Chicken Biryani

For Rice 

For Marination

Other Ingredient

Cook Rice

• Wash and rinse the rice and soak for about 20 minutes.
• Heat the water in a pan, add ghee, cloves, salt, green cardamom, cinnamon and soaked rice to it and let it boil once and cook the rice on low heat till the rice is 80% cooked.
• After cooking about 80% of the rice, turn off the gas and remove all the water from it using a strainer. Spread it on a large plate.

Marination

• Wash and clean the chicken thoroughly.
• Take chicken in a large bowl, add chopped onion, fried onion (birista), saffron water, few minutes leaves, beaten curd, coriander powder, degi chili powder, ginger paste, garlic paste, green chilli and Add salt and mix them well. Keep it to marinate for 3 hours.

Biryani

• Heat 1 tablespoon of ghee in a pan. Once the ghee is medium hot, add the marinated chicken to it and fry it on high flame for about 8 - 10 minutes, while stirring occasionally.
• Take a big handi (pan), spread a layer of half cooked rice and spread the chicken pieces evenly over it and spread gravy on top of the chicken and spread the remaining rice over it.
• Add 1/4 cup water, 1/2 cup milk, 2 tablespoons saffron water, 1 tablespoon ghee, some mint leaves, handful of coriander leaves, 1 tablespoon fried onions (birista), salt in a pan in which the chicken is fried and Mix well so that the spices sticking to the pan dissolve in the water.
• Spread this mixture in the biryani pan over the rice. Add 2 tablespoons of saffron water, 1/2 teaspoon rose water and a few drops of kevda. Cover the handi with a lid and cook on a low flame, sealing the edges with flour. Cook the biryani on low heat for 15 - 20 minutes.
• Delicious Chicken Biryani is ready. Transfer the biryani to the serving plate. Serve hot chicken biryani with raita.

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