Soyabean Biryani

Soyabean Biryani is a delicious dish, which is extremely nutritious as well.

Ingredients : 

3 cups basmati rice – washed and soaked in water for 15 mts
1 cup dried soya chunks( soaked in water for 15 mins)
1/2-cup green peas(optional) 
2-3 tbsp ghee
1 tsp shah jeera
½-tsp jeera
2 bay leaves
2 big onions finely sliced
1 tbsp ginger-garlic paste
3-4 green chillies slit length wise
½ tsp turmeric powder
salt to taste
2 ½ cups water
fresh coriander leaves for garnish
8-10 cashewnuts (lightly roasted in ghee till golden brown)
2-tbs Everest birayni masala or chicken masala ( I use this masala , it’s quite tasty)
                                                      OR
For quick home-made Biryani Mix  (lightly dry roast in a pan and grind to a fine powder)
2 green cardamoms
4 cloves
2” cinnamon stick
3-4 pepper corns
1/4 tsp fennel seeds (optional)
1 tsp coriander seeds
1/2 tsp cumin seeds
1-2 dry red chillies

Method :

1. Wash rice rice well, strain and leave for at-least half to one hour before cooking.
2. Slice onions into thin slices.Fry one onion till golden brown and crisp to garnish. Keep aside
3. Fry soya chunks till golden fry and keep aside.
4. Heat ghee in a heavy bottomed vessel. Add shah jeera and bay leaves and stir for a few seconds till the jeera splutters. Add the sliced onions, grated ginger and green chillis. Saute the onions till they turn pink..
5. Heat ghee in the pressure cooker and add the other sliced onion and fry till brown.
6. Add ginger- garlic paste and fry till slightly brown.
7. Add soya chunks.
8. Add the rice and fry till grains separate and turn slightly brown.
9. Now add salt and biryani masala.Stir well.
10. Add the water and green peas,cook for 2 to 3 whistles.
11. My cooker requires 2 whistles for rice dishes. For your cooker it might be different.
12. Garnish with fried onion and coriander leaves. 
13. Serve with raita .

Kachi Biryani

Kachi Biryani is a very popular Hyderabadi recipe. Learn how to prepare Kachi Biryani by following this easy recipe.

Ingredients:

• 1 kg Basmati Rice 
• 1 kg Chicken (cut into cubes) 
• 100 g Oil 
• 400 g Onions 
• 200 m Yogurt 
• 1 tsp Garam Masala Powder 
• 1½ tbsp Ginger-Garlic Paste 
• 1 tsp Red Chili Powder 
• Salt (to taste) 
• Few Coriander & Mint Leaves (chopped) 
• 200 g Tomatoes (chopped) 
• 2 tsp Whole Garam Masala 
• 2 Lemons 
• Butter (for greasing)

How to make Kachi Biryani:

• Combine garam masala powder, red chili powder, ginger-garlic paste, yogurt, mint, coriander leaves, and whole garam masala together. Grind into a fine paste.
• Marinate chicken with this mixture and set aside for 4 hours.
• Rinse rice and soak for 30 minutes.
• Heat oil and fry onions until brown.
• Add tomatoes and stir fry for few minutes.
• Place the onions and tomatoes over the chicken.
• Add juice of one lemon.
• Boil rice for 2-3 minutes and drain excess water.
• Butter a pot and place in the marinated chicken.
• Add the remaining oil from browned onions over the chicken.
• Spread the rice over it. Cover tightly with a foil.
• Place it on high flame for 5 minutes and reduce the heat. Cook for 15 minutes.
• Remove from heat and let covered for another 15 minutes.
• Serve hot with raita or chutney.

Handi Biryani

Handi Biryani is a delicious rice recipe cooked in a traditional style. Learn how to make/prepare Handi Biryani by following this easy recipe.

Ingredients:


• 1 ½ cup Basmati Rice

• ½ cup Cauliflower

• ½ cup Green Peas

• ½ cup Beans (chopped into small pieces)

• 2 Capsicum (chopped)

• 2 Potatoes (boiled)

• 2 Onions (quartered)

• 2 Onions (chopped)

• 1 cup Curd

• 1 Cinnamon (dalchini) Stick

• 2 Cloves (laung)

• 2 Bay Leaves

• 2 Cardamoms.

