Chicken Biryani

Ingredients:

CHICKEN MARINATION
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• Medium Chicken Pieces- 1Kg
• Small Ginger- 1
• Garlic- 10
• Salt
• Lemon Juice- 2 tsp
• Yoghurt- 4 tbsp
• Turmeric Powder- 1/2 tsp
• Chilli Powder- 1 tbsp
• Garam Masala- 1 tsp
• Coriander Leaves- Few
• Green Chillies- 2

FRIED ONIONS
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• Medium Onions- 5
• Ghee- 2 tbsp
• Oil- As required
• Almonds- 10

RICE
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• Basmati Rice- 4 Cups
• Bay Leaves- 2
• Cloves- 5
• Cinnamon- 2
• Cardamom- 5
• Caraway Seed- 2 tsp
• Salt- As required
• Lemon Juice- 2 tsp
• Coriander Leaves - Few
• Rose Water + Saffron + Food Color - As Required

A few things to keep in mind while preparing biryani. Use best quality aged Basmati rice, good quality chicken and the best saffron available. Adding oil to the final rice layer will increase taste. Place tawa underneath the pot to reduce burning of rice. Try to include all the ingredients.

First make a powder of all the spices,

Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night,
Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.
First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.