- chicken 1 kg
- oil 3 serving spoons
- rice 3/4 kg
- yogurt 3/4 kg
- tomatoes 3-4 (1/2 kg)
- onion 4 (1/2 kg)
- garlic 8 cloves
- ginger 1.5 inch
- cumin 2.5 tsp.
- black cumin 1.5 tsp.
- cloves 12
- lemon 2
- black cardamom 4
- cinnimon 2 inch stick
- black pepper 1 tspn
- ground corriander 3 tsp.
- red chilli powder 1/2 tsp.
- kashmiri chilli powder 1 tsp.
- black pepper (powdered) 1/2 tsp.
- termaric powder 1/2 tsp.
- red chilli (crushed) 1/2 tsp.
- chaat masala 1/2 tsp.
- dried plums (sookha aloo bukhara) 8
- fresh corriander
- fresh mint
- green chillies 6
- jaifal, jawatri (ground together)1/2 tsp.
- dried bay leaf 4
- green cardamoms 8
- food color
1- Fry onions till brown and remove 1/4th of fried onions from pan for later use.
2- Add salt, all types of chillies (except green chillies), cumin, black cumin ( 1 tspn), black cardamoms, cinnimon, ground corriander, termaric powder chaat masala, black pepper ( add whole and powdered both) dried plums, 6 cloves, ginger garlic paste.
3- After adding the above ingredients add 1/4 cup of water and cook for 10 minutes on full heat.
4- Add yougat and tomatoes and cook for 20-25 minutes (or till water dries) on medium heat.
5- Squeeze lemons and add chicken, fry it on full heat for 5 minutes.
6- Now cook for next 30 minutes on low flame.
7- After 30 minutes if water is still present, dry it on high flame.
8- Take 8 green cardamoms, 1/2 tspn black cumin, 1/2 tspn jaifal, jawatri powder, 6 cloves, 3 cardamoms and crush them.
9- Add soaked rice in 3 cup water, start boiling rice, add bay leaf and half of the above crushed ingredients.
10- Add remaining half of the crushed ingredients, green chillies, fresh corriander, mint, saffron, kewra, food color when water is dried from rice.
11- Now add chicken and fried onions in rice.
12- Cover and cook for 15-20 minutes.
13- Serve and pack 1 plate biryani for office.