INGREDIENTS: 1 kg chicken meat 1 kg rice 3 medium size potatoes ( cut into large blocks ) 4 medium size onions ( thin slices ) red food color yellow for color
water according to need
INGREDIENTS FOR MARINATION : 1 kg chicken meat 1 tbsp black pepper ( kali mirch )powder 1 tbsp cumin ( zeera ) powder 1 tbsp garam masala powder 1 tbsp salt ( namak ) 1 tbsp coriander ( khushk dhanya ) powder 1/4th tsp turmeric ( haldi ) powder 1.5 cups yogurt
3 medium size potatoes ( cut into large blocks ) red food color
INGREDIENTS FOR BOILING RICE 1 kg rice ( wash and soak in water for 30 minutes ) 1 tsp cumin seeds ( zeera ) 3 tbsp salt ( namak ) 3-4 bay leaves ( tayz paat ) 6-7 green cardamoms ( elaichy ) 2-3 cinamon sticks ( dar cheeni ) 6-7 whole black pepper ( sabit kali mirch ) 6-7 cloves ( long ) 1 tbsp rose water 3-4 tbsp cooking oil enough water to boil
INGREDIENTS FOR CHICKEN CURRY 4 medium size onions ( thin slices ) 1-2 dry lemons 7-8 green cardamoms ( elaichy ) 1 two inches cinamon stick ( dar cheeni ) 6-7 whole black pepper ( sabit kali mirch ) 6-7 cloves ( long )
RECIPE : In a bowl add yogurt,all spices for marination ( black pepper powder,cumin powder,garam masala powder,salt,coriander & turmeric powder,Mix well and add chicken pieces.coat well and marinate it for minimum 1-2 hours.overnight for better results.
In another bowl add cube potatoes and a pinch of red food color.mix and keep it aside.
To boil biryani rice add enough water in a cooking pot,add green cardamoms,cinamon sticks,blackpepper,cloves,cumin seeds,bay leaves and 3 tbsp salt,1 tbsp rose water,3 tbsp cooking oil and mix well.let the water boil ,then add soaked rice and boil at high flame for 10 minutes. These are 80% cooked now,strain rice.
To make biryani qorma add 3/4th cup cooking oil and whole spices (dry lemon,green cardamoms,cinamon sticks,black pepper and cloves.Add sliced onions and cook until golden brown.Now add ginger garlic paste and saute for 30 seconds. Add marinated chicken ,colored potatoes and 1 glass water.mix well and let it cook at low flame for 15-20 minutes. When chicken and potatoes are tender add boiled rice at all once on top. add yellow and red food color on top and cover it with a lid.Cook at lowest flame for 20-25 more minutes. It's ready to serve.
Serve with Mandi Chatni ( Tamatar Chatni ) Recipe : In a grinder add 2 tomatoes,1-2 green chillies (onion optional ),garlic cloves,lemon juice and some fresh coriander leaves with a little bit of salt and grind well. Serve with Biryani or Mandi.
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