Chicken Biryani.

Clean 500gms chicken (I used chicken drumsticks) apply salt & haldi. Keep aside.

Cook Basmati rice – about 2 cups (soaked in water for 30minutes) in lots of water. Add 1tsp oil & 1tsp salt & cook till ¾ done. Strain with lots of cold water & drain fully. Cover & keep it in the fridge for some time.

Slice 2 medium sized onion thinly lengthwise. Apply some oil all over & Microwave till crisp & brown. It takes about 8-10 minutes. I always use this method to fry the onions as deep frying the onions consumes lot of oil here I hardly used ¼ tsp. I just took the oil in my hand & mixed the onions well before MW it. … Keep aside.

Heat some milk about ½ cup & soak some saffron in it. Chop some coriander leaves & pudina finely & keep it ready. (I did not add pudina)

Take a big kadai add oil/ghee about 3tblsp… when hot add in the whole garam masala (1tblsp pepper corns, 3-4 (1”) pieces of cinnamon, 5-7 cloves, 3-4 green cardamoms, 5-6 black cardamoms, 2 star anise, 2-3 strands of Jaivitri(Mace), 2-3 Tej patta & fry well for 2-3 minutes. Add 2 big onions sliced thinly lengthwise, when they become translucent add a few curry leaves & remove from fire. Keep aside to cool a bit. Add in the rice kept in fridge & mix well. Add salt also. Keep this ready aside.

Make a fine paste of coriander leaves (about 1 cup) + a few leaves of pudina + 2 green chillies + 4-5 garlic + 1” piece of ginger.

In another kadai heat oil/ghee about 2tblsp & fry one onion chopped fine. When they become brown add 1tsp garam masala, 1tsp jeera powder, 1tblsp coriander powder, 1tsp fennel seed powder, pinch of haldi, salt & fry well. Sprinkle a bit of water if necessary. Add in the coriander leaves paste + one finely chopped tomato & fry well. Add the chicken pieces. Mix well & cook till done. Add hot water in between if necessary. Now the chicken masala is ready. 

Take the big thick bottomed kadai & grease it with oil/ghee all around. Sprinkle a layer of the browned (MW) onions. Spread nicely. Now spread a layer of the prepared rice on it in a layer. Sprinkle some browned onions, chopped coriander leaves & saffron soaked in milk. Put in some melted ghee drop too (I have not). Now add the chicken masala prepared in a nice layer. Add in the remaining rice on top in another layer. Repeat the onion, saffron, coriander process. Cover with a foil. Make a small hole in centre. Cover with a plate. Keep a vessel filled with some water on top of this. This checks it against burning. Keep on slow fire for about 25-30 minutes. Till you get a nice aroma. Biryani is done. 

Serve Biryani with any curry of your choice, however it is best served with curds or a thin gravy.