ROAST CHICKEN BIRYANI RECIPE
➛1 kg (divided into quarters, marinade and roast) chicken
➛3 pieces of green chilies
➛1 bunch of fresh coriander leaves
➛3 cups of basmati rice
➛2 pieces of onions
➛2 table spoon of ginger & garlic paste
➛1 tablespoon of coriander powder
➛1 tablespoon of graham masala.
➛¹/₂ tablespoon of black pepper
➛¹/₂ tablespoon of turmeric powder
➛¹/₄ tablespoon of cloves
➛4 pieces of cardamon
➛2 pieces of chicken cubes
➛1 cup of ghee/oil
➛3 pieces bay leaves
➛Salt to taste
Method of preparation.
Soak the rice for 30 minutes, then cooking hot salty boiling water until it’s almost done but not fully cooked. Strain and keep aside. In a large pan add ghee, when it's hot add all the whole spices such as cloves, cardamon, cinnamon, and bay leaves stir well to combine. Now add the onions and fry till golden brown, add ginger and garlic paste and fry for 1 min, add turmeric powder and chili powder and stir for 1 min. Now add coriander powder, pepper, and graham masala and cook until ghee separates. Add roast chicken pieces, in a baking tray grease it with ghee or oil and spread layers of rice then masala and cover with foil and bake for 15 at 200⁰, remove and garnish with cucumbers, onions and carrots.