Sabit Kali Masoor and Chicken Biryani Recipe

Sabit Kali Masoor and Chicken Biryani 

Sabit Kali Masoor and Chicken Biryani 

Ingredients: 

Black lentil whole       1 cup, washed and boiled until tender and drained

Rice basmati                1 kg, soaked for 15 minutes

Chicken                       1.5 kg, cut into 14 pieces

Onions                         4 medium, finely sliced

Ginger/ garlic paste     1 tbsp

Black cumin seeds       1 tsp

Cardamoms                  4

Peppercorns                  6-8

Green chillies               8 whole

Fresh mint                    1 bunch

Lemons                        6 (4 for chicken, 2 to sprinkle over rice) Yogurt 1 cup

Butter                           1 Tsp

White vinegar              1 tbsp

Oil                                1 cup

Salt                               to taste

Method :

Beat yogurt with ginger, garlic, juice of 4 lemons, mint, four green chilies, two cardamoms and salt, add to chicken. Cook on medium heat until liquid evaporates and chicken is tender. Remove from heat. Fry onions till golden brown, remove from oil and spread on absorbent kitchen paper. Pour the oil over chicken.

Boil rice with a little mint, black cumin seeds, remaining green chilies cardamoms, salt, and vinegar. Drain when almost done. Spread a little oil on the base of the same pan and put a layer of rice, put a layer of chicken over it and sprinkle a little-crushed onion. Use all chicken and rice in this way finishing with rice. Sprinkle crushed onion on top, and add butter. Pour the juice of 2 lemons on rice. Leave On low heat, till rice steams. Serve with mi ta and pickles.

Tip:  Wash all duals with lukewarm water and use wooden spoons to cook.