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STUDENT BIRYANI

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Ingerdients:

1: chicken 1kg

2: rice 750g (boiled 80% with 3tbs salt)

3: thick greek yogurt 1 & 1/2 cup

4: tomatoes 4 large (sliced)

5: onions 3 large (finely chopped)

6: cumin seeds 1tbs

7: bay leaves 4

8: ginger & garlic paste 1 & 1/2tbs

9: green chilli 5 to 6

10: dry plums 10

11: kewra water 2tbs

12: yellow food colour 1/2tsp

13: garam masala powder 1tsp

14: turmeric 1/2tsp

15: red chilli powder 1tsp (heaped)

16: salt 1 & 1/2tsp

17: coriander powder 2tbs

18: mint 1/2 cup

19: fresh coriander 1/2 cup

20: oil 1 cup

Recipe:

1: heat oil add onions, cumin, bey leaves and fry till golden on high flame.

2: then add tomatoes, ginger & garlic paste, yogurt, salt, red chilli powder, turmeric, coriander powder mix well and cook on high flame till the oil comes on surface and the tomatoes are softened.

3: now add the dry plums, chicken and cook high flame to change its colour from pink to white.

4: then add water 1 cup wait for a boil on high flame then cover and cook on low to medium till the chicken is cooked and oil comes on surface.

5: now add garam masala powder, green chilli, mint, coriander mix well.

6: place the cooked chicken in a larger pan top it with boiled rice, kewra water mixed with food colour, cover the lid with a tea towel and simmer for first 10 minutes high flame and then on low flame 15 minutes.

7: serve hot and enjoy.

By Faiza zarif

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