Ingredients :-
1. Biryani Masala
2. Jaifal 1 pice
3. Jaitry 2 pice
4. Sajeera 1 spoon
5. Elaichi 4-5
6. Darchini 4-5
7. Clove 4-5
8. Jafran 1grm[Everest]
9. Caora jal
10. Golap jal
11. Mitha ator.
12. Basamati
13. Pudina pata
14. Dhane pata
15. Ada,pianj,rasoon
16. Tej pata
17. Ghee
18. Lal sukno lanka
19. Kancha Lanka
Process :-
1. 1 KG chicken marinate with 100gn white curd , [4 green chili, 1 pice garlic, little bit corriender leave] paste (add some kaju and almond pest with it)and keep it for 1 hr.
2. Jaifal(1/2), jaitry(2), sajeera(1 tlb spoon) fry[2-3 min] in a dry pan without oil and make power of it.
3. 3 elichi, 3 green chili, 1 stick of darchini, 1 complete garlic, little bit ginger[not much] make a paste.
4. 4 chopped onion need to deep fry and keep .
5. Take half cup of milk and 2 pinch of jafran and keep it for 2-3 hrs.
6. Rice:- take a vessel and heat it for 1 min and put 2 tea spoon of ghee in that put one tej pata and 2 stick of darchini and 4-5 clove and fry it for 2-3 min when good smell was started coming then add cleaned rice into this.
Then after 2-3 min put some water and add 2 tlb spoon salt and one spoon of white oil.
You have to prepare the rice carefully so that it should not be too boiled like normal rice.
Then remove the extra water and put the rice under fan for 1 hr.
7. Put 2 tlb spoon of ghee and 50 grm of white oil in to a kadai . When it became hot add 2-3 tej pata, 2-3 elichi, 1 stick darchini, 1-2 red chili after that add 5 chopped onion and fry it untill it become golden brown. After that add the paste that we have made in step 3. After that add one chopped tomato and staire this contentiously for 10-15 mins with slow flame. Then put the marinated chicken into it. After that staire it with high flame continiously for 10-15 mins. When chicken become white after that need to add salt as per taste and staire it and cover it with low flame for boiling. It should be totally dry.
8. The vessel [having proper cover so that cent & vapour must not come out]in which we prepare the final biriyani put 2 tea spoon of ghee on the down area of the vessel after that put a layer of tej pata , now put a layer of rice now put few pices of chicken on that. Then put another layer of rice now on that rice put little bit chopped pudina leaves and corrionder leaves add pinch of powder massala prepared in step 2 and add pinch of biriyani masala add one tea spoon of ghee then add 2-3 spoon kesar milk from Step 5 and put fryed onion lil bit which we have prepared in Step 4 . Now repeate the same step untill you complete the same step chicken and rice and finally the final layer should be rice with all the masalas mentioned and add only 2 drop of mitha atar and 1 spoon of rose water and 1 spoon of keora jal. Put that cover on the vessel(moida cover outside the cover). Kepp it for 15-20 mins.
1. Biryani Masala
2. Jaifal 1 pice
3. Jaitry 2 pice
4. Sajeera 1 spoon
5. Elaichi 4-5
6. Darchini 4-5
7. Clove 4-5
8. Jafran 1grm[Everest]
9. Caora jal
10. Golap jal
11. Mitha ator.
12. Basamati
13. Pudina pata
14. Dhane pata
15. Ada,pianj,rasoon
16. Tej pata
17. Ghee
18. Lal sukno lanka
19. Kancha Lanka
Process :-
1. 1 KG chicken marinate with 100gn white curd , [4 green chili, 1 pice garlic, little bit corriender leave] paste (add some kaju and almond pest with it)and keep it for 1 hr.
2. Jaifal(1/2), jaitry(2), sajeera(1 tlb spoon) fry[2-3 min] in a dry pan without oil and make power of it.
3. 3 elichi, 3 green chili, 1 stick of darchini, 1 complete garlic, little bit ginger[not much] make a paste.
4. 4 chopped onion need to deep fry and keep .
5. Take half cup of milk and 2 pinch of jafran and keep it for 2-3 hrs.
6. Rice:- take a vessel and heat it for 1 min and put 2 tea spoon of ghee in that put one tej pata and 2 stick of darchini and 4-5 clove and fry it for 2-3 min when good smell was started coming then add cleaned rice into this.
Then after 2-3 min put some water and add 2 tlb spoon salt and one spoon of white oil.
You have to prepare the rice carefully so that it should not be too boiled like normal rice.
Then remove the extra water and put the rice under fan for 1 hr.
7. Put 2 tlb spoon of ghee and 50 grm of white oil in to a kadai . When it became hot add 2-3 tej pata, 2-3 elichi, 1 stick darchini, 1-2 red chili after that add 5 chopped onion and fry it untill it become golden brown. After that add the paste that we have made in step 3. After that add one chopped tomato and staire this contentiously for 10-15 mins with slow flame. Then put the marinated chicken into it. After that staire it with high flame continiously for 10-15 mins. When chicken become white after that need to add salt as per taste and staire it and cover it with low flame for boiling. It should be totally dry.
8. The vessel [having proper cover so that cent & vapour must not come out]in which we prepare the final biriyani put 2 tea spoon of ghee on the down area of the vessel after that put a layer of tej pata , now put a layer of rice now put few pices of chicken on that. Then put another layer of rice now on that rice put little bit chopped pudina leaves and corrionder leaves add pinch of powder massala prepared in step 2 and add pinch of biriyani masala add one tea spoon of ghee then add 2-3 spoon kesar milk from Step 5 and put fryed onion lil bit which we have prepared in Step 4 . Now repeate the same step untill you complete the same step chicken and rice and finally the final layer should be rice with all the masalas mentioned and add only 2 drop of mitha atar and 1 spoon of rose water and 1 spoon of keora jal. Put that cover on the vessel(moida cover outside the cover). Kepp it for 15-20 mins.
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