• Serves:
  • Prep Time:
  • Cooking:
  • Calories:




Ingredients

Directions

  1. Prepare the marinade but mixing together the curd, chopped pudina leaves, dhania leaves, choped green chillies, ginger garlic paste, salt, haldi and the ground masala. Add the chicken to the marinade and marinate for atleast 4 to 5 hrs. Ideally it sh
  2. Wash the rice. In a large vessel, boil 5 to 6 cups of water. Add the whole masala, salt and the rice to it. When the rice is nearly done, drain the water and spread the rice on a plate. You can add a little ghee to the rice to prevent it from stickin
  3. In a heavy bottomed vessel, heat the oil. Add the chopped onions and saute till brown. Now add the marinated chicken and cook covered till the chicken is done and the gravy is thick. This will take about 1/2 an hour to 40 mins.
  4. Check the seasoning. If you want more spice just add a little red chilli powder.
  5. Heat the oil in a kadhai. Cut the onions lenghwise and deep fry till golden brown and crisp.
  6. Heat the oil in a kadhai. Cut the onions lenghwise and deep fry till golden brown and crisp.
  7. Drain and remove
  8. Cut the potatoes into finger chip. Deep fry and keep aside.
  9. Similarly fry the cashews till golden
  10. Take a little milk in two different bowls. Add lemon yellow color in one and kesari in another.
  11. In handi or a flat bottomed vessel, put a layer of rice just drizzle a little colored milk. Add a little fried onions and potatoes and a few cashews. Next put a layer of the chicken masala. Keep on layering the biryani similarly. The last layer shoul
  12. Serve with Onion and tomato raita.

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