Chicken Biriyani

Ingredients:

• 1 kg Chicken (pieces)
• 500 gm Basmati Rice (washed and soaked for 30 min)
• 4 tbsp Garam Masala (whole)
• 4 tsp Garam Masala Powder
• 50 gm Butter
• 4 tsp Garlic (chopped)
• 1 cup Onions (sliced)
• 4 tsp Ginger (chopped)
• 3 tsp Red Chili Powder
• 1 tbsp Coriander Powder
• 5 tbsp Oil
• 2 tsp Turmeric Powder
• 2 tsp Pepper Powder
• 2 cup Curd (yogurt)
• 3/4 cup Tomato (chopped)
• 4 Bay Leaves (Mint leaves and corriander leaves optional)

For the marinade :
• 1-1/2 tsp Red Chilli Powder
• 2 tsp Ginger (chopped)
• 2 tsp Garlic (chopped)
• 1 tsp Garam Masala Powder
• 2 tsp Pepper Powder
• 1 tbsp Corriander Powder
• 1 tsp Turmeric Powder
• 1 cup Yoghurt
• Salt

For garnishing:
• Fried onion, kissmiss and nuts

How to make Chicken Biryani:

• Put all the ingredients of the marinade in a bowl and mix well.
• Add chicken pieces to it and leave for an hour.

• Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.
• Cook the rice until it is done, drain and keep it aside.

• Heat oil in a thick bottomed pan and add remaining whole garam masala.
• Allow it to crackle, add sliced onions and cook it till light golden brown.
• Add 1 tsp of the remaining garam masala and all the remaining ingredients.
• (You can also make the ingredients into a paste and add to chicken here.)
• Cook for 5 minutes, combine marinated chicken with it.
• Cook until chicken is tender.


• Place alternate layers of chicken and rice.
• Now sprinkle remaining garam masala powder and butter in between the layers.
• Carefully end it with the rice layer.
• Cover and seal it with an aluminum foil.
• Cook it further on low flame. (Be careful not to keep it for too long.)
• Place kissmiss, nuts and fried onion on top.
Done dana done. :-)