- Biryani rice 1 cup
- Chicken boneless 1 cup
- Tomato 1 cup
- Ginger-garlic paste 1 tsp
- Coriander leaves little
- Chilly powder 1 tsp
- Salt 2 tsp
- Water 2 cups
- Butter 2 tbsps
METHOD:-
- Wash rice and drain the water completely, keep it dry.
- Grind tomato, cut coriander leaves. Cut chicken into small pieces.
- Heat 1 tbsp of butter in an iron pan, Fry rice until the oil coats and changes its color.
- Transfer to a plate, heat butter and add chicken, ginger-garlic paste, and fry for 1 minute.
- Add tomato paste, chilly powder, and fry for a minute, add water and bring it to boil.
- Add rice, salt, and mix for 2 or 3 times, and close the lid.
- Cook on a low flame for 15 minutes. Garnish with coriander leaves.
- Serve hot with any soup and salsa.
- Refer salsa in my blog.
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