CHICKEN BIRIYANI

Directions

1. 1-Marinate chicken with yogurt,green chili,ginger-garlic paste,chili powder,turmeric powder,
2. coriander powder,coriander leaves,mint leaves,lemon juice and salt and refrigerate it for 3 hour.
3. 2-Wash and soak rice in water for about 30 mins,then boil water add bay leaves,cloves,cinnamon,
4. cardamom,star anise,salt,oil and rice until 3/4th done.Drain rice and keep aside.
5. 3-Add the saffron to the lukewarm milk and mix well,Keep it aside.
6. 4-In a pan heat 1 tbsp oil and,add 3/4th sliced onions,saute for 10 mins till caramelized,remove and keep aside.
7. 5-Then heat remaining oil,add 1 tbsp whole garam masala,let it crackle,Add rest onions and saute til light golden brown.
8. 6-Then add ginger-garlic paste,coriander powder,chili powder,cumin powder and chicken curry powder,
9. Cook for about 5 mins,then add marinated chicken and cook chicken is tender.
10. 7-In a big vessel(deep and wide),spread half of the chicken,then half of the rice over the chicken layer,pour 1 tbsp of ghee
11. all over the rice ,add half of the caramelized onions and 4 eggs spread over the rice.
12. 8-Next sprinkle 1 tbsp of mint leaves,half of the spring onion and 2 tbsp biryani powder and pour about 1/4th cup of saffron milk over the rice.
13. 9-Again Over this layer add remaining chicken,then add remaining rice over the chicken,pour half a tbsp of ghee all over,
14. add remaining caramelized onions and remaining 4 eggs spread over the rice.
15. 10-Finally sprinkle 1 tbsp of mint leaves,remaining spring onion,remaining biryani powder and pour remaining saffron milk over the rice.
16. 11-Close the lid and seal with a large foil,cook this pot on a very low heat for 45 mins.
17. 12-12-After 45 mins turn off the heat,let it stand for 10 mins,then remove the lid and serve hot with chicken curry and raita.