Kashmiri Murgh Biriyani

Kashmiri Murgh Biryani

recipe courtesy Rajula

Ingredients:

For Rice:
Biryani rice-3 medium sized glass
gara m masala - 2 tsp
salt to taste

For Chicken Marination
Chicken - 1 kg(cut into medium pieces)
Chilli pwd- 2tbsp
Coriander pwd -2 tbsp
Garlic/Ginger paste -3tsp
green chilli paste - 1 tsp
Turmeric pwd - 1/2tsp
Jeera pwd - 1/2tsp
Garam masala pwd - 1tsp
Salt
red colour if you like
Oil - for frying


For Kashmiri Murgh Masala:

Onion - 5 sliced
Tomato - 2 sliced
Ginger & garlic paste - 2tsp
Kashmiri chilli pwd - 2 tbsp
Coriander pwd - 1tbsp
Garam masala pwd - 1tsp
Jeera pwd - 1/2 tsp
curd - 1/2 cup
Cashewnuts - 10 (soaked in water)&make it as paste.
Salt - to taste
coriander leaves and mint leaves

ghee for the biriyani finally .........

Method :
Marinate chicken in the mentioned masala for atleast 1hr.Heat oil in a pan & fry the marinated chicken pieces till golden brown on both sides.
Keep it aside.

Use the remaining oil for the masala
Add onion&ginger/garlic paste saute until golden brown.

Add tomatoes,salt & all masalas powder.
cook Tomato till it is nicely cooked.

Add fried chicken pieces, curd & cahewnuts paste.
cook untill the fried chicken pieces are coated with the masalas. add mint leaves and coriander leave

Keep it aside.

Meaniwhile dont forget to make Biryani rice
for this boil water in another vessel,add enough salt, and garam masala.cook rice until it is done &drain.kept it aside.

Take another vessel first add half of the prepared kashmiri chicken masala and second make a rice layer.
repeat layers. Finally rice should be on top

Garnish with coriander leaves, drizzle heated ghee.
close the lid & let it in dum for 10 mins on low flame.

Before serving biryani mix well.