Chicken Biryani Restaurant Style

Ingredients :

Basmati Rice 500Grams

Chicken 1000Grams

Yogurt 1Cup

Turmeric 1/4Teaspoons

Salt To Taste

Ginger Garlic Paste 1Tablespoons

Cumin Powder 1Teaspoons

Coriander Powder 1Tablespoons

Red Chilly Powder 2Tablespoons

Golden Fried Onions 150Grams

Mace 2Numbers

Pepper Corn 6Numbers

Lichen (kalpasi) 1Teaspoons

Shahi Jeera 1Teaspoons

Cardamom 6Numbers

Cloves 3Numbers

Cinnamon Sticks 2Numbers

Star Anise 3Numbers

Bay Leaf 3Numbers

Coriander Chopped 1Bunch

Mint Chopped 1Bunch

Green Chilly 5Numbers

Oil 1/2Cup

Lime Juice 2Tablespoons

Preparation Method :

1. First make a powder of all the spices.

2.  Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night.

3. Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add Basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice.

4. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.

5.  First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame.

6.  After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.

* Serve Hot.