Chicken Biryani

Time 90 min

Ingredients

Basmati rice 1 cup

Chicken medium pieces / leg pieces 400 gm

Mint leaves 2 tsp

Finely chopped onion 2 big size 

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Green chilies 3-4 

Coriander leaves 2 tsp

Biryani masala 1/2 tsp

Red chili powder 1/4 tsp

Bay leaves 2-3

Pepper corns 1/2 tsp

Cloves 5-6

Cinnamon 2-3 small pieces

Ghee 2-3 tbsp

2 tbsp milk mixed with saffron strands 1/5 tsp

Water 1.5 cup or less

Salt to taste

Method

Soak the rice in water for 1 hr. Then cook rice in pressure cooker with bay leaves, cloves, cinnamon, salt and 1 tbsp ghee till 70% rice is cooked.  Drain the water. Allow it to cool. 

Chop lengthwise onion and fry in kadai till golden brown. 

In a bowl take chicken, gingergarlic paste, finely chopped mint, finely chopped green chilies, coriander leaves, pepper corns, cumin, red chili powder, turmuric, salt, biryani masala, fried onion and add oil 2 tsp, mix all very nicely. Keep this in refrigerator for 1 hr.

Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot, add half of marinated chicken at the bottom. Cover this with half of boiled rice, again cove rice with remaining marinated chicken, again add remaining rice. Then sprinkle the saffron milk over the rice. Also sprinkle melted  2 tsp of ghee. Cover with lid. Keep the low flame and cook for 20-30 min. Better keep pan on tava so to avoid burning of rice. Serve hot.