Chicken Biryani

Ingredients

Chicken – 1 kg

Rice – 750 gm

Onion – 250 gm

Yoghurt – 250 gm

Garlic  garlic paste – 1 tbl.sp
Bay leaf - 1

Cloves – 8

Cinnamon – 1 inch piece

Egg – 4

Sliced almonds – 2 tbl.sp

Raisins – 1 tbl.sp

Kewra essence – 2 tbl.sp

Saffron soaked in milk

Ghee – 250 gm

Salt and red chilli powder and green chilli as per taste

Mint and corriander leaves

Make a powder of

Pepper corns – 8

Coriander powder – 1 tbl.sp

Black cardamom - 2

Shahi jeera – 1 tsp’

Cumin seed – 1 tsp
star aniseed - 1
mace - 1
poppy seed - 1 tsp
bay leaf - 1
green cardamom - 2

Method

Cut chicken into medium size pieces. Finely slice onions. Fry onions till brown in colour, remove on a tissue paper. When it becomes crispy, take half of the onions and blend it finely.

Soak rice in water for half an hour.
Roast the whole garam masala and then blend it to a fine powder.

Boil egg.

In the same oil, add bay leaf, cloves and cinnamon and then add chicken pieces and cook on a low flame for few minutes. Then add salt and yoghurt and mix well and cook for 2 minutes. Then add ginger garlic paste and powdered garam masala and stir fry till the oil separates from the masala.

Then add  half of the onions and red chilli powder and green chilli  and sprinkle little water.

Boil rice in water, when it is half cooked, remove from fire. Strain the water.

In a pan, first spread a layer of rice, then spread chicken masala on top, then again spread rice on it and then chicken masala  and then again rice.

Cut round slice of eggs, fry raisins and almond slices in ghee.

Spread this round slices of eggs, remaining fried onions, mint and corriander leaves, raisins, almond, sprinkle saffron water and kewra essence and cook on a slow flame till the rice is cooked well.