Ingredients for Chicken Biryani: -

1. Chicken, large pieces with bones (500 gms)

2. Basmati Rice (500 gm rice)

3. Two pc large potato (cut it in half)

4. 2 egg

5. Onions around 4 medium sized onions

6. Ginger Garlic paste- 2 tbsp

7. Tomatoes, finely chopped- 2 medium

8. Coriander leaves, chopped- 1 cup

9. Mint leaves, chopped- 1 cup

10. Curd - 1 cup

11. Readymade Biryani Masala- 5 tbsp

12. Turmeric powder 1 tsp

13. Cumin Powder 2 tsp

14. Coriander powder 2tsp

15. Readymade chicken masala 1 tbsp

16. Kashmiri lal mirch powder 1 tbsp

17. Kasuri Methi – 2 tbsp

18. Lemon 2 pcs

19. Red chilli powder 1tsp

20. Shahjeera 1/2 tsp

21. 3 bay leaf

22. 5- Green cardamom

23. 4 - Cloves

24. 4 – small Cinnamon stick

25. 1- Anise seed

26. 1- Black Cardamom

27. Sugar 2 tbsp

28. Salt to taste

29. Rose water – 1 tbsp

30. Kewra water – 1 tbsp

31. Biryani Atar – 4 drops

32. 1tbsp saffron in half cup of milk

33. 5 tbsp Ghee

34. 10 tbsp oil

35. Raita to Serve

Preparation:

STEP #1: Onion Fry

Ingredients

· 3 - 4 large sized onions vertically and thinly sliced

· oil for deep frying

Instructions

· Firstly, add oil in a wok and heat it.

· When the oil is heated up, add the sliced onions.

· Stir for a while.

· Fry the onions on sim flame.

· Fry them until a pinkish color is observed.

· Keep stirring in between so that all the onions are fried well and evenly attain the pinkish color.

· When the onions are fried well and attain the golden brown color strain them out.

· Place them on a tissue paper and spread them loosely.

· Let the oil be absorbed by the tissue paper.

· Place them uncovered for 5 - 10 minutes so that they become dry and get the crispy texture to the onions.

· When the onions are crispy and crushy, they are ready to be used.

STEP #2: Chicken Marination

Clean & wash the chicken pieces. Drain the water or pat dry. In a bowl mix the following ingredients with the chicken and refrigerate it for minimum 4 hours.

1. Chicken, large pieces with bones

2. Fried onion

3. Coriander leaves, chopped

4. Mint leaves, chopped

5. Ginger Garlic paste- 2 tbsp

6. Curd - 1 cup

7. Readymade Biryani Masala- 3 tbsp

8. Turmeric powder 1 tsp

9. Cumin Powder 2 tsp

10. Coriander powder 2tsp

11. Readymade chicken masala 1 tbsp

12. Kashmiri lal mirch powder 1 tbsp

13. Kasuri Methi – 2 tbsp

14. Lemon juice (1pc)

15. Salt 2 tsp

16. Red chilli powder 1tsp (optional, or to taste)

STEP #3: Potato

Peel the potatoes and cut it half. Add some salt, turmeric powder, Kashmiri lal mirch, and keep it for couple of hours.

Fry them in low heat for 8-10 mins, till they turn golden. Careful to not to burn them.

When they are fried well and attain the golden brown color strain them out.

STEP #4: Egg

Boil the eggs and keep them ready for final dressing.

STEP #5: Rice preparation

Wash the basmati rice and soak it for atleast one hour or more.

· Take one heavy bottom pan & add around 2 litres of water. Place it on high heat.

· Once the water starts to boil or bubble, add the following:

1. Shahjeera 1/2 tsp

2. 3 bay leaf

3. 5- Green cardamom

4. 4 - Cloves

5. 4 – small Cinnamon stick

6. 1- Anise seed

7. 1- Black Cardamom

8. Salt 1 tbsp

· Once the water starts boiling, add the strained basmati rice

· Continue to boil it on high heat, stirring few times very gently to not break the rice.

· After few minutes when the basmati rice is almost done (80%) add 1tbsp sugar. remove it from heat and strain the water. Mix 1tbsp ghee and set it aside.

STEP #6: Cook the chicken

· Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions.

· Fry on high heat for around 12 mins till the onions are light brown.

· Now add the chicken pieces with all the marinated msala, mix and fry on medium heat for 2-3 mins.

· Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft.

· Cover & cook on low heat for around 20-25 mins till chicken is tender.

· Dry up any excess water to get a thick gravy.

STEP #7 Layering the rice and cooked chicken:

· Take a heavy bottom pan put some ghee and spread cooked rice as the 1st layer.

· Sprinkle some mint & coriander leaves on top of the rice and sprinkle some Fried onion

· Now spread the cooked chicken with gravy on top of the rice uniformly, keep the potatotes.

· Spread another layer of rice

· Sprinkle some biryani masala

· Sprinkle some mint & coriander leaves on top of the rice and sprinkle some Fried onion

· Keep the eggs

· -add the last layer of rice

· Sprinkle the rest of the mint & coriander leaves on top of the rice and sprinkle some Fried onion and the following:

1. Rose water – 1 tbsp

2. Kewra water – 1 tbsp

3. Biryani Atar – 4 drops

4. Lemon juice (one lemon)

5. Ghee

6. Sprinkle the saffron milk on top of the rice

Close the lid (use atta or aluminium foil to close) and cook on low heat for 25 mins (use double boiler system (use a tawa and keep the pan on top of it, put some extra weight on the top to keep the lid firmly close).

Congrats all Done

Take it off the heat. Garnish with chopped coriander, mint leaves and fried onion. Serve hot with raita.