Ingredients:
4 medium sized onions thinly sliced
2 tomatoes finely chopped
Whole garam masala: 8-10 cloves, 6 choti ilaichi, 4 cinnamon sticks, 4 bay leaves
Soaked rice
Water
Chicken
Saffron soaked in warm milk
Dry masala: 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp garam masala powder, 1/2 tsp red chilly powder, salt to taste
For marinade: Salt, 2 tsp ginger-garlic paste, 1 tsp garam masala, 1 tsp turmeric powder, 1/2 tsp red chilly powder, 1/2 cup curd
Method:
Mix well the chicken pieces and the ingredients of marinade and keep aside for an hour.
In a vessel take sufficient water and add salt, half of the whole garam masala and the soaked rice. Let the water boil and cook until rice is 3/4th done. Remove from flame and drain the water remaining in the vessel.
Finely chop the tomatoes, cut the onions in lengthwise manner and soak the saffron in warm milk. Fry half of the onions until they turn dark brown and spread them on paper napkins to drain the excess oil.
Heat oil in a large kadhai and fry the rest of the whole garam masala in it. Fry the remaining two onions until golden brown. Next add the tomatoes and all of the dry masala. Cook while stirring for 2-3 min.
Now add the chicken (that had been marinaded for 1 hour) and cook until it is done and the masala turns dry. Remove from flame.
Take half of the chicken and cover it with a layer of the already cooked rice.
Pour over this rice the saffron coloured milk and sprinkle on top the onions that were fried to dark brown.
Cover these with a second layer of chicken, rice, saffron and fried onions as shown in the previous two steps.
Over a low flame first place a large pan and keep the above vessel on top of it covered with a lid. Cook for 10-12 minutes.
Your chicken biryani is now ready to serve!
