Chicken biryani hayadrabadi

Materials

50 g basmati rice,

1 large chicken (to pieces)

Chili 10,

Half a cup of chopped mint leaves,

Half a cup of chopped coriander;

Small cardamom 4,

Shahi half a teaspoon of cumin,

Andajamato salt,

1 teaspoon ginger paste,

1 teaspoon garlic paste,

1 tablespoon lemon juice,

Roasted cumin powder 1 teaspoon,

Water 1 teaspoon caraway;

1 teaspoon rose water;

1 liter of milk;

Jayaphala-jayatri Fry powder;

Oil / ghee half a cup,

1 cup chopped onion garden,

1 tablespoon lemon juice,

Way

The choice of chicken pieces, cheese and 1 teaspoon salt 1 cup half-hour soak. After the meat with the spices well inflict sagging Put the milk. Heat half the butter in a pot biryani jbarai sit on it for the chopped onion and fry over brown ninacala to shed water, soak in water for 1 hour .1 liter of water and half a cup of rice milk habejapharana adhaseddha to be soluble.

Ardhekam ghee pot with hot boiled rice with chicken on the garden will run. Thus, the end of the two saffron, the rest of the butter, milk, caraway water, rose water, chopped coriander, chopped mint leaves, lemon juice, chili and sprinkle a handful over beresta the sagging down 15 to 0 minutes and serve hot with salad.