• 1 tsp Red Chili Powder

• ¼ tsp Haldi (turmeric) Powder

• 4 whole Black Peppers

• 1 tsp Garlic (grated)

• 1 tsp Ginger (grated)

• ¼ tsp Hing

• 1 tbsp Coriander (chopped)

• 1 tbsp Lemon Juice

• 10 Almonds

• 10 Cashewnuts

• 4 tbsp Ghee

• Salt to taste


How to make Handi Biryani:

• Boil the cauliflower, peas and beans together with salt and keep it aside.

• Soak rice in water for 30 minutes.

• Strain the water and mix salt with the rice. Spread it on a plate.

• Take a pan and heat ghee in it. Add onions and fry till they turn brown.

• Take out the fried onions and keep it aside.

• Separately fry cashews till light brown and the capsicums till they become soft and keep aside.

• Take a big vessel and heat 6 cups of water in it.

• Add the pepper, cloves, cardamoms, bay leaves and salt.

• Bring it to boil and then add rice. Cook for 8 to 9 minutes.

• Take out the rice and spread it in a large plate.

• Blend the quartered onion, garlic and ginger into a fine paste.

• Heat ghee in a pan and put the paste in it.

• Saute for 3 minutes.

• Now add chopped tomatoes, chilli powder, haldi powder, garam masala, hing, onion and boiled vegetables.

• Saute till the oil separates.

• Now add the beaten curd and cook for about 3 minutes.

• Add the potatoes.

• Mix well and keep side.

• Take a handi (earthen pot) and grease the inside of the pot with ghee.

• Spread a layer of rice at the bottom of the pot.

• Now spread evenly the cooked vegetables on the rice.

• Take a bowl and mix in it capsicum, fried onions, cashew, coriander and sliced almonds.

• Spread this mixture layer over the vegetable layer in the pot.

• Sprinkle half of the lemon juice over the layered rice.

• Again put a layer of rice followed by a layer of vegetables and lemon juice sprinkling.

• Repeat the process till the handi is filled.

• Cover the pot with a lid and seal the edges with chappati dough.

• Put the pot in a preheated oven at 130 degrees.

• Keep the pot in the oven for 15 to 20 minutes.

• You must make a small slit in the cover of handi for the excess steam to escape.

• Enjoy hot Handi Biryani.

Kerala Fish Biryani

Kerala Fish Biryani is a very popular recipe. Learn how to make/prepare Kerala Fish Biryani by following this easy recipe.

Ingredients:



• 3 cups Basmati Rice


• 500 gm Fish


• 1 Onions large (finely sliced)


• 2 small Tomatoes (finely chopped)


• ½ bunch Coriander (finely chopped)


• 1 tbsp Cardamom Powder


• 1 tbsp Red Chili Powder


• 1 tsp Hot Spice (Garam Masala)


• 4 Peppers (crushed)


• 3 Cinnamon Sticks (crushed)


• 4 Cloves (crushed)


• 3 Onions (finely grinned)


• 3 Green Chilies (finely grinned)


• 1/2tsp Turmeric


• 2tbsp Ginger Garlic Paste


• 2 tsp Yogurt


• 59 ml thick Coconut Milk


• Water (as required)


• 2tbsp Ghee


• 240 ml oil


• Salt to taste

How to make Kerala Fish Biryani:


• For 1 hour marinate the fish pieces with turmeric and salt mixture then leave it in the fridge.


• Wash clean the rice in a container and put it aside draining out the water.


• Take a heavy bottomed saucepan over a medium heated stove and pour ghee into it.


• Add the cinnamon, cloves, cardamom and pepper then stir it for two minutes.


• Splash the onion and fry it golden brown then add the rice.


• Remove the saucepan and place a large pan over a medium heat stove.


• Lay the fish pieces gently over the pan and fry it golden brown then put it aside.


• Add more oil if required to fry the onion slices golden brown.


• Mix to it one by one the garlic, ginger, tomato and chili paste then stir it for a minute.


• Pour the curd and coconut milk then stir for a minute with addition of salt.


• Sprinkle the coriander leaves and lower the then allow it to get cooked.


• To a large thick bottomed saucepan shift the rice evenly then the layer of fish mixture and pour 2tbsp ghee over it.


• Lower the stove’s flame and tight seal the lid of the saucepan then cook it for ten minutes.


Suggestions:

Best serve it with raita and curd.

