STUDENT BIRYANI
Ingredients
1: chicken 1kg
2: rice 750g (boiled 80% with 3tbs salt)
3: thick greek yogurt 1 & 1/2 cup
4: tomatoes 4 large (sliced)
5: onions 3 large (finely chopped)
6: cumin seeds 1tbs
7: bay leaves 4
8: ginger & garlic paste 1 & 1/2tbs
9: green chilli 5 to 6
10: dry plums 10
11: kewra water 2tbs
12: yellow food colour 1/2tsp
13: garam masala powder 1tsp
14: turmeric 1/2tsp
15: red chilli powder 1tsp (heaped)
16: salt 1 & 1/2tsp
17: coriander powder 2tbs
18: mint 1/2 cup
19: fresh coriander 1/2 cup
20: oil 1 cup
Instructions
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1: heat oil add onions, cumin, bey leaves and fry till golden on high flame.
2: then add tomatoes, ginger & garlic paste, yogurt, salt, red chilli powder, turmeric, coriander powder mix well and cook on high flame till the oil comes on surface and the tomatoes are softened.
3: now add the dry plums, chicken and cook high flame to change its colour from pink to white.
4: then add water 1 cup wait for a boil on high flame then cover and cook on low to medium till the chicken is cooked and oil comes on surface.
5: now add garam masala powder, green chilli, mint, coriander mix well.
6: place the cooked chicken in a larger pan top it with boiled rice, kewra water mixed with food colour, cover the lid with a tea towel and simmer for first 10 minutes high flame and then on low flame 15 minutes.
7: serve hot and enjoy.
By Faiza zarif
COOK WITH FAIZA
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