
 Ingredients:
- 1 cup of flour,
Hot water as required,
-A little saffron,
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Half a cup of milk,
Ghee: 2 tablespoons,
Mint leaves,
Coriander leaves powder: 1 cup,
Raw chilli powder: as desired, onion powder 3 large,
Almonds:. -10,
Pistachios: 8-10,
Raisins: half a cup.
Ingredients:
-Chicken: 1 kg (slightly chopped),
- oil 3/4 cup,
-ginger paste 1 teaspoon,
- garlic paste 1 teaspoon,
- hot spice powder (cardamom, cinnamon,
nutmeg, jaggery, red pepper)
- biryani Spices: 8 tablespoons,
-salt: as needed (salt should be understood when using biryani spices. Because the spice in the packet contains salt),
-lemon juice: 2 tablespoons,
-sour yogurt: 3 cups.
Biryani rice Cooking:
- Basmati rice: half a kg,
-bay leaves,
- cardamom: 5,
-cinnamon: 2 pieces,
-salt: 1 tbsp.
Method:
Wash the meat well and drain the water. Mix all the meat ingredients in the biryani cooking pot and leave it in a cool place for 2-3 hours. Better to marinate all night. Bread should be prepared with hot water in the flour. Saffron should be soaked in milk. Onions should be set aside. Lightly fry in 2 types of almond oil. Heat the water in a large pot. When the water is hot, you have to add rice cooking ingredients (except rice). The water should be boiled well and the rice should be left. When the rice is half boiled, it should be sifted with a big sheet under the sieve. So that some starch remains. On the other hand, put a little ache on the stove and spread onion, mint, coriander, green chillies, nuts and raisins on the meat. Now spread half boiled rice on the meat. Sprinkle 1 cup of rice flour with ghee, saffron soaked milk on the rice. Now spread the dough around the pot and cover it well. If there is aluminum foil paper, it can be used instead of flour. A little ache should be cooked like this for 25-30 minutes. When the aroma of biryani comes out, you have to understand that it is cooked. When picking, pick up the rice and meat from the side of the pot together and serve with a salad.
This biryani can also be made in the oven. In that case oven proof pot should be used. Cover the pan well with aluminum foil paper at 110 and cook for about 30 minutes (or until the biryani is fragrant).
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