CHATPATTI CHICKEN QEEMA BIRYANI

Recipe by Itrat Shahida Rizwan

Take 1 kg qeema or may it be chicken mutton or beef

5 onions large thinly sliced

5 tomato cut in round

GG Paste

Salt 2 tea spoon

Chillies 2 tea spoon

Turmaric 1 tea spoon

2 black cardimons

2table spoon shahi zeera

2 inches long two sticks of

Cinnamons

10 cloves

10 black pepper

6 green cardimon

2 Bay leafs

6 big green chillies

1 bunch of corriander leafs cut finely

1 bunch of mint leafs whole separated from the stems

Chaat masala 2 table spoons

Yougurt one cup

Food color or zardey ka rang mixed in 3 table spoon milk

lemon juice

Oil 1 cup

Method

Fry onion in a cup of oil put all the garam masala in it put GG paste fry

add Qeema,tomatoes salt pepper turmeric fry

then add 2 cups of water let it cook till all the water evapourates

add yogurt, lemon juice and chaat masala and fry add green chillies and mint and corriander leafs

In another pan put water one and 1/2 liter on stove to boil add 2 table spoons salt 5 green cardimons and 5 cloves 2 bay leafs when water starts boiling add soaked rice let it boil for 12 min and strain in a strainer

In another pan greese it with oil put 3 full plates of semi boiled rice (aik kani left )

in the greesed pan spread cooked Qeema and cover with the rest of rice

on the upper layer spread zardey ka tang mixed in 3 table spoon milk, sprinkle some kewra water cover the lid of the pan and put it onlow heat on tawa for dum.