Ingredients:
- Chicken = 1 Kg
- Rice = 1 Kg
- Tomatoes = 3 (Big)
- Yogurt = 250 Grams
- Fried Onion = 6x
- Ginger/Garlic Paste = 4 tbsp
- Red Chilli Powder = 1 tbsp
- Coriander Powder = 1 tsp
- Turmeric Powder = 1 tbsp
- Garam Masala = 1 tbsp (For Rice)
- White Cumin Seeds = 1.5 tbsp
- Prunes (Aloo Bukhara) = 4-5 (Optional) (soaked in water)
- Salt = 2 tbsp (According the taste)
- Fresh Green Coriander Leaves = 1 Cup
- Fresh Mint Leaves = 1 cup
- Green Chillies = 8-9
- Citric Acid = One Pinch (Optional)
- Crushed Whole Garam Masala = 1.5 tsp
- Food Color Orange = 1 tsp
- Kewra Water = 2-3tsp
- Fennel Seeds = 1 tbsp (Crushed)
- Fresh Whole Dry Coriander = 1 tbsp (Crushed)
- Nutmeg & mace (jaiphal javetri) = Half tsp
Method:
Start by adding Classified butter or Oil on a cooking pot or pan for frying. Add 6 onions and let them fry untill their color changes to golden brown then remove onions on the same oil add chicken let it cook for further 5 minutes untill its color changes to white then add 4 tbsp ginger/garlic paste ,red chilli powder,turmeric powder,Salt,dry coriander powder,4-5 Prunes (soaked in water),3 tomatoes (sliced),fennel seeds,Whole Coriander,Citric Acid 1/4 tsp,Garam masala And nutmeg & mace (jaipal javetri) 1 tsp. And Stir-fry the mix for 1-2 minutes, Then add half fried onion and yogurt and let it cook for 5 minutes untill chicken is fully cooked. Then add boiled potatoes boiled with Orange food color add green chillies,fresh coriander,few fresh leaves and close the flame Chicken Curry Is ready.
For Tehho/Teh:
Stary by adding Chicken curry on the bottom cover it everywhere in the surface, then add rices on top of the layer cover it entirely, viceversa do the same proceigures over and over so nothing is left behind. On the top of the layer add a pinch of orange food color,kewra water and 2 tbsp classified butter(ghee) or butter and let it steam cook for 15-20 minutes Chicken Biryani Is Ready to server!.
