A mixed rice dish called biryani was first made popular by Muslims in South Asia. It is prepared using Indian spices, vegetables, rice, and typically one of the following types of meat: chicken, cattle, goat, lamb, shrimp, or fish. It can also be prepared devoid any meat at all  on sometimes, eggs and potatoes are also used.

One of the most well-liked foods in South Asia and among the diaspora from the region is biryani. Other countries of the world, including Iraq, Myanmar, Thailand, and Malaysia, also produce dishes of a similar nature. The most often ordered cuisine on Indian online food ordering and delivery services is biryani, which has been dubbed the nation's favourite dish overall.

Ingredients:

300 grams of chicken

 20 minutes of soaking three cups Samba rice or Basmati rice 

4–5 tbsp. of peanut oil 

2 medium onions, cut coarsely. 

2 tomato slices 

Three broken green chillies

 50 grammes of mint leaves Chopped coriander leaves, 

half a cup a tablespoon of ginger-garlic paste

 3/4 teaspoon of turmeric powder

 12 teaspoon of red chilli powder 

1 cup curd or yoghurt 

1-2 tablespoons coriander powder

 salt as desired

 THE MASALA: 

150 grams removed shallots

 two green chiles, 

chopped six cloves 

1-stick of cinnamon 

2 emerald cardamoms 

Star Anise, one 

Bay leaf, one

How to prepare rice with chicken masala: 

Chicken should be mixed with turmeric powder and marinated for 20 minutes. 

With the shallots, green chilies, bay leaf, cardamom, cinnamon, clove, and star anise, make a coarse masala powder. 

In a handi or pressure cooker, heat the oil.

 Add the chopped onions and cook them until golden. 

When the tomatoes are pulpy, add the chopped tomatoes and simmer them for a further 2-3 minutes under cover. 

Add the chicken that has been marinating to the ground masala and turmeric powder. 

Cook for 5 minutes before adding the curd, mint, coriander, and chilli powders, as well as the ginger-garlic paste. 

Stir everything together, add 1/2 cup of water, and simmer for 10 minutes over medium heat. 

Five more cups of water, then bring to a boil.

Creating the dum: 

Place the pressure cooker/handi on a hot iron tawa. 

Cook the rice entirely by cooking it covered on low heat for 10 to 15 minutes. 

Serve the biryani with any raita, such as brinjal pachadi.

Health Advantages: 

This biriyani is a completely healthy rice dish that can be eaten as a main course because it uses little oil. Spices with high antioxidant content and antibacterial components include fennel, cardamom, cinnamon, and star anise. Your body gains proteins, vitamins, and minerals from the chicken. Contrary to popular belief, this biriyani doesn't make you gain weight.