Chicken Biryani
Chicken ---- except for a kilo
Ginger crushed garlic ---- two tablespoons
Salt ---- to taste
Onion (finely chopped) ---- Three medium slices
Tomatoes (finely chopped) ----- six medium
Yogurt (sprinkled) ----- a cup
White cumin ---- a teaspoon
Crushed turmeric ---- a teaspoon
Crushed red pepper ---- two tablespoons
Crushed coriander ---- a tablespoon
Crushed hot spices ---- a tablespoon
Green Chilies ---- Six to eight chopped pieces
Green coriander (chopped) ---- half cup
Mint (chopped) ---- half cup
Hot spices ----- two tablespoons
Yellow color ---- small touch
Milk ---- one cup
Kyocera Essence ----- few drops
Cooking oil ---- one cup
Procedure:
Step 1:
Heat the cooking oil in a saucepan over medium heat for three to five minutes and add the hot spices to it. When the spices started to crackle, add the onion in it and fry it till it becomes golden.
Step 2:
Add ginger, garlic, turmeric, and cumin and heat for two to three minutes and then add tomatoes and cook them until the tomatoes get melted.
Step 3:
When the tomatoes are well melted and become in the shape of a paste, put the salt, red pepper, crushed hot spices, crushed coriander,, green coriander and mint, green chilies, then add the yogurt in it and mixed well. Cook it over high heat for 12 to 16 minutes.
Step 4:
Boil the rice for a minute (three to four minutes before it is fully boiled) with little hot spices and strain the water through a sieve.
Step 5:
Spread the chicken in a large saucepan and cover it with a layer of rice Mixed the yolk and Kyra essence in the milk and sprinkle it on the rice.
Final Step:
Cover the pan with a lid and cook on low heat for 15 to 22 minutes
