Chicken biryani
First, soak dry chilli in water for half an hour and after half an hour, make a paste and keep it aside.
Meanwhile, wash the rice and soak it for half an hour in a vessel.
After this, put a pressure cooker on medium flame to boil the water.
- When the water starts boiling, add light salt and a tablespoon of oil.
After this, add cumin seeds, stirring it once and leave it for boiling.
After some time when three quarters of rice is cooked, then filter out the water and keep the rice aside. (Keep in mind that rice does not eat much.)
Now add remaining oil to the pan in the pan and let it warm.
After frying the oil, add cloves, cinnamon, cinnamon and cardamom and fry it until it is cracked.
After this, add one tablespoon of curd and mix it with kadchi.
Now add onion and two big spoons ginger-garlic paste and leave it for a while to cook.
When the spices start appearing, pour the chicken and mix it well. - Let the chicken cook well and after some time later turn around so that it does not look in the fold.
When the chicken is cooked well, add mint leaves and coriander leaves and mix well.
Now add remaining onions and tomatoes and cook well.
When the onion tomato becomes soft, add red chili paste and salt to taste and mix well and cook on medium flame for 5 minutes. - After the fixed time, add the remaining curd and mix it well and roast it for 2 to 3 minutes.
Now when three quarters of chicken is cooked, take out half the chicken gravy and put it in a bowl.
Now add half the amount of steamed rice in it. - Then put the chicken gravy removed in the pan.
- After adding gravy, put the remaining rice again.
Now reduce the flame and cover it with some strong stuff (Keep in mind that the cover should be firmly firmly made, if you want, then make a dough of flour and put it on the edge of the vessel.)
Now leave the Biryani for 20 minutes to cook on a low flame.
- Close the flame after fixed time.
- Ready Amber Chicken Biryani Eat it in a plate and eat hot with chutney or raita and also feed others.