Preparation

1.this recipe needs half kg chicken. Make few slits on all the chicken pieces and add to large bowl . The add

• 3 tablespoon plain yogurt(Indian curd) 
• 1 tablespoon ginger garlic paste
• 1 tablespoon garam masala or briyani masala
• Half tea spoon salt
• Half teaspoon ground turmeric
• 1 teaspoon red chilly powder
• 1 tablespoon lemon juice (optional)   
• Mix everything well and marinate tha chicken. Cover and set this Aside for 1 hr
• Meanwhile add 2 cups basmati rice to a large pot and rinse it atleast 3 times. Drain and soak in fresh water in 30 mins. Drain to a colander after 30 mins.

COOKING CHICKEN

2.Heat ghee or oil in heavy bottom pot or pressure cooker. Make sure you use a large one for this. Using whole spices is optional But recommended. I use

• 1 bay leaf 
• 4 green cardomoms
• 6 cloves
• 1 inch cinnamon piece
• 1 star anise
• 1 teaspoon (caraway seeds) 
• 1 strand  mace

3.Add thinly Sliced onions. On a medium heat, fry them stiring often untill uniformly light brown. 

4.This is the correct color of tha onion. Do not burn them As they leave A bitter taste. 

5.Add marinated chicken&saute untill it becomes pale for 5 minutes. 

6.Lower the flame completely. Cover and cook untill the chicken is soft, tender and completely cooked. 

7.Check if the chicken is cooked  by pricking with a fork or knife. It has to be Just cooked and not overdone. Evaporate any excess moisture left In the pot By cooking further Without the lid. 

8.Taste test and add more salt if you needed . 

• Half cup plain yogurt(Indian curd) 
• 1 teaspoon garam masala or briyani masala
• Half teaspoon red chilly masala
• 1 slit green chilli pepper
• 2 tablespoon chopped mint leaves(pudina) 

MAKE A CHICKEN BIRYANI

Mix everything well. Spread it evenly in a single layer. 

9.Layer drained rice all over the chicken. To a seperate bowl, pour 3 cups water and half teaspoon salt. If Cooking  in a pot, start With 3 cups water at this stage

10.Stir and taste the water. Must be slightly salty. Pour 2cups of this across sides of tha cooker or pot. 

11.Level tha rice gently top. Add 2 tablespoon more mint leaves. Do not mix up everything. 

12.Finally Cover the pot or cooker, if the rice is undercooked pournHalf cup boiling water at this stage. How much to add Depends on the quality of basmati rice.Cook covered untill the briyani rice is perfectly done, grainy and fully cooked. Rest it covered for 15 mins. If cooking in a cooker. Cook for 1 whistle. Later remove  the cooker from the hit burner to stop Cooking further. 

13.When the presures release naturally, open the lid Gently fluff Up with a fork. 

Serve the chicken briyaniIn layers- top layers with rice and bottom layers with chicken. Then Enjoyed it😁