Pulao Biryani by Zubaida Tariq

Ingredients:

• Chicken (14 pieces) 1
• Black peppercorn 4
• Garlic 1
• Ginger 1 piece
• Fennel seeds 1 tsp
• Coriander seeds 1 tbsp

For Biryani:

• Rice 2 cups
• Yogurt 1 cup
• Fresh milk 1 cup
• Ghee or Oil 1 cup
• Chopped mint leaves 1 bunch
• Biryani masala 1 packet
• Chopped onions 3
• Lemons 4
• Chopped green chilies 8
• Yellow food color some
• Ginger garlic paste 1 tbsp
• Salt to taste
  

Method:

1. Put 3 glass water, chicken, coriander seeds, fennel seeds, garlic, ginger, black peppercorn and salt in pot and boil it.
2. When chicken tender, separate it pieces and strain stock.
3. Now take out water of soaked rice, boil it 2/4th in pot with stock and then drain water.
4. Then heat oil or ghee in separate pot, fry onion until golden brown and take out half onion.
5. Then put ginger garlic paste, biryani masala, yogurt, 2 lemon juice and few mint leaves in half onion.
6. Now make layer of remaining rice.
7. Together heat milk lightly, mix yellow food color, put on rice and add 2 lemon juice.
8. When steam comes up, serve pulao biryani with yogurt raita.