By Arbaz Khan
Biryani is a mixed meat and rice dish which was originated in Indo-Pak subcontinent among Muslims. This dish is made with blend spices, meat (chicken, beef, lame and fish etc), rice and vegetables. The word biryani is derived from the Persian word (Birian) which means (Fried before cooking). The biryani got its fame in kitchens of Mughal Empire (1526-1857). There are several theories about biryani some says that it is originated from Persia and some says that it is originated from South India. Biryani is also famous among arabs where rice is usually saffron-based and chicken is used as meat. There are many type of biryani such as sindhi biryani, chicken biryani, hyderabadi biryani etc. Biryani is very popular among different countries such as Indonesia, South Africa, Mauritius, Thailand, India and Pakistan etc.
- Chicken = 1 kilogram
- Rice = 500 gram
- Oil = 100 gram
- Vinegar = 2 spoon
- Ginger and garlic paste = 2 spoon
- Onion = 1
- Yogurt = 250 gram
- Garam masala = 1 spoon
- Salt = as required
- Tomato = 3
- Coriander = as required
- Mint = as require
- Green chili = 2
- Add three tablespoon of salt and rice, mix it well and boil the rice until they become soft.
- Now take one kilogram of chicken pieces and add 2 spoons of vinegar, 2 spoons of ginger and garlic paste and salt in the chicken and mix whole mixture. Now leave the chicken for 1 hour.
- Now take one big onion and chop it into pieces. Add oil in the pan and set the flame high. Fry the onion and add three tomatoes, 250 gram yogurt and chicken in it and fry the chicken.
- Now add coriander, mint and two chopped green chili on the chicken and add boiled rice upon the chicken and cook it under high pressure and temperature.
- After 15 minutes open the container and mix the rice and take out on plate.
- Serve chicken tandoori biryani with yogurt and mint sauce and mixed vegetables pieces and enjoy.