Chicken / Mutton Biryani to review

Ingredients

• 1 kgchicken or mutton
• 2 sticksdalchini (cinnamon)
• 3 to 4lavang (cloves)
• to tastepotatoes
• 10 to 12 flakesgarlic
• 1 tspshahjeera
• 1elaichi (cardamom)
• 1tejpata (bay leaf)
• 1/2 tspchilli powder
• 1/2 tsphaldi (turmeric)
• 1/2 tspjeera (cumin)
• 2 tspcoriander powder
• 2tomatoes
• 2 cupswater
• 1 1/2 cupsrice
• to tastefresh coriander
• to tasteghee
• to tastecolour (food colouring)

Marinade masala (grind)

• 8green chillies
• 1 pcginger

Instructions

1. Apply the ground green chilli and ginger masala to mutton/chicken with curds. Let it marinate with 2 sticks of dalchini and 3 to 4 lavang. Let it marinate for 1 hour.
2. Take 5 to 6 onions, cut fine and fry till golden brown. Keep aside.
3. Fry 2 potatoes. Baghar 10 to 12 flakes garlic, stamp and baghar in same oil.
4. Add 1 tsp shahjeera, 1 elaichi, 1 tejpata. Baghar.
5. Add 1/2 tsp chilli powder, 1/2 tsp haldi, 1/2 tsp jeera, 2 tsp coriander powder. All to be baghaared.
6. Add 2 tomatoes and mix. Add chicken, let it add 2 cups water and let it cook.
7. Boil the rice and leave a little raw.
8. Arrange biryani by adding cut coriander, fried onions, potatoes and ghee, and colour. Cover, seal and keep on slow fire till done.

• biryani
• chicken
• mutton
• rice