For Reha. (And those who dont get it right after a lot of effort)
So from what i know, here is what people go wrong with mostly.
1:Slat/spices are either not sufficient or are too much.
2:Rice turn out mushy or undercooked.
3:Masala is not sufficient.
You can add if you have any other problem and ill see how we can address that.
**
Ingridients:**
*1 kg chicken
*1 tablespoon Ginger garlic paste
2 large size tomatoes
4 medium size onions(Thinly sliced)
1 cup yogurt
*
Red chili powder 2 Tablespoon(Leveled)
Garam Masala powder 2 tablespoons
Biryani masala I tablespoon(This is for aroma and you can substitute it with 1/2 tablespoon coriander powder)
**Dried plum 8-10
Salt
**5 cups Rice
*2 Green chilies
*Salt 5 tablespoons(leveled)
Yellow food color
Fresh coriander
Mint 6 leaves
Whole garam masala(1 black cardamom pod+1/2 teaspoon zeera+ 7-8 cloves and black peppers each+a small stick of Cinnamon)
1 .1/2 cup oil
*
Procedure:
1.Mix dry masalas together ie red chili, garam masala powder and biryani masala powder/coriander powder.
2.Brown onions and and grind them along with yogurt and tomatoes.
3. Shallow fry chicken in oil till golden. Put in ginger garlic paste and mix.
4.Now lower the heat and put in masalas you mixed in step 1. Mix thoroughly.
5.Add yogurt paste and plum, mix, cover and let cook on slow flame till chicken is done approximately 15 minutes. Add salt sufficient for gravy. (When it is done, it should have gravy that is neither too thin nor too thick. For this, you may need a few drops of water.)
6.Remove from heat, and put in chopped coriander.
7.Now boil water along with whole garam masala, whole green chilies, 6 mint leaves and a tablespoon of chopped coriander.
8.Put in 5 tablespoons of salt(Number of tablespoons of Salt equal number of cups of rice.)
9.Add rice when water begins to simmer. Always use a steel spatula. Wooden ones will break the grains.
10.Strain rice when it is 95% done. You will have to use your judgment for this. 95% means cooked to the point you would eat as it is if you are hungry:p
11.Now you have to be quick because you wont get ‘dum’ right if rice’ temperature drops. Grease the base of pot with oil, make first layer of rice, drizzle small amount of food colour and make a layer of chicken. Repeat the same for second layer.
12.Now put it on dum on high flame for first three minutes and on low flame for next seven minutes. If the lid is transparent, you will see steam covering it. Or you will be smelling the aroma. If there is no aroma or you dont see steam, give it 2-3 more minutes.
13.Remove the lid, mix rice and serve with raita and salad.
