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MAHAL BIRYANI

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Ingerdients:

1: chicken 1 kg (cut in 16 pieces)

2: kewra water 2 tbsp & saffron 1/4 tsp (mix together)

3: salt 1 tsp

4: turmeric 1/2 tsp

5: red chilli powder 1 tsp

6: coriander powder 1 tbsp

7: cumin seeds 1 tsp

8: cinnamon stick 1 piece

9: cloves 4

10: green cardamom 4

11: ginger & garlic paste 2 tbsp

12: cream 1/2 cup

13: bombay biryani masala 3 tbsp (readymade)

14: fried onions 1 cup

15: green chilli 4

16: onion 1 large (finely chopped)

17: thick greek yogurt 1 cup

18: oil 3/4 cup

19: fresh coriander 1/2 cup

20: fresh mint 1/2 cup

Recipe:

1: heat oil add cumin, green cardamom, cloves, cinnamon, onions, ginger & garlic and fry on high flame till dark golden.

2: add green chilli, salt, red chilli, turmeric, coriander powder, Bombay biryani masala, chicken and fry till changes colour, on high flame.

3: then add coriander, mint mix and wait for a boil on high flame, then cover and cook on low to medium flame till the chicken is cooked and oil comes on surface.

4: now add cream, fried onions half, mix and cook on high flame for further 2 minutes.

5: add the boiled rice on the curry and add kewra water and saffron mix, fried onions, green chilli, coriander, cover the pot and keep it on high flame for 5 minutes and then simmer on low flame for 10 minutes.

6: serve hot with mint chutney.

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