Preparation
Heat a pan, add 3 tbsp ghee and 2 tbsp oil, once it heat well add 5 onion chopped, saute it well, add salt, next add ginger garlic chopped and 8 green chilly chopped, mix all, then saute it well, next add 1 tsp turmeric, mix all well, once the raw smell gone add 3 tomato chopped, mix well and cook until it become mushy, next add 1 tbsp garam masala, 1/2 cup coriander,1/4 cup mint leaves and more salt, mix all well, then add 1.25 kg chicken, mix it with masala, and cover the pan and cook it in medium flame.
For rice, heat 1 1/2 tbsp oil in a pressure cooker, add whole spices, roast it well, pour 5 3/4 cup water, add salt and wait to boil the water, now add soaked rice (3 cup),then cover the cooker and cook it for 1 whistle, then free the air and keep unopen for 20-30 minutes, then open it.
Take half of chicken masala from it, then add cooked rice into the masala, add second layer of masala, and left over rice , don’t forget to add fried onion, cashew and kismis above the biriyani, add more mint and coriander too, then cover the pan and cook in low flame for 1 hour, then serve it.
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