INGREDIENTS :

For Chicken Masala

1. 1/2 Kg Chicken
2. 1 tsp Black Cumin
3. 1 tbsp Ginger Garlic Paste
4. 1/3 cup Fried Onions
5. Small Bunch Mint Leaves
6. 2 spoons Green Coriander
7. 2 spoons Ghee
8. Juice of one Lemon
9. 1 tbsp Mirchi
10. 1 tsp Roasted Cumin Powder
11. 1 tsp Coriander Powder
12. 1/2 tsp Garam Masala
13. 1/4 tsp Turmeric
14. Salt to taste
15. 250 ml Curd
16. 1 Biryani Leaf
17. 2 Cardamoms
18. 1 Inch Cinnamon Stick

For Biryani

• 2 liters Water
• 5 Cardamoms
• 1 Inch Cinnamon Stick
• 6 Cloves
• 1 tsp Black Cumin Seeds
• 1 Biryani leaf
• 1 Big Spoon Ginger Garlic Paste
• 2 tbsps Salt
• 1.5 cups Basmati Rice (225 gms)

INSTRUCTIONS :

1• Add all Spices to ½ Kilo tender Chicken and coat the pieces well.

2 • Marinate this for two hours or refrigerate overnight. If it is kept overnight, the pieces become juicy. Those who do not have a refrigerator can leave them outside.

3• Boil 2 litres of Water and add all Biryani ingredients to it. When the Water boils, add the Basmati Rice, soaked for an hour, and cook till 70 % on a high flame. If the Rice is cooked, but the grain is a little brittle, it means that it is cooked to 70%.

4• Add the marinated Chicken to a thick-bottomed vessel, then strain the cooked Basmati Rice and all Biryani Masalas and add them over the Chicken.

5• Now add Green Coriander, Garam masala, Ghee, Saffron water over the Rice. Cover it with tissues or Banana Leaf and seal it so that the steam does not escape.

6• Then Dum the Rice for 8 minutes on a medium flame and for 7 minutes on a low flame. Then switch off the stove and let it rest for 15 minutes.

7• Then turn it over with a flat ladle from the bottom.