Chicken Biryani/ Bombay Masala Biryani

Ingredients:

600 grms chicken

3 onions

3 tomato

Corriander leaves for garnish

10 grms of sliced garlic

3 tea spoon of ginger garlic paste

5 spoon of salt

1 cinamon sticks / dandi

1 tez patta

6 cloves

2 bowls of basmati rice
1 cup of oil
1 cup of curd

Bombay Masala Ingredients:

2 badi elaichi

5-6 kali mirch

Haldi

4 tea spoon of lal mirch

Half spoon of kali mirch

Half spoon pf garam masala

Receipe:

Wash the rice and soak them in water and keep it aside for half n hour

Take two onions chop and fry them in oil, once the onion clour colour starts chaging into dark brown, dry it and grind them in mixer. (don not add water)

In d left over oil fry the chicken with ginger-garlic paste, salt, grated garlic and sliced green chili.

Once the chicken is properly fried (colour is changed), add 3 spoon of curd and 2-3 sliced tomatoes and add all the bombay masala to it. Fry everything again for 5 mins and let the water from curd is half dry.

If the chicken is not fully soften, place it into cooker and wait for 1 whistle.

Now the chicken masala is ready.

In other big utensil, fill 3/4th of it with water add cloves, cinnamon sticks, salt and tej-patta. Let it boil for 15-20 mins.

Once d water starts boiling add the soked rice into it and let it boil again for 5 -10 mins. Stir the rice once or twice during this time.

Once the rice is almost cooked, remove all d water by pouring it on to big channi (Sieve). pour 3/4 of the rice also in the sieve.

Now add the chicken masala in the rice of the utensil. Properly layer the chicken on the rice and pour the rice from the sieve on the layerd chicken and add the grined onion also.

Let it warm for another 5-10 mins on sim flame.

Add colour and garnish with fresh coriander leaves..

The biryani is ready to njoi..