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SAMOSASCHARGHA BIRYANI
Chargha Biryani
1 Kg Rice
Step 1: Add water in a pot.Add 1 tblspn salt , 1 tblspn Shahjeera, 2-3 green chillies.Boil 90 % and strain.
Take 2 large Charghas or 3 baby chicken.Make deep cuts.
Lemon Juice: 9-10 tblspns
Zarda Colour: 1/4 tspn
1 tblspn garam masala
Salt 1 tblspn
2 tblspn ginger-garlic past
1 tblspn Red Chilli Powder
1 tblspn Black Pepper crushed
2 tblspn oil
Ingredients Tomatoes: 8-10 large chop , 2-3 large onions, 1 tspn salt, 1 tspn garam masala, 2 tblspn tspn ginger-garlic paste,Saboot Garam Masala - 2 bay leaves, 5-10 laung, 2-3 black cardamoms, 5-6 green cardamoms.1 tspn Red Chilli powder, tblspn Methi, 4 tblspn oil, 1 medium onion fry and keep aside for garnish, fresh coriander.
STEP 1:In a large bowl Mix all the masalas Garam Masala, salt, black pepper, gingergarlic paste, lchilly powder, Add the chicken one at a time. Marinate very well for or overnight in the refrigerator. Add a pot of water. Put breast side down and steam for long . Cover with a tight lid and steam for half hour to 40 minutes. In a hot pot add oil, add dried masala and fry dried masala. Add onions and fry well, add ginger garlic paste till light gold brown. Mix all the ingredients to the chicken till the spices stick well to the chicken Fry the onion and set aside for garnish.
STEP 2 :TakeIn a pot of Boiling boiling water or steamer, and put steam the chicken on the top to steam. (Take Insert a steam tray or pizza tray on in the top of the pot to steam._ Steam 35 to 40 minutes while covered tightly. . It should be covered with a tight lid. Pia Majumdar’s Chergha Dried MasalaMasala
Step 3: Mix all the masalas in a bowl, add lemon juice,oil and food colouring. Add the chicken one at a time. Marinate Chicken very well for 2 hour.Add a pot of water. Put breast side down and steam for long.Cover with a lid and steam for half hour to 40 minutes. In a hot pot add oil, add dried masala and fry dried masala. Add onions and fry well, add ginger garlic paste till light gold brown. Add remaining spices, salt, kasoori methi ,red chilli powder, garam masala,food colour and fry well. Add water cook well on low flame. Add the tomatoes 5 minutes and mix till oil seperates.
STEP 4 -Take a heavy bottomed pan. Layrer the Rice and steam chicken with tomatoes on top. Repeat the steps. Ganish coriander and green chillies, fried on-ions, saffron. Cover with a pot. Put flame on high for 5 minutes and then low me-dium keep for 15 minutes on dum or steam. The Chergha Biryani is ready Make the spices for the chergha separately. In a nonstick wok, add the oil and onions and fry till golden brown. Add the remaining spices, salt, kasoori methi, red chili powder, garam masala, and food coloring and fry well. Add water. Cook well on low heat. Add the tomatoes after 5 minutes and mix until oil separates. In a pot combine the tomatoes, and gravy and add half the rice and the rest of spices to about half a cup water to cook the gravy. Tip: When the water separates, add the tomatoes until the oil separates. In a heavy-bottomed pan, layer the rice and steam the chicken with the tomatoes on top. Repeat the steps. Garnish with the coriander and green chilies, fried onions, and saffron. Cover. Cook on high for 5 minutes and then medium-low keep for 15 minutes on dum or steam . The Cher-gha Biryani is ready to serve.
To Assemble The Biryani In a pot add tomatoe gravy, add half the rice, add the rest of spices, again layer Rice and steam chicken. Ganish coriander and green chillies , fried onions.Cover with a pot or Aluminium foil. Put flame on high for 5 minutes and then low medium keep for 15 minutes on dum or let it be 45 minutes in Handi.
