Ingredients:
Chicken preparation:
- Chicken ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Namak (Salt) 1 tbs or to taste
- Haldi (Turmeric) 1 & ¼ tsp
- Tez pata (Bay leaf) 2-3
- Dar chini (Cinnamon) 2 sticks
- Whole spice powder (Garam masala powder) 1 tsp
- Hari mirch (Green chili) chopped 6
- Pyaz (Onion) fried 1 cup
- Ghee 3 tbs
Rice preparation:
- Paani (Water) as required
- Hari mirch (Green chili) 2 whole
- Kala zeera (Cumin) 1 tsp
- Tez pata (Bay leaf) 2
- Dar chini (cinnamon) 2 stick
- Namak (Salt) 1 tbs
- Chawal (Rice) ½ kg soaked for 2 hour
Biryani layers:
- Marinated chicken & spices
- Dahi (Yogurt) 1 & ½ cup
- Hara dhania (Green coriander) ½ bunch
- Podina (Mint leaves) ½ bunch
- Mirch (Chili) 2
- Chawal (Rice) boiled
- Ghee 3 tbs
- Whole spice powder(Garam masala powder) 1 tsp
- Choti elaichi (Green cardamom) grinded 4-5
- Jaifil & jawitri (Nutmeg & mace) grinded ½ tsp
- Zarda ka rang (Food color) ½ tsp
- Pyaz (Onion) fried
Directions:
Chicken preparation:
In pot,add chicken,ginger garlic paste,salt,turmeric,bay leaf,cinnamon sticks,whole spice powder,green chili,fried onion and ghee,mix well and marinate for 5-6 hours.
Rice preparation:
In pot add water,green chili whole,cumin,bay leaf,cinnamon sticks and salt,cover and bring it to boil.
Add rice,cover and give it a boil,when rice are done,strain and set aside.
Biryani layers:
In marinated chicken, add yogurt,green coriander,mint leaves,chili.
Add boiled rice,ghee,whole spice powder,green cardamom(grinded),nutmeg & mace(grinded),food color and fried onion.
Cover and cook on high flame for 10 minutes to build up steam.
Put the flame on very low flame and cook it for 30 minutes.
Kachay ghost ki biryani is ready,serve with raita.
Ajza:
Chicken preparation:
- Chicken ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Namak (Salt) 1 tbs or to taste
- Haldi (Turmeric) 1 & ¼ tsp
- Tez pata (Bay leaf) 2-3
- Dar chini (Cinnamon) 2 sticks
- Whole spice powder (Garam masala powder) 1 tsp
- Hari mirch (Green chili) chopped 6
- Pyaz (Onion) fried 1 cup
- Ghee 3 tbs
Rice preparation:
- Paani (Water) as required
- Hari mirch (Green chili) 2 whole
- Kala zeera (Cumin) 1 tsp
- Tez pata (Bay leaf) 2
- Dar chini (cinnamon) 2 stick
- Namak (Salt) 1 tbs
- Chawal (Rice) ½ kg soaked for 2 hour
Biryani layers:
- Marinated chicken & spices
- Dahi (Yogurt) 1 & ½ cup
- Hara dhania (Green coriander) ½ bunch
- Podina (Mint leaves) ½ bunch
- Mirch (Chili) 2
- Chawal (Rice) boiled
- Ghee 3 tbs
- Whole spice powder(Garam masala powder) 1 tsp
- Choti elaichi (Green cardamom) grinded 4-5
- Jaifil & jawitri (Nutmeg & mace) grinded ½ tsp
- Zarda ka rang (Food color) ½ tsp
- Pyaz (Onion) fried
Directions:
Chicken preparation:
Pot mein chicken,adrak lehsan paste,namak,haldi,tez pat,dar chini,garam masala powder,hari mirch,fried pyaz aur ghee dal ker ache tarhan mix ker lein aur 5-6 hours kliya marinate ker lein.
Rice preparation:
Pot mein paani,hari mirch,zeera,tez pat,dar chini aur namak dal ker dhak k ubal lein.
Chawal shamil akrein,dhak ker ubal lein,tab chawal pak jayein toh starin ker k side per rakh dein.
Biryani layers:
Marinated chicken mein dahi,hara dhania,podina aur hari mirch dal dein.
Boiled rice,ghee,garam masala powder,hari eliachi (grinded),jaifil & jawitri(grinded),zarda ka rang aur fried pyaz shamil karein.
Dhak ker 10 minute kliya tez ancch per steam jama hunay tak paka lein.
Ancch kum ker k 30 minute kliya paka lein.
Kachay ghost ki biryani tayyar hai,raita k saath serve karein.
