Biryani With Chutney Chicken by Zubaida Tariq

Ingredients:

• Rice 2 to 2-1/2 cups
• Chicken 14 pieces
• Yogurt 1 cup
• Red chilies 8
• Green chilies 8
• Ginger garlic paste 1 tbsp
• Salt to taste
• Crushed black pepper 1 tsp
• Lemons 4
• Chopped onion 4
• Fresh milk 1 cup
• Yellow food color some
• Oil 1 cup
• Butter 1 tbsp

To Boil Rice:

• Mint leaves 1/2 bunch
• Green chilies 4
• Black pepper corn 4
• Salt to taste
• Small cardamom 4
  

Method:

1. First wash rice and soak it.
2. Now heat oil in pot, do chopped onion golden brown, take it out and spread it.
3. Then put chicken pieces, ginger garlic paste, yogurt and salt in oil.
4. Now mix red chillies and green chilies and grind it.
5. When water of chicken dries, put half onion, chutney, green chilies and red chilies and roast it nicely.
6. After that, put lemon juice and crushed black pepper.
7. Boil rice separate. Now put all ingredients and boil 2/4.
8. When it boils, grease bottom of rice pot, make layer of half rice and spread chicken.
9. Now make layer of remaining rice, add yellow food color in some milk and put in rice. Put mint leaves and lemon juice and keep on simmer. When steam comes on top, delicious biryani is ready.
10. In end, take out in dish, put fried onion on top and serve.
    
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