Chicken Biryani northern style

Name: Chicken Biryani northern style
Cuisine: Indian
Ingredients: 1 kg Chicken; 1/2 kg Rice; 2 tbsp Ginger & garlic paste; 5 medium size onions; 1 tbsp Shahi zeera; 2 sticks Dalchini; 3 gms Nutmeg or 1/2 quarter; 3 grams Javitri; 4 cloves; 8 green cardamom; 2 bay leaves; 10 gms black pepper; 250 gms curd; Handful Coriander leaves; Handful Mint leaves; 4 Green chillies; 2 Lime; 1/2 tsp Red chilli powder; 1/2 tsp Turmeric powder; Few Saffron strands; As required Kewra water

Yaseen’s cooking @cook_13312643

Biryani is a complete meal. Was invented by travellers who intended to keep their meals precise.

Yaseen’s cooking @cook_13312643

Biryani is a complete meal. Was invented by travellers who intended to keep their meals precise.

Saved

Ingredients

1 kgChicken
1/2 kgRice
2 tbspGinger & garlic paste
5medium size onions
1 tbspShahi zeera
2 sticksDalchini
3 gmsNutmeg or 1/2 quarter
3 gramsJavitri
4cloves
8green cardamom
2bay leaves
10 gmsblack pepper
250 gmscurd
HandfulCoriander leaves
HandfulMint leaves
4Green chillies
2Lime
1/2 tspRed chilli powder
1/2 tspTurmeric powder
FewSaffron strands
As requiredKewra water

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Steps

1

Cut fine rings of onions and fry till brown
2

Wash chicken and sprinkle 1 teaspoon salt, 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 2 tablespoons ginger and garlic paste, mint leaves and coriander leaves, break 4 green chillies by hand and mix curd (dahi), crush fried onions. Mix all well with clean hands and let it marinate for half an hour.
3

Wash rice and soak in water for half an hour
4

Put marinated chicken into a patila and cook at low flame till the chicken is half cooked.
5

Take another patila and fill it half with water, put it on high flame. Add bay leaves, cinnamon
sticks, black pepper, nutmeg, javitri, shahi zeera and salt into water. Put soaked rice into it and stir occasionally till the rice is 65 percent cooked.
6

Strain rice and add layer of rice and chicken and then rice. Pour soaked saffron and kewra water on top of the rice.
7

Make a ring of kneaded aata alongside the edges of handiya and close it with a lid to put it on low flame for 20 minutes.
8

Open the lid, mix and serve hot to enjoy the feast.