chicken methi biryani
Ingredients
1: chicken 1 kg
2: Rice 1/2 kg (boiled 80% with salt 2 tbsp, black cumin seeds 1 tsp, bay leaves 2)
3: tomatoes 3 large (grind)
4: dry fenugreek leaves 50 grams or (fresh 3 small bunches only use the leaves cut finely)
5: onions 2 large (grind)
6: ginger & garlic paste 1 tbsp
7: cream 3 tbsp
8: unsalted butter 40g
9: green chilli 4 (chopped)
10: turmeric 1/2 tsp
11: salt 1 tsp (heaped)
12: red chilli powder 2 tsp
13: garam masala powder 1 tsp
14: fried onion 1/2 cup
15: food colours red, yellow, green 1/4 tsp (mixed with kewra water 1 tbsp)
16: oil 1/2 cup
17: fresh coriander handful
Instructions
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1: heat oil and butter and then add onions, ginger & garlic paste mix and fry till changes colour on high flame.
2: add tomatoes, red chilli, turmeric, garam masala, salt mix and cook on high flame till the oil comes on surface.
3: now add the fenugreek leaves mix and cook on low to medium for 1o minutes and if fresh fenugreek leaves add it and cook till the oil comes on surface.
4: add the chicken and cook on high flame for 5 to 10 minutes.
5: then add cream, water 1 cup, mix and wait for a boil on high flame, then cover and cook on low to medium till the chicken is tender and oil comes on surface.
6: transfer the chicken in a larger pot top it with the rice, fried onions, green chilli, coriander, food colours and cover the lid with a tea towel and place the rice on high flame for 5 minutes and then simmer on low flame for 10 minutes.
7: serve hot with chutney of your choice.
