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| Haryali masala biryani |
Haryali masala biryani:
Ingredients
Rice ½ kg boiled with 2 tbsp salt
Chicken 1 cut into 16 pieces
Onion 2 sliced+ 2 chopped
Potatoes 4 cut in big pieces and fried
Yogurt 2 cups
Ginger garlic paste 1 ½ tbsp heaped
Cashew nuts grinded 12
Coriander leaves 1 cup
Green chilies 15
Desiccated coconut 2 tbsp
Salt 1 ½ tsp
Allspice 1 tsp
Milk ½ cup
Saffron ½ tsp
Kewra water 1 tsp
Oil ¾ cup
Yogurt 2 cups
Ginger garlic paste 1 ½ tbsp heaped
Cashew nuts grinded 12
Coriander leaves 1 cup
Green chilies 15
Desiccated coconut 2 tbsp
Salt 1 ½ tsp
Allspice 1 tsp
Milk ½ cup
Saffron ½ tsp
Kewra water 1 tsp
Oil ¾ cup
Method
Grind together ginger garlic paste, coriander leaves, green chilies, coconut, chopped onion and allspice to a fine paste, marinate your chicken with this for 2 hours, heat oil add sliced onion, fry until golden, add in marinated chicken with salt, yogurt, grinded cashew nuts paste, cover and cook till chicken tender and thick gravy left.
Grind together ginger garlic paste, coriander leaves, green chilies, coconut, chopped onion and allspice to a fine paste, marinate your chicken with this for 2 hours, heat oil add sliced onion, fry until golden, add in marinated chicken with salt, yogurt, grinded cashew nuts paste, cover and cook till chicken tender and thick gravy left.
To assemble
In a pan spread cooked chicken, top with fried potatoes, boiled rice, spread top with milk, saffron and kewra mixture, leave it on dum for 20 minutes, before removing mix well and serve hot.
In a pan spread cooked chicken, top with fried potatoes, boiled rice, spread top with milk, saffron and kewra mixture, leave it on dum for 20 minutes, before removing mix well and serve hot.
