeric 1/2 tsp

11: salt 1 tsp (heaped)

12: red chilli powder 2 tsp

13: garam masala powder 1 tsp

14: fried onion 1/2 cup

15: food colours red, yellow, green 1/4 tsp (mixed with kewra water 1 tbsp)

16: oil 1/2 cup

17: fresh coriander handful

Recipe:

1: heat oil and butter and then add onions, ginger & garlic paste mix and fry till changes colour on high flame.

2: add tomatoes, red chilli, turmeric, garam masala, salt mix and cook on high flame till the oil comes on surface.

3: now add the fenugreek leaves mix and cook on low to medium for 1o minutes and if fresh fenugreek leaves add it and cook till the oil comes on surface.

4: add the chicken and cook on high flame for 5 to 10 minutes.

5: then add cream, water 1 cup, mix and wait for a boil on high flame, then cover and cook on low to medium till the chicken is tender and oil comes on surface.

6: transfer the chicken in a larger pot top it with the rice, fried onions, green chilli, coriander, food colours and cover the lid with a tea towel and place the rice on high flame for 5 minutes and then simmer on low flame for 10 minutes.

7: serve hot with chutney of your choice.

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