Ingredients:
*A hen weighs 1 to 1.5 kg
*Basmati rice 500
*Half a cup of soybean oil
*Half a cup of ghee
*Adabata 1 teaspoon
*Garlic 1 teaspoon
*1 teaspoon of red pepper
*1 teaspoon of coriander powder
*Half a teaspoon of turmeric powder
*2 tomatoes (cut into pieces)
*Onion paste 2-3 tablespoons
*1 cup of onion barista
*3-4 potatoes (cut in half)
*3 tablespoons of hot spice powder
*3 cardamoms
*2 pieces of cinnamon
* 1 bay leaf 1 clove 4 whole peppers
*Half a teaspoon of coriander leaves
*1 handful of green chillies (whole)
*Saffron color
*Like salt to taste
*The amount of water
Making hot spices:
*1 tablespoon whole coriander
*4 cardamoms Cinnamon
*3 (2 inches) 2 bay leaves Cumin
*1 teaspoon 2 large cardamoms
*3 dried chillies Anise
*1 teaspoon Nutmeg is one third of 1 part Jayatri
*1 teaspoon 4,5 round peppers
Heat all the ingredients in a frying pan. Then grind in a blender or batter.
Method:
Wash the rice and leave it to drain. Make a paste by mixing ginger-garlic paste, red chilli powder and onion paste. Wash the chicken well, cut it and put it with salt to taste for 20 minutes. Fry the potatoes and tomatoes separately with oil in a pan. Fry the chicken pieces in this oil. After frying for a while, add the spice paste.Roast well. When it is roasted, fry half an onion in it for a while more. Now cook for 10 minutes on medium heat with fried tomatoes and half hot spices. When the chicken is cooked, take it down. Now heat enough water in another pot. Leave the salt and all the hot spices to taste in the water. When the water boils, add the pre-washed rice to the water.Boil about 80 percent of the rice in this way. Then drain the water. Now in a big pot in which you will put biryani, first spread some rice in the pot. Spread the cooked meat all over the rice. Grind coriander leaves with fried potatoes for more than half a day. Sprinkle the rest of the hot spice powder. Sprinkle some onion with the rest of the rice.Mix saffron in a little water and add a little bit of rice here and there. Spread ghee. Then cover the pot with the rest of the barista, coriander leaves and half a cup of water. Put the pan under the pot. Cook for 20 minutes. When cooked, turn down and serve hot.
