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CHUTNEY CHICKEN BIRYANI

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Ingerdients:

For Curry:

1: chicken 1 kg (cut in 16 pieces)

2: onion 1 large (finely sliced)

3: thick greek yogurt 1 & 1/2 cup

4: ginger & garlic paste 1 tbsp

5: turmeric 1/2 tsp

6: salt 1 & 1/2 tsp

7: garam masala powder 1 tsp

8: cumin seeds 1 tsp

9: black pepper corns 8

10: green cardamom 4

11: cinnamon stick 1 inch piece

12: black cardamom 2

13: cloves 8

14: kewra water1 tbsp

15: rice 1/2 kg (boiled 80% with salt 2 tbsp)

16: oil 3/4 cup

For Chutney:

1: mint leaves 1/2 bunch

2: coriander leaves 1 bunch

3: onion 1 medium

4: green chilli small 30

5: garlic 6 cloves

6: desiccated coconut 1/2 cup

7: cumin seeds 1 & 1/2 tsp (dry roasted and crushed)

Chutney Chicken Biryani

Recipe:

1: to make chutney: in a blender add mint, coriander, cumin, garlic, onion, desiccated coconut, green chilli, water 1/2 cup and grind it to a paste.

2: heat oil add the cumin, black pepper corns, green cardamom, cloves, black cardamom, cinnamon stick, onion, ginger & garlic paste and fry on high flame till golden.

3: now add chicken, turmeric, salt, garam masala powder mix well and fry the chicken on high flame till changes colour.

4: then add the chutney mix it and add yogurt mix well, wait for a boil then cover and cook on low to medium flame till the chicken is cooked and oil comes on surface (can add water if required).

5: to assemble: add half rice, chicken curry, remaining rice, kewra water cover with lid, first 5 minutes on high flame and then simmer on low flame for 5 to 8 minutes.

6: serve hot and enjoy.

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