- Chicken pieces 1 kg
- Basmati rice 400 grams (you can use any rice you like)
- Onion water 1
- Tomatoes are cut 5
- 5 cloves of garlic
- 4 green peppers
- Cooking oil 4 tablespoons
- Cinnamon 4 sticks
- Hilik 3-4
- Crushed ginger 2 tablespoons
- 1 palm chopped mint leaves
- Binzari thin 1 teaspoon
- Salt 1 teaspoon
- Yellow ½ teaspoon
- Saffron ½ teaspoon (optional)
- Chopped kotmiri ¼ cup
Soak the basmati rice in water and keep it aside for 15 to 30 minutes (if you are not using basmati rice then you will check the rice you are using)
- Put the oil in the pan, when it gets hot, fry the onion until it turns brown.
- Grind together thin dill, garlic, ginger, half a pepper and two sticks of cinnamon, then put in the onion and fry together for three minutes.
- Add tomatoes and cook for five minutes
- Stir in the chicken pieces, let it cook for 10 to 15 minutes and let it dry
- Add the remaining peppers to the kotmiri and chicken masala. Cook the roast until thick.
- Leave the roast and set aside.
- Boil water with coriander and cinnamon and salt, then add the rice but do not cook it completely for five minutes, then pour the water.
- Arrange rice and masala.
- First, boil ½ cup of water in the pot where you will cook the biryani. When the water boils, start adding the rice, then the roast and finish with the rice. If you have saffron use…
- Saffron is usually soaked in spoonfuls of lukewarm milk and watered on top.
- Put on low heat for 30 minutes. After that your food will be ready.