Chicken Biryaani

Ingredients...............

1. Chicken- 1kg
2. Clove- 5-6
3. Black cardamom- 2-3
4. Green cardamom- 3-4
5. Mace- 11/2 inch
6. Bay leaf-2
7. Fryied onion- 1 bowl
8. Green Coriander leaves
9. Grated ginger- 1 tbsp
10. Grated garlic- tbsp
11. Green chili chopped-2
12. Cumin seeds-1tbsp
13. Crused Black Pepper- 1 tbsp
14. Black whole Pepper- 14-15
15. Basmathi rice- 1/2 kg
16. Lime juice- 2 tbsp
17. Salt to taste
18. Dry Nuts
19. Food Colour Orange
20. Oil- 1 bowl small
21. Curd- 1 bowl
22. Kevra scent- (1tbsp optional)
23. Red chili powder- 2 tbsp
24. Turmeric powder- 1 tbsp
25. Garam masala- 1 tbsp
26. Cumin Powder- 1 tbsp

Method...................

• Wash the chicken well and marinate for 2-3 hours, for marination first add  oil, curd, whole spices, grated ginger garlic and all powder spices, fryied onion, salt and coriander leaves mix it well and cover with cling film and leave for 2-3 hours





• Now heat the wok, add marinated chicken and cook low medium heat about 20 min now (check with tooth pic/ fork that chicken is cooked or not), chicken should be total dry now tranfer it to another vessel




• Take the soaked rice and to it add 4tbsp oil and required amount of water to cook about 15 imn, let it cook till the rice is half done and then strain the water and remove the rice another vessel.


• Now start the layer.........
• Heat the wok and place the bay leaf first.

• Now add a layer of cooked chicken.

• And then on top of it add a layer of rice.

• Then add Food colour, dry nuts and some drop of scent
• Again add the remaining chicken and the remaining rice on the top.



• Cover it with a lid and let it cook for 20 minute svery low medium heat.

• Chicken biryaani is ready to serve.