CHICKEN BIRYANI

Chicken biryani

INGREDIENTS-

FOR  MARINATION

Chicken  -1kg

Curd     -             4-6 tablespoon

Garlic paste   -    3 table spoon

Red chili powder-    2 table spoon

Ginger paste-          3 table spoon

Turmeric powder-    2 table spoon

Salt to taste

FOR RICE-

Basmati rice - 800 gram

Cardamoms-    4-6 

Whole cloves-   5

Bay leaf-   2

Shahi jeera (cumin)  1/2table spoon

Salt to taste

FOR CHICKEN-

Fried onion slice   400 gram 

Cardamoms-        4-6 

Whole cloves-     8
Bay leaf-   2
Shahi jeera (cumin)   1 table spoon
Cinnamon -     2 to 3 piece
Salt to taste
Coriander powder -   2 tablespoon
Cumin and black &pepper powder  -  4 table spoon
Green chili- 3
Tomato puree 3-4 table spoon

FOR LAYERING
Fried onion slice-2
Chopped mint leaves- 3-4 table spoon
Chopped Coriander leaves   6-7 tablespoon
Saffron 5-6 threads(optional)
ghee   3-4 table spoon

METHOD-

Marinate for 2 hours approxmately.

• Heat oil in cooker .Add cinnamon ,shahi jeera,bay leaf,cardamom, cloves, when whole masala gets crackle then add marinated chicken  and stir it for some time then add  fried onion ,green chilli ,turmeric powder,coriander powder cumin powder salt to taste and a little amount of water and stir it until chicken become soft and tender and then add tomato puree in last  and cooked it properly and add water to make gravey
• Take a pan add  water( according to your rice amount")  and boil it then add whole masala salt  and rice and stir it . you need to cook the rice until only half done.
• Drain out the water and spread rice on plate.
• Take another heavy bottomed  pan  add melted ghee then add half cooked rice,fried onion slice,chopped coriander chopped mint  cover the layer with cooked chicken and  again cover with half cooked rice with same process and pour ghee over  the rice 
• seal edges with chapati dough and cooked for some time in slow flame
• serve hot chicken biryani