Achari Biryani
Ingredients
- Rice ½ kg
- Chicken ½ kg
- Salt to taste
- Ginger garlic paste 2 tbsp
- Onion chopped 2
- Yogurt 250 gm
- Chili powder 1 tbsp
- Coriander seeds crushed 1 tbsp
- Cumin seeds 1 tbsp
- Pickled masala 3 tbsp
- Mix whole spices as required
- Tomatoes 3
- Green chilies 4 – 5
- Turmeric 1 tsp
- Coriander leaves ¼ bunch
- Mint leaves ¼ bunch
- Kewra 2 tbsp
- Ghee ½ cup
- Plum 100 gm
Method
- Heat ghee in a pan, add 2 chopped onion and sauté till golden brown. Remove a little brown onion and keep aside.In the remaining onion add 2 tbsp ginger garlic paste and ½ kg chicken. Fry well till chicken is golden brown in color. Then add in 3 tbsp mix pickled spices, 3 tbsp yogurt, a little turmeric, 1 tbsp chili powder, 1 tbsp coriander leaves, 1 tbsp cumin seeds, mix whole spices and salt to taste.
- Cover and cook on low flame for 10 – 12 minutes till chicken is tender, cut 4 – 5 green chilies into halves and add to the pan, also add ¼ bunch of coriander leaves, ¼ bunch of mint leaves, 3 chopped tomatoes and 100 gm plum.In a pan boil water with a little salt. Add in rice and boil for a few minutes.
- Remove a little rice and spread on top of chicken mixture. When the rice a little tender spread on top of chicken.Spreads top with 2 tbsp kewra and brown onion. Simmer on low flame for 8 – 10 minutes.
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