1.Chicken boneless - 1/2 kg
2.Biriyani rice - 2 cup
3.Garlic chopped - 2 tsp
4.Celery chopped - 1 cup
5.Capsicum - 1 no
6.Butter - 2 tsp
7.Onion - 2 no
8.Pepper powder - 1 tsp
9.Oregano - 1 tsp (optional) - is a dried herb
10.Salt
Tomato cream sauce
1.Tomato - 4 no
2.Water - 1 1/2 cup
3.Chicken stock - 4 cup
4.Butter -2 1/2 table spoon
5.Maida - 3 table spoon
6.Pepper powder - 1/2 tsp
7.Salt
Preparation
1.Cook the basmathi rice in plenty of water,add salt as needed to the water. And when it becomes done drain it out from the water.
2.Cook the chicken with pepper and salt.Keep the stock from the chicken cooked .Because we need the chicken stock in later.So cook the chicken in 6 cups of water.
3.Shred the cooked chicken with hands.
4.Next to prepare the tomato cream sauce .For this cook the 4 tomatoes in 1 cup of water and then grind it in blender to make the puree.Add the tomato puree to the 4 cup of chicken stock.
5.Heat a pan and melt 2 1/2 tsp of butter to this add 3 tsp of maida to it.Then reduce the hea and add the chicken stock tomato puree mixture to it.And mix it well with a spoon so that no lumps should be formed.Add salt and pepper powder to it as neeeded.Make it thick as that needed for a sauce.
6.In another pan melt 1 1/2 tsp of butter and add chopped garlic to it saute it well.Then add chopped onions to it then add oregano to it.Then add chicken pieces to it.Add salt and pepper powder as needed.Saute it for another 5 mts.
7.Turn off the fire and add celery ,capsicum to it.Mix it well.
8.In baking dish first add one layer rice to it and level it with a spoon.Then pour the tomato cream sauce to it .Next add the chicken layer on top of it,again add one layer of rice above it.Then on above it pour the tomato cream sauce.
9.Cover it with aluminium foil and bake it in preheated oven for 30 mts at 180 degree.
