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Ingredients for Chicken Biryani:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken, large pieces with bones- 1 kg
- Basmati Rice- 750 gms

FOR CHICKEN:
Tempering:
- Shah Jeera - 3/4 tsp
- Green Cardamom- 4
- Cloves-4
- Cinnamon-3

Spice Powders:
- Biryani Masala powder (readymade)- 5 tsp
- Red Chilli Powder- 2 tsp
- Turmeric Powder- 1/4 tsp

Other Ingredients:
- Salt- 1 tsp (check salt in Biryani Masala and then add the salt)
- Fried Onions- made from 5 medium onions
- Ginger Garlic paste- 2 tbsp
- Green Chillies, finely chopped- 3-4
- Coriander Leaves, chopped- 2-3 tbsp
- Whisked curd/yogurt- 150 ml
- Oil- 4 tbsp

FOR COOKING RICE:

Whole Spices:
- Green Cardamom- 4
- Cloves-4
- Cinnamon- 2
- Shahjeera - 1 tsp

Other Ingredients:
- Salt- 2.5 tbsp (tablespoon)
- Water - 2.5 litre
- Ghee- 1 tbsp

FOR LAYERING BIRYANI:
- Ghee- 1 tbsp + 2 tbsp (after layering)
- Fried Onions - 2 tbsp (fried earlier)
- Saffron soaked in 1/2 tea cup hot milk


Process :

COOK CHICKEN:

- Heat oil in a curry pan and add the tempering.
- Give a stir and then add chicken. Give a mix for 2 mins on high heat and then add the ginger garlic paste & finely chopped green chillies.
- Give a mix and keep frying on high heat for 2 mins.
- Reduce heat to medium and continue to fry for 3 mins.
- Now add 6 tsp of the Bombay Biryani Masala, the other Spice Powders and salt (1-1.5 tsp depending on salt in the readymade Biryani Masala).
- Mix and fry on medium heat for 5-6 mins.
- Continue to fry on low heat for 2 mins.
- Now switch off heat and then first add the crushed fried onions (from 3 medium onions) and also slowly add the whisked curd/yogurt.
- Mix well and switch on heat on low. Mix and cook on low heat for 2-3 mins till oil separates.
- Now, cover & cook on low heat for around 10 mins till chicken is cooked. (You can add 50 ml water while cooking if the curd has totally dried up)
- Now add the finely chopped coriander leaves, mix and switch off heat.

COOK RICE:

- Boil 2.5 litre water in a rice pot and add the whole spices, salt and ghee.
- Once the water comes to a boil, add the soaked rice.
- Cook on high heat for 6 mins stirring a few times. Switch off heat after that

LAYER BIRYANI:

- Take another rice pot and brush it with ghee.
- Take out the boiled rice with a ladle to strain the water and layer it. Continue to layer half of the 90% cooked rice and then arrange the cooked chicken .
- Layer the balance rice on top.
- Now sprinkle the ghee, saffron milk, fried onions
- Seal with the foil and close the lid.
- Place on the flame/heat on low heat for 8 mins.
- Switch off and allow to rest for at least 30-60 mins before serving.





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