DIRECTIONS

• 1. Blend coriander (dhaniya), mint (pudina) and green chillies with a little bit of water till a smooth paste is formed. Set aside.
• 2. Take a pan and heat ghee or oil in it. Fry onion till light brown. Remove half the browned onions and keep aside.
• 3. Add ginger garlic paste in the pan with the remaining onions. Saute for 30 seconds - 45 seconds then add chicken.
• 4. Cook on high heat till the chicken color changes from pink to white.
• 5. Add the green masala pasta and cook for a minute or so. Add peas.
• 6. Cover the lid and cook on low-medium flame till chicken is properly done.
• 7. In the meanwhile, soak rice for half an hour and boil the rice till half done. Set aside rice.
• 8. Start layering the chicken biryani.
• 9. First put a layer of rice.
• 10. Then put chicken gravy. Top with yoghurt, mace & nutmeg (jaifal javitri), whole spices, remaining brown onions, plums (aalo bukhara) and kewra.
• 11. Finish with another layer of rice. Top with the remaining ghee.
• 12. Cook for 10 - 12 minutes and keep on dam till rice is cooked.
• 13. Serve hot with raita.