Ingredients
- Chicken – 1 Kg
- Basmati Rice – 500 Gm
- Onion – 4 Large, Thinly Sliced
- Tomatoes – 2 Medium, Chopped
- Curd – 3/4 Cup
- Ginger Garlic Paste – 2 Tbsp
- Green Chilli – 4, Slit
- Mint Leaves – 1 Cup
- Fresh Coriander Leaves – 1/2 Cup, Chopped
- Lemon Juice – 2 Tbsp
- Red Chilli Powder – 1 1/2 Tsp
- Turmeric Powder – 1/2 Tsp
- Coriander Powder – 2 Tsp
- Biryani Masala – 1 Tbsp
- Garam Masala Powder – 1 Tsp
- Salt – To Taste
- Oil – 4 Tbsp
- Ghee – 3 Tbsp
- Bay Leaf – 2
- Green Cardamom – 5
- Black Cardamom – 2
- Cloves – 6
- Cinnamon Stick – 2 Inch
- Shah Jeera – 1 Tsp
- Saffron – A Pinch
- Warm Milk – 1/4 Cup
- Kewra Water – 1 Tsp
- Water – 3 Litres
Method
- Rinse The Rice Well And Soak It In Water For About 30 Minutes.
- Heat Oil In A Heavy Bottom Pan And Fry The Onions Until They Turn Deep Golden And Crisp. Keep Half Aside For Final Garnish.
- In The Same Pan, Add Whole Spices Like Bay Leaf, Cardamom, Cloves, Cinnamon, And Shah Jeera, And Let Them Release Their Aroma.
- Add Ginger Garlic Paste And Cook Until The Raw Smell Disappears.
- Add Chopped Tomatoes And Cook Until They Become Soft And Blend Into The Masala.
- Mix In Red Chilli Powder, Turmeric, Coriander Powder, Biryani Masala, Garam Masala, And Salt. Stir Well.
- Add Chicken Pieces And Cook On High Flame Until They Are Sealed And Lightly Cooked.
- Add Curd, Green Chillies, Mint, Coriander, And Lemon Juice, Then Cook Until The Chicken Is Nearly Done And The Masala Thickens.
- In A Separate Pot, Bring Water To A Boil With Salt And Cook The Soaked Rice Until It Is About 70% Done, Then Drain It.
- In A Heavy Pot, Spread A Layer Of The Cooked Chicken Masala At The Bottom.
- Top It With A Layer Of Rice, Then Sprinkle Fried Onions, Mint, Coriander, Ghee, Kewra Water, And Saffron Milk.
- Add The Remaining Rice And Repeat The Same Layering Of Aromatics And Fat.
- Seal The Pot Tightly And Cook On Very Low Heat So The Steam Finishes Cooking The Rice And Chicken Together.
- Once Done, Let It Rest Briefly Before Fluffing Gently And Serving Hot.
Prep Time – 40 mins. Cook Time – 60 mins. Total Time – 100 mins.
