onion
garlic
ginger
chicken masala
briyani rice
yellow color/termeric
cloves
cardamom
cinamon
pepper corn
ghee
Cahews
rasins
4-5 nos
3-4 pods
1 inch
4 tbs
500 gms
1-2 tps
6 nos
6 nos
1-2 sticks
6 nos
5-6 tbs
50 gms
50 gms
First Part: Making the chicken curry- In a pan pour the desired amount of oil and start frying the onion. Once the onion (3 nos) is soft add ginger and garlic and fry well. Then add the masala powder and fry till nice aroma add required amount of salt and add the chicken,let it cook well.
Second part: In Another Pan pour ghee and fry cardamom,cinamon, pepercorn, cloves till poped and red then drain the rice from the soaking water and add this to the ghee, fry till rice is separate and very slight brown. The measurment of water to be added to the rice is 1 cup rice= 2 cups water so measure the rice before soaking it. Add water, salt to taste, and termerice and close and let the rice cook fully.
Final Part: Assembly- Once everything is done we can assemble it. In a glass dish put half the rice on the base. sprikle part of the fried onion/cahsew/rasins. Top this off will the chicken curry. On top add the remaining amount of rice and final garnish add remaining onion/cahsew/rasins.
