Ingredients
- 1-1/2 kg murghi (chicken)
- 2 cups chawal bhigoe hue (rice soaked)
- 1/2 cup dahi phenti hoi (yogurt whipped)
- 8 sookhi gol laal mirchen (round dried red chilies)
- 2 tbsp adrak bareek kati (ginger finely chopped)
- 8 jave lehsan bareek kate (garlic cloves finely chopped)
- 1 tsp sonf (fennel seeds)
- 1 tbsp sabut dhania (coriander seeds)
- 6 hari mirchen (green chilies)
- 4 nimbu (lemons)
- 3 tamatar bareek kate (tomato finely chopped)
- 3 piyaz bareek kati (onion finely chopped)
- 1/2 gathi podina (mint leaves 1/2 bunch)
- 8 sabut kaali mirchen (black pepper)
- Hasb e zaeqa namak (salt to taste)
- 1 cup tail (oil)
Directions
Chawalo main podina, kaali mirch, kala zeera or namak daal kar ubaalen or chaan kar rakh len_
Sonf or dhania mila kar pees len_
Degchi main tail garam karen or piyaz tall kar 1/2 nikaal len_
Baki piyaz main murghi ke tukray or namak daal kar pani khushk honay tak pakaen_
Isme 2 nimbu ke rass samet dahi, gol laal mirch, adrak lehsan, hari mirch or tamatar shamil karke khoob bhune or dum par rakh den_
Ek degchi ki teh ko chikna karke 1/2 chawal daalen, is par murghi ki teh lagaen phir baki chawal daal den_
Iske upar baki nimbu ka rass daal kar dum par rakh den_
Mazedae biryani baki piyaz or podina daal kar serve karen_:)
