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SHAHJAHANI BIRYANI

Marination:

1: chicken breast 1kg (cut in 1 inch piece)

2: yogurt 11/2 cup

3: red chilli powder 1 tsp heaped

4: salt 1 tsp

5: turmeric 1/2 tsp

6: garam masala powder 1 tsp

Gravy:

1: onions 1 large (chopped)

2: tomato puree 1 cup

3: desiccated coconut 3tbs

4: ginger & garlic paste 1 tbs

5: cashew nuts 20 chopped

6: lemon juice 5 tbs

7: rice 1 kg (boiled with 3 tbs salt)

8: kewra water 1 tbs

9: yellow food colour 1/4 tsp (mix with 1 tbs water)

10:green chilli 4

11:coriander hand full

12:oil 1/2

1: marinate the chicken with the ingredients listed under marination mix well cover and keep the fridge for 1/2 hour.

2: boil rice with salt, drain and keep aside.

3: heat oil in a pan add the onions, ginger & garlic paste and fry till gets a little golden colour, on high flame.

4: now add the tomato puree, coconut, cashew nuts cook on high flame till the oil comes on the surface.

5: add the chicken with the marination, lemon juice mix well, wait for a boil then cover and cook on medium flame till the

chicken is cooked and oil comes on the surface.

6: layer the biryani, rice, chicken, rice, chicken then coriander, green chilli, food colour, kewra water.

7: cover the lid with a tea towel, and simmer 5 to 10 minutes on low flame.

8: serve hot.

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