Chettinad Mutton Biryani

Chettinad Mutton Biryani is a famous recipe. Learn how to make Chettinad Mutton Biryani by following this easy recipe.


Ingredients:
• 1 kilo Pulav Rice (Basmati)
• 1 kilo Meat (mutton)
• 4 Onions
• 3 Garlic (full ones)
• 2 inch (50 gms) Ginger (piece)
• 4 Tomatoes
• 1 cup Curd
• 4 Green Chillies
• 1 Inch Cinnamon (piece)
• 4 Cloves
• 4 Cardamoms
• 3 tbsp Chili powder
• 1 bunch Coriander Leaves
• 1 bunch Mint Leaves (Pudina)
• 1 tsp Kesari Powder (Orange Kesari)
• 1/2 Cup Oil or Ghee
• 3 tbsp Lime Juice
• Salt to taste

How to make Chettinad Mutton Biryani:
• Grind garlic, onion, and ginger separately.
• Cut onions and tomatoes. Clean meat and cut into pieces. Soak rice.
• Heat oil in a heavy bottom vessel , add cinnamon, cardamom, cloves. Add onions, sauté till the onions turn brown in colour.
• Add garlic and a little coriander leaves, fry it.
• Add green chillies, mint leaves, curd, tomatoes, chilly powder, and ground ginger and fry well. Add the meat to it and fry well.
• Add 2 glasses of water and cook the meat.
• Add remaining coriander, mint leaves and lime juice, cover and cook.
• Cook the soaked Basmati rice for 10 minutes.
• Take a vessel, put one layer of meat, then one layer of cooked rice.
• Repeat till all the rice is layered with the meat gravy.
• Mix saffron in a little milk, and Kesari powder and pour on the rice evenly.
• Cover put on low fire and put burning charcoal on top.
Suggestions: serve it hot

Soya Biryani

Soya Biryani is a mouth-watering Mughlai dish, it's take an average time to prepare. Learn how to prepare Soya Biryani by following this easy recipe.

Ingredients:

• 1 1/2 Cups soya chunks

• 2 Cups basmati rice

• 1 Onion, chopped

• 2 Green chilies, finely chopped

• 1 tbsp Ginger-garlic paste

• 3 Tomatoes, chopped

• 1/2 tsp Chili powder

• 1 tsp Coriander powder

• 1/2 tsp Turmeric powder

• 1 tsp Garam masala

• Salt to taste

• 2-3 tbsp Ghee or oil

• 1/2 tsp Cumin seeds

• Chopped cilantro and mint, for garnish

How to make Soya Biryani:

• Soak Soya chunks in 3 cups of hot water for 30 minutes.

• Wash and soak basmati rice in water for 30 minutes.

• Heat ghee in a pressure cooker.

• Add cumin seeds and ginger garlic paste. Sauté well.

• Then add the onions, green chilies and sauté till onions are soft.

• Add chopped tomatoes and stir till tomatoes are soft.

• Now, add turmeric, chili, coriander and garam masala powders.

• Stir well, till the masala is well sautéed (4-5 minutes).

• Drain the soya chunks and rice and add to the masala.

• Stir and sauté, adding more ghee if required.

• Add 4 cups of water and salt. Stir well.

• Cover the pressure cooker and cook till done.

• Garnish chopped cilantro and mint.

• Serve hot with pickle and raita.

• Soya Biryani is ready.

Vegetable Biryani

Vegetable Biryani is a very tasty recipe but it takes a lot of time to prepare and cook. Learn how to prepare Vegetable Biriyani by following this recipe.

Ingredients:

• 1-1/2 cups Uncooked Rice

• 2 pinches Saffron (dissolved in a little water)

• 2 Onions (sliced)

• 2 tbsp Cashew nuts (broken into pieces)

• 2 tbsp Raisins

• 3 Tomatoes (finely chopped)

• 2 Capsicums (sliced)

• 2 cups (mixed boiled vegetables i.e. chopped cauliflower, carrots, potatoes, green peas)

• 1 tbsp Coriander Leaves (chopped)

• A little Milk

• 4 tbsp Ghee

• Salt to taste

To be ground into a paste:

• 6 Garlic Cloves

• 25 mm piece of Ginger

• 3 Cardamoms

• 4 Green Chilies

• 3 Cloves

• 1 tbsp Poppy Seeds

• 2 sticks Cinnamon

• 1/2 tsp Turmeric Powder

• 1/2 tsp Chilly Powder

• 2 Onions

• 6 Mint leaves

How to make Vegetable Biryani:

• Boil the rice in a vessel containing adequate water, cook and drain excess water.

