Serving :
6 - 8 People
Ingredients
Jhol
1 Sliced Onion
Raw Chicken ( 500 gms)
2 tablespoon Ginger Garlic Paste
3 Elaichi
3 long
½ Cinnamon
½ Jaiphal/ Nutmeg
1.5 tablespoon Red Chilli Powder
2 tablespoon Dahi (60gms)
½ cup Milk
1 pinch Elaichi Powder
1 pinch Javitri Powder
1 tablespoon Kewda
1 tablespoon Color
Rice (500 gms)
2 Elaichi
2 long
1 Green Chilli
Oil
Salt ( 2 tblspoon )
Onions (500 gms) for deep frying which should be finely sliced. To be added in the end before giving Dum to the Biryani.
Procedure
Fry onion till Golden Brown & then Add Chicken Pieces with Elaichi, Dal Chini, Long (Black Cloves), Black Pepper, Ginger Garlic Paste, Jaiphal, Red chili powder, Curd and cook it for 5-8 mins.
Add ½ cup milk & mix it well for 2 mins
Take chicken Pieces out & keep them separate.
Strain the masala using a strainer & add a pinch of Elaichi & Javitri Powder along with Red Color(or Kesar in milk) & Kewada.
Separate the Oily layer of Jhol for coloring it later.
Switch on the stove & put Handi & pour the 'Jhol' in it & put chicken in it.
Cook for 2 mins on High Flame
Soak Rice for 30mins in water & then add 3 liter of water in a pan & add 6 Elaichi, 6 Black Cloves, 1 tablespoon Oil & Salt to taste (almost 2x times the normal quantity).
Boil the Rice till Half Cooked.
Add the Half Boiled rice after straining them in Chicken & add Grilled Onion(Golden Brown) , add Jhol upper layer of Oil & Kesar Color( yellow color) in it.
Give it Dum for 1 min on high Flame & then 12 - 15 mins on slow Flame.
Close the flame & put it for 15 mins like this.