Ingredients:
Chicken - 1 kg
Yogurt - 200 gram
Dry fenugreek leaves - 1 teaspoon
Salt as needed
Lemon - 1 teaspoon
Ingredients for Biryani:
Ingredients:
Basmati rice - 1 kg
Coriander seeds (Khada dhaniya) - 1/2 cup
Aniseed ( Saunf ) - 1/2 cup
Ginger - 1 inch piece
Garlic - 10-12 cloves
Onion - 3
Cumin seeds - 1 teaspoon
Cloves - 4-5
Cardamom green - 4
Cardamom brown - 2
Nutmeg small piece
Black pepper - 1/2 teaspoon
Oil - 250 ml
Bay leaf - 2-3
Milk - 1 teaspoon
Cinnamon stick - 1 inch piece
Green chilli - 8-10 no’s
Food color - a pinch
Method:
1.Take coriander seeds, aniseed, chopped onion, crushed ginger and garlic in a cotton cloth and make potli of it. Add potli into pressure cooker along with the marinated chicken and pressure cook it for about 4-5 whistle on medium heat.
Switch off the flame and open pressure cooker and take out the chicken pieces in a plate. Reserve water into another bowl and squeeze out the juices of seeds from the potli and discard the potli.
Heat the wok with oil and saute with chopped onion, green chilli, bay leaf, cinnamon stick and cardamom green. Fry it until onions are light golden brown in color.
Grind 5-6 cloves garlic, 1/2 inch piece of ginger, black pepper, cardamom brown, cumin seeds, cloves, nutmeg to make fine paste. Add ground paste into wok and cook the spices on medium heat till oil shows separately.
Add cooked chicken pieces into wok and fry it for about 4-5 minutes on slow heat.
Add reserved water and some more tap water, soaked rice and salt into wok, mix it well and cook covered on medium heat for 8-10 minutes. Dissolve food color in a teaspoon milk, when the rice is about to cook sprinkle food color on the rice and cook covered on slow heat for another 5-6 minutes.
Chicken potli biryani is ready, serve hot with raita and salad.
Enjoy!!