Ingredients:
For chicken
Chicken 1 kg
Water 8 cup
Ginger 1 inch piece (cut big pieces)
Garlic 12 cloves
Onion (sliced) 1
Salt 1 tsp
All spices (garam masala) 1 tbsp
Boil the chicken with above ingredients. When half done, then strain it. Discard all the remaining ginger and garlic that is left. When the chicken is boiled, the chicken stock remains about 6 cups.
Cook rice in that 6 cups of stalk (cook the rice in same manner as you cook for biryani, on high flame). If you feel that stalk is in excess then drain it, otherwise the rice gets fully cooked in this chicken stalk.
For Masala:
Rice 750 grams
Oil 1/2 cup
Ginger and garlic paste 2 tbsp
National Bombay biryani masala 1 packet
Brown onion 1/2 cup
Tomato 1 (slices, cut rings)
Coriander and mint leaves 1/2 cup
Yogurt 1 cup or 1 pao
Green chillies 6,8
Yellow color a pinch
Kewra 1 tsp
Method:
In oil, add brown onion, ginger garlic paste and sauté it. Then add green chillies and national Bombay biryani masala and water (about half cup), and stir it, then add boiled chicken and cook it. Now add yogurt, the chicken will get cooked in yogurt water.
Now in a big wok, make one layer of rice, then spread the chicken masala over it, and also put tomato slices, coriander and mint leaves on it, then cover it with another layer of rice. In the end add kewra water (kewera + yellow color), sprinkle brown onion and 2 tbsp of ghee or oil on it. Keep it on high flame for 5 minutes and 10 minutes on low flame.
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