Ingredients
For Korma
- Chicken 1/2 kg
- Onion 2-3 ground
- Garlic 2-3 paste
- Ginger 3-4 chopped
- Tomato 4 chopped or paste (without seeds)
- Salt 1 tea spoon
- Red chillies 1 tea spoon (to taste)
- Zeera 1 tea spoon
- Badiaan 1 flower
- Coriander power 1 tea spoon
- cloves 4
- Black pepper 4
- Turmeric powder (haldi) 1 tea spoon
- Sindhi Biryani Masala 1/2 pack (preferably Shan)
- Green eliachi 2-3 chopped
- alo bukhara (dry) 5-6 soaked in water
- kari pata 2-3
- mint 1 bunch (finely chopped)
- green coriander 3-4 table spoon chopped
- Cooking oil 1 cup
- Yogurt 1/2 cup
- Boiled Potatoes 2 (you can also add it when preparing korma)
- Boiled Eggs 2 (slices)
For Rice
- Rice 1/2 kg
- black zeera 1 tea spoon
- Cinnamon (darchini) 1-2
- kali elaichi 2
- kari pata 2-3
- salt 1 1/2 teaspoon
Method:
Marination
Wash the chicken properly. After that make holes on it with fork. Take a bowl containing 1 cup of yogurt, add shan biryani masala and mix it well. Then place chicken pieces in the bowl and refridgnate for atleast 1 hour.
Prepare Korma
Heat the oil and fry onion till they become golden brown and then add ginger and garlic and fry them. After this add the marinated chicken and fry till golden, add tomato, spices and alo Bukhara. Fry till aroma is sensed. Add one cup of water and cook it till the chicken tenders. Add chopped mint leaves, green chillies, lemon juice, garam masala and fresh coriander leaves.
Rice
Add black zeera, cinnamon (darchini), kali elaichi, kari pata and salt in water and bring it to boil. You can also add a few drops of lemon juice and a few leaves of mint in this water. Add soaked rice in this boiling water and let the rice boil - do not let the rice become soft.
Drain the water from the boiled rice.
Layers of Biryani
First spread 4 cooking oil in the cook pot. Then place a layer of rice and cover it with the layer of chicken korma. Sprinkle fresh mint leaves. Add another layer of rice. Then add the remaining korma and cover it with a layer of the rest of the rice.
Garnishing
Add the tarka of onion-zeera. Sprinkle mint, green coriander leaves and lemon juice. Place 4 green chilies and boiled egg slices. Then give it a steam (dam) for about half an hour on a very low heat. After the dam mix well before serving.
You can also place lemon slices on it, if you like, instead of sprinkling lemon juice.
Serve:
Serve the biryani with mint chutney.
Wash the chicken properly. After that make holes on it with fork. Take a bowl containing 1 cup of yogurt, add shan biryani masala and mix it well. Then place chicken pieces in the bowl and refridgnate for atleast 1 hour.
Prepare Korma
Heat the oil and fry onion till they become golden brown and then add ginger and garlic and fry them. After this add the marinated chicken and fry till golden, add tomato, spices and alo Bukhara. Fry till aroma is sensed. Add one cup of water and cook it till the chicken tenders. Add chopped mint leaves, green chillies, lemon juice, garam masala and fresh coriander leaves.
Rice
Add black zeera, cinnamon (darchini), kali elaichi, kari pata and salt in water and bring it to boil. You can also add a few drops of lemon juice and a few leaves of mint in this water. Add soaked rice in this boiling water and let the rice boil - do not let the rice become soft.
Drain the water from the boiled rice.
Layers of Biryani
First spread 4 cooking oil in the cook pot. Then place a layer of rice and cover it with the layer of chicken korma. Sprinkle fresh mint leaves. Add another layer of rice. Then add the remaining korma and cover it with a layer of the rest of the rice.
Garnishing
Add the tarka of onion-zeera. Sprinkle mint, green coriander leaves and lemon juice. Place 4 green chilies and boiled egg slices. Then give it a steam (dam) for about half an hour on a very low heat. After the dam mix well before serving.
You can also place lemon slices on it, if you like, instead of sprinkling lemon juice.
Serve:
Serve the biryani with mint chutney.
Mint Chutney:
Take one bunch of washed fresh mint and chop it finely. Add half cup of water in the grinder and add chopped mint in it. Add 2 chopped green chilies (preferably without seeds). Add a bunch of finely chopped fresh green coriander. Add 1or 2 green chilies (or according to your desired taste). Add 1 teaspoon salt, 1 tea spoon black pepper and 1/2 tea spoon zeera and dar chini power. Grind it well until it turns into a fine paste. Then mix this paste in whipped yoghurt and let it cool in the fridge.
