CHILMAN BIRYANI
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Ingerdients:
1: rice 1/2 kg (boiled with 1 tbsp salt)
2: chicken breast 1/2 kg (cut in cubes)
3: garlic 2 tbsp (sliced)
4: ginger 2 tbsp (sliced)
5: tomatoes 4 (sliced)
6: garam masala powder 1 tsp
7: salt 1 tsp
8: red chilli powder 1 tsp
9: cumin seeds 1 tbsp (dry roasted and crushed)
10: coriander powder 1 & 1/2 tsp
11: kewra water 2 tbsp
12: saffron pinch
13: bullet green chilli 4 (chopped)
14: fried onions 1/2 a cup
15: fresh coriander 1/2 cup
16: fresh mint 1/4 cup
17: readymade puff pastry (as much required to cover the dish)
18: oil 1/2 cup
19: egg 1 (whisk it)
Recipe:
1: boil rice with salt and then drain and keep aside.
2: heat oil and fry the garlic till golden, on high flame.
3: add ginger, tomatoes, cumin, coriander powder, salt, red chilli, garam masala powder, water 1/2 cup mix and cook till the oil comes on surface, on high flame.
4: now add chicken mix well add water 1 cup, wait for a boil on high flame, lower the flame low to medium and cook till the oil comes on surface and the chicken is cooked.
5: place the cooked chicken, boiled rice and mix well.
6: add the fried onions, green chilli, mint, coriander, kewra water mixed with saffron and mix.
7: dust the surface with flour, roll the puff pastry big enough to cover the dish.
8: place the rice mixture in the dish top it with remaining coriander, mint, green chilli, fried onions (i used a foil tray) place the puff pastry on the dish, press the sides with a folk.
9: preheat oven as directed on the packet of the puff pastry.
10: brush the puff pastry with egg.
11: bake till gets golden.
12: serve hot.
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