Chicken mince. – 1/2 kg
slice bread. -3
boiled potato. – 2
shredded cheese. -1 table sp
milk. -2 tea sp
green coriender. -1 cup
green chilli. -4 to 5
mint leaves. -7 to -8
chilli flacks. -1 tea sp
black paper. -1 tea sp
roasted cumin powder. -1 te sp
roasted crushed fennel seed. -1 tea sp
roasted crushed coriender seed. -1 tea sp
garam masala. -1/2 tea sp
garlic paste. -1 tea sp
salt. -according to taste
oil for frying
take a larg bowl and mix the chicken mince and boiled potato properly with your hands
then soak the slice breads for a while, till it became more soft, squeeze it and mix it also in the chicken mixture.
now a add the herbs and spices,coriender , mint leaves, black paper,chilli flacks,fennel seed,coreiender seed, cumin powder, salt, shredded cheese,two tea spoon milk, garlic paste,garam masala.
chop the green chilli and add them too.
mix all the ingredients with chicken very well, so that all things tastes could mix with each other properly.
Now take a other bowl, break the eggs in this and sepreat the egg yokes from egg white.
whisk it with a whisker properly.
heat the pan ( kadhai ) on high flame,pour into the oil for deep frying.
make the cutlets of batter, in shape which you want, – oval,round, long or patty.
dip them in egg white and fry in the oil.
You can use, all purpose flore ( maida ), bread crumbs, or rice floure also, instead of egg.
serve hot with pudina ki chatni, or tomato suoce.]]>
Method of Preparation
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.]]>