Chicken Biryani

Ingredients

2-3 tbsp ghee

3 tablespoons olive oil

3-4 onion slices

3 garlic cloves, minced

1 tablespoon gram Massala

1 / 2 teaspoon ginger

1 chicken (section 10-12 bone and skin)

           Salt and pepper

1 / 2 teaspoon black pepper is true

1-2 cinnamon promises

5 cloves pills correctly

5 beads Cardamom (Hull) is true

1 cup tomatoes, chopped or grated

1 / 2 cup chopped green coriander

2 for the Lomé RO (can be replaced by lemon juice)

3 tomato rings

2 tbsp parsley

1 tablespoon mint

3 cups boiled rice

           Yogurt (Rob)

2 tbsp rose water

1 / 8 teaspoon saffron

1 / 2 cup toasted almonds

1 / 2 cup roasted cashew

Way

- Heat butter and oil in a pot on medium heat and add onion and garlic and add spices gram Massala and ginger and stir for 5 minutes until it becomes tilted to the golden color.

- Season with the chicken pieces well with salt and pepper then add the onions. And brown chicken on all sides until golden in color.

- Add black pepper and right sticks cinnamon, cloves and cardamoms and stir the mixture until all ingredients overlap.

- Add the tomato sauce, coriander and green Elloumi Oman (drilled into account the tip of the knife) and stir the mixture and cover again and leave the cursing so well.

- Raises the chicken mixture and keep aside.

- In a pot oven deep stacked rings tomatoes and mint leaves and parsley, followed by a layer of boiled rice and then a layer of chicken, followed by a layer of rings, then add tomato yogurt.

- Repeat the layers to be the last layer of rice.

- Soak the saffron in rose water, then add a little rice on the surface.

- Cover pan and cook in an oven temperature of 350 degrees for 25-30 minutes

Scoop in the serving plate and garnish with chopped parsley and toasted almonds and cashews.