Chicken Keema Biriyani

Chicken Keema Biriyani [Home Med]

Introduction:  The "Biriyani" is an Urdu word derived from Persian language.Which was as an official language in different part of medieval India.The origin of the dish is uncertain in North India.Varieties of biriyani developed in the Muslim centers of Delhi (Mughlai Cuisine) Lucknow (Awadhi Cuisine) and varieties of Biriyani developed in South India

Ingredients:

• 2 cup mini chunk chicken keema
• 2 cup medium cube sized half boiled and fried potatoes in ghee
• 3 cup basmati sella rice soaked in water
• 1 cup fried onion paste with 3-4 tbsp water
• 1 cup yogurt and 3-4 bay leaves 
• 2 tbsp ginger-garlic paste
• 1 tsp saffron soaked in lukewarm milk
• 2 tbsp biriyani masala powder (home made)
• 1 tbsp whole garam masala
• 2 tbsp kewra water and 2 tbsp rose water
• 2-3 drop of meetha attar
• 2 tsp garam masala powder (home made)
• 1 cup ghee and white oil mixed
• Salt & sugar as per taste 

Procedure:

:

1. marinate the chicken with yogurt and 1 tbsp  ginger-garlic paste
2. add 1/2 tsp salt and let the chicken rest for half an hour
3. 3/4 boil the rice with whole garam masala & 2 tbsp ghee 
4. heat mixed ghee in a wok and add bay leaves
5. add marinated chicken and stir for 2-3 mins
6. add salt and sugar as per taste
7. add fried onion paste and 1 tbsp ginger-garlic paste and stir
8. after 2 mins add biriyani masala and stir for 2 mins
9. always cook on medium flame
10. add 1/2 cup of lukewarm water  and cook with cover on
11. put off the gas when chicken becomes tender and juicy
12. take a deep bottom and open top pot
13. sprinkle 2 tbsp ghee in the pot
14. spread 1/3  boiled rice in it
15. arrange 1/2 chicken keema curry , 1/2 potatoes and 1 tsp garam masala powder
16. now arrange in this way second layer
17. at last spread 1/3 rice and sprinkle saffron milk, rose water, kewra water, and meetha attar
18. sprinkle 1/4 cup of water
19. wrap the cover with a kitchen towel and set the cover on pot
20. heat the pot on high flame for 45-50 second
21. after then set the flame on low for 10 mins
22. ready to serve Chicken Keema Biriyani with salad

  Serves: 3-4