Chicken Biryani

Chicken Biryani

Chicken Biryani

Ingredients

Chicken boneless 500 gm
Basmati Rice 1 cup
Oil 6 – 7 tbsp
Onions (chopped & fried) 1
Mint leaves few
Lemon Juice 1tsp
Green Chilies (chopped) 2
Red Chili Powder 1 tsp
Bay Leaf 1 – 2
Turmeric Powder ½ tsp
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Black Cumin Seeds 1 tsp
Ginger Garlic Paste 1 tbsp
Cloves 1 tsp
Saffron a pinch
Black Peppercorns 2 tsp
Black Cardamom 2
Green Cardamom 4
Mace few pieces 
Cinnamon Stick 1 inch
Coriander Leaves hand full
Salt to taste
Yogurt 1 cup

Method

First clean and cut chicken to 1 inch pieces and soak basmati rice for half an hour. After 30 minutes drain out excess water and keep it aside.
Now put chicken pieces in a bowl and add green chilies, mint, ginger garlic paste, lemon juice, coriander leaves, peppercorns, cumin seeds, red chili powder, turmeric powder, salt, cumin powder, coriander powder, bay leaves, mace, cinnamon, cloves, black cardamoms and green cardamoms. 
Add Yogurt, 2 tbsp Oil, fried onions also to the bowl. Mix all these ingredients properly in the bowl itself to form a marinade.
Take a wok and boil water in it. As it starts boiling add oil (2 to 3 tbsp) in it. Then add 1 tsp salt to it. Stir so that salt dissolves.
Add above ready rice to boiling water. Cook till rice is half done. At this point take off the wok from flame and drain out the water.
Now take another medium size wok or pan and put it on flame. Pour chicken with its marinade in the pan and sprinkle evenly, half cooked rice on top of the chicken. Add coriander leaves, saffron (dissolved in water), fried onions on top of the rice.
Cover the pan with a tight lid and let it cook for 30 minutes on medium flame. Serve hot and enjoy your chicken biryani with fresh Yogurt.