1kg sela rice (we used @mehranarabia )
soaked in water for atleats 2 hrs
1/2 tb spn cloves (loong)
1/2 tb spn whole black pepper (kali mirch)
4 big cardamon (badi ilichi)
1inch cinnamon stick. ( dal chini)
1 tb spn zeera
3 bay leaves (tej patta)
2 tb spn whole coriander seeds
2 tb spn fennel seeds (saunf)
3 javetri phool.
8-10 badiaaan flowers
1tea spoon cardamon (choti ilichi)
1 medium onion
1 garlic bulb
1 inch ginger piece
1.5 liters water
salt to taste
boil all together for 30 mins.
then add 1kg chicken for 15 minutes.
remove chicken and keep aside. and set aside the yakhi (discard the solid ingridents).
jaifel javetri choti ilichi power:
1 tb spoon choti ilichi
6 javetri flowers.
grind and make powder.
1/2 kg sliced tomatoes
1 bunch coriander ( roughly chopped)
1 bunch mint leaves (only leaves)
4 small lemons, sliced
8 green chillies , cut into half
125grams aalo bukhara
1cup brown onion (fried onion )
1table spoon garam masala powder
1/2 of the jaifal javetri powder.
mix well. set aside.
1/2 kg yogurt
the remaining jaifal javetri powder.
yellow biryani color
1 tea spoon biryani essence.
now heat one cup oil
add 2 tb spoon ginger garlic paste.
1 tb spoon crushed red chillies
mix for 5 mins and then add the chicken and cook for 5 mins.
boil the rice for only 5 mins ( remember they were soaked in water?)
i kg rice
water as needed ( will be discard anyways )
5 whole pepper
3 badiaan flower
salt to taste.
throw the excess water and keeo the rice aside.
in the main vessel ( you already have chicken in it)
pour 1 cup yakhni into the chicken
then spread the hara masala
now spread 3/4 dahi mixture
now spread the rice on top.
add half cup of yakni on top of the rice
now add remaining 1/4 dahi mixture.
minte leaves and briwn onion on top.
cover it well!!
cook on high flame for 10 mins.( keep rotating the p*t every 2-3 mins)
then leave on sim for 15 mins.
serve with raita
and give my amma lots of dua.