Chicken Biryani

Ingredients

For Marinating the Chicken

• 1kg Chicken
• Dhania-jeera powder
• Turmeric
• Red Chilli powder
• Garam masala
• Curd
• Ginger garlic paste
• Salt

For Actual Cooking

• 3 cups Rice (soaked in water for half hour)
• 2-3 big Onions (sliced long)
• 4 tbsp Tomatoes chopped
• Oil
• Cardamom
• Cinnamon
• Jeera (whole)
• Turmeric
• Pudina
• Coriander leaves (Kothimbir)

Procedure

1. Cut the chicken into pieces of the required size and add all the marinating material. Keep aside for 3 hours.
2. Heat oil in a vessel, add jeera, cardamon, cinnamon sticks and turmeric and heat it till jeera turns brownish.
3. Add onions and fry till golden brown.
4. Add pudina, kothimbir and tomatoes and stir. Cook till the mixture looks soft. Lets call this mixture "the onion mixture".
5. Now take half the portion of this mixture in another vessel.

6. Add chicken to it and cook again. Add some water. Keep cooking on medium flame.

7. While the chicken is cooking, take the rice that is soaking in the water.

8. In a vessel, take some oil and heat it. Add turmeric, cinnamon and cardamom and heat.
9. Add the soaked rice to it and stir. Keep stirring every 5 minutes so that it does not stick to the bottom of the vessel. Maintain adequate water. Do not cook completely.

10. Switch off the gas after the rice is half cooked.

11. After the chicken is cooked, take a baking dish (usable in the oven). Put a layer of rice. Add a layer of chicken preparation. Place another layer of rice. Cover it with a layer of the onion mixture. Finally complete the layers with a final layer of rice. Sprinkle some water in it.

12. Cover the baking dish with aluminium foil and place it in the over preheated to 350 degrees. Cook for 10 mins.

Hot Moghlai Chicken Biryani is ready! Hope you guys like it!