Preparation

Cut chicken into desired pieces and clean it thoroughly.

Soak rice for approx. 30-40 minutes.

Boil water, add 3 gm whole biryani masala, salt approx. 20-25 gms, 5 ml oil, 5 gms fresh coriander, 5 gms chopped mint, 1 slit green chilli. Once water is boiled add soaked rice and cook till it is 60-70% done.

Heat oil in a heavy bottomed pan, add 5 gms whole biryani masala, once it starts crackling add sliced onion and cook it till it turns brown.Add ginger garlic paste.

Now add chicken and bhuno it properly.

Beat the curd and add chicken biryani masala into it.

Add beaten curd with masala into the pan.

Cook the chicken along with curd and masala, add little water to cook chicken. Once done adjust the salt and keep it aside.

Now layer the biryani with one layer of chicken and little gravy and other layer of rice on top. Make one or two layers ( optional ) like this with placing rice on top.

Now add the ghee on top of rice and garnish it with chopped mint leaves, chopped coriander leaves, brown onion and put little milk or cream on top with saffron diluted in it. Kewda and rose water can be sprinkled on top which is optional.

Put the biryani on dum and enjoy it after 20-30 minutes with raita.

Ingredients:

• Raw Basmati Rice - 300 gms
• Sliced Onion - 150 gms
• Chicken Curry Cut - 400 gms
• Curd - 150 gms
• Whole Biryani masala - 8 gms
• Chicken Biryani Masala - 30 gms
• Water - 1 litre
• Salt - as per taste 
• Chopped Coriander - For Garnish
• Chopped Mint - For Garnish
• Fried Brown Onion - For Garnish
• Ghee - 50 ml
• Kewda Water - 5 ml ( optional )
• Rose Water - 5 ml ( optional )
• Oil - 50 ml
• Green Chilli Slit - 4 number
• Ginger Paste - 5 gms
• Garlic Paste - 5gms
• Diluted Cream/ Milk - 50 ml
• Saffron - 5-6 strands