Bombay Biryani by Zubaida Tariq

Ingredients:

• Chicken 1 kg
• Banaspati rice 1 kg
• Potatoes 4
• Lemons 4
• Cloves 4
• Chopped onions 4
• Green chilies 6
• Small cardamom 6
• Black peppercorns 6
• Chopped tomatoes 6
• Dried plums 1 cup
• Hot milk 1 cup
• Ghee or Oil 1 cup
• Yogurt 1 cup
• Chopped mint leaves 1 bunch
• Black cumin 1 tsp
• Red chili 1 tbsp
• Yellow food color 1/4 tsp
• Coriander powder 2 tbsp
• Ginger garlic paste 1-1/2 tbsp
• Salt to taste
  

Method:

1. First wash chicken nicely.
2. Now marinate it with yogurt, ginger garlic paste, red chili, coriander powder, 2 lemon juice, chopped mint leaves, green chilies, dried plums and salt and keep for 30 minutes.
3. Now heat oil in pot, do onion golden brown, take out half onion and spread on paper.
4. Put masala meat in remaining half onion and cook on low flame.
5. When water dries, roast it and remove it.
6. Do not put water.
7. Give potatoes little steam, do 4 4 pieces and deep fry it.
8. Together cut tomato into pieces, fry it and put in chicken with fried potatoes.
9. Then put mint leaves, green chilies, small cardamom, black peppercorns, salt and cloves in rice, boil it 2/4 separate and drain water.
10. Then grease pot and make layer of half rice.
11. Now make layer of meat.
12. Then make layer of remaining rice and put fried onion on top.
13. Together, mix yellow food color in milk and add in it.
14. Then put 2 lemon juice and simmer it on tawa on high flame.
15. Do flame low after 10 minutes.
16. When steam comes up, remove biryani.