Sabut Kali Masoor & Chicken Biryani by Zubaida Tariq

Ingredients:

• Black lentil 1 cup
• Chicken 1-1/2 kg
• Rice 1 kg
• Chopped onions 4
• Green chilies 8
• Yogurt 1 cup
• Mint leaves 1 bunch
• Lemons 6
• White vinegar 1 tbsp
• Ginger garlic paste 1 tbsp
• Small cardamom 4
• Black peppercorns 6-8
• Oil 1 cup
• Black cumin 1 tsp
• Butter 1 tsp
• Salt to taste

Method:

1. Wash black lentil with lukewarm water and boil it.
2. When tender, drain water.
3. Put yogurt, ginger garlic paste, lemons, mint leaves, green chilies, cardamom and salt in chicken, boil without water.
4. When water of chicken dries, remove it.
5. Then heat oil, fry onion until golden brown, take it out, spread on paper and put in boiled chicken.
6. Now boil rice, add some mint, black cumin, green chili, salt, vinegar and cardamom while boiling.
7. When it boils 2/4th, drain water.
8. Now grease rice pot, make one layer of rice and one layer of lentil.
9. Then make layer of chicken, crush some onion with hands and put it.
10. Again make layer like this.
11. Put rice, fried onion, ghee and lemon juice on top and keep on tawa on high flame.
12. Low flame after 10 minutes.
13. When steam comes, remove pot and serve biryani with yogurt and raita.