• Add the saffron liquid and salt to the cooked rice. Mix well.

• Heat the ghee and add the onions.Fry until brown.

• Remove the onions and in the same ghee, add the cashewnuts and raisins.

• Fry for a few seconds. Remove and keep aside for garnishing.

• Add the prepared paste and fry for 3 to 4 minutes.

• Add the tomatoes and capsicum and fry again for 2 to 3 minutes.

• Add the boiled vegetables and coriander and cook for a while.

• Put 2 tablespoons of ghee at the bottom of a baking bowl.

• Make layers of the rice and vegetables, beginning and ending with rice.

• Sprinkle a little milk on top.

• Cover and bake in a hot oven at 200 degree C for 15 to 20 minutes.

• Garnish with fried onions, cashew nuts and raisins and serve hot.

Chicken Dum Biryani

Chicken Dum Biryani is a very popular recipe. Learn how to prepare Indian Chicken Dum Biryani by following this simple & easy recipe.



Ingredients:

• ½ kg Chicken
• 450 gm Basmati Rice (washed & drained)
• 3 Green Cardamoms (Elaichi)
• ½ tsp Mace (Javitri)(ground)
• ¼ tsp Nutmeg (Jaifal)(grated)
• 3 Cloves (Lavang)
• 1 Cinnamon Stick (Dalchini)
• 2 Whole Star Anise
• 2 tsp Garam Masala Powder
• 2 cups thick Curd (Yogurt)
• 4 tbsp Tomato Paste
• 1 big Onion (sliced)
• 2 tsp Ginger-Garlic Paste
• 2 tbsp Chilly Powder
• a pinch of Saffron (dissolved in 2 tbsp warm milk)
• Salt to taste
• 8 tbsp Oil
• 2 tbsp Ghee
• 6 cups Water

How to make Chicken Dum Biryani:
• Take curd, ginger-garlic paste, garam masala, tomato paste, chilly powder, nutmeg, mace, and salt in a bowl and mix into a paste.
• Marinate the chicken with the paste and keep it to the side for 3-4 hours.
• Put water in a pot and get it to boil.
• Heat ghee in a pan and crackle star anise, cardamoms, cloves & cinnamon.
• Stir in rice and fry it for 4-5 minutes.
• Add the rice to the boiling water, sprinkle a pinch of salt and cook until rice is ¾ cooked.
• Strain the rice using colander.
• Take 1 tbsp oil in a pan and fry onion until it is golden brown. Remove the onion and keep it to the side.
• Pour in the remaining oil into the pan and cook the chicken for 6-7 minutes or until it discharges oil.
• Mix in rice and add fried onion, ghee and saffron.
• Now cover the pan with aluminium foil and set the pan over another pan. Cook on high flame for 5 minutes.
• Reduce the flame to medium and cook for about 20 minutes.
• Take off the heat and serve hot.

Mushroom Biryani

Mushroom Biryani is a very popular recipe and a modern twist to the classic biryani. Good alternative if you want to make biryani without meat. Learn how to prepare Mushroom Biryani by following this easy recipe.

Ingredients:

• 900 gms Mushroom

• 2 Onions (thinly sliced)

• 4 cup Basmati Rice

• 1 Lemon

• 3/4 cups Oil/ghee

• 2 tsp Soya Sauce

• 7 Cloves garlic

• 4 Green chillies(chopped)

• 3 tsp Ginger (chopped)

• 3 Cinnamon

• 3 Cardamoms

• 3 Cloves

• 3 Tomatoes (chopped)

• 1-1/2 tsp Chilly Powder

• 3 tsp Coriander Powder

• Mint leaves

• Salt to taste

How to make Mushroom Biryani:

• Clean, wash and soak the rice for 1 hour in enough water taken in a pot.

• After due time, drain the water from pot.

• Heat ghee in a pressure pan and saute soaked cleaned rice. Remove.

• Trim mushrooms into big pieces and keep it aside.

• Grind cardamom, cloves, ginger, cinnamon, garlic into a paste.

• In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till it turns golden brown.

• Then add all other ingredients, mushrooms and stir for 10 minutes.

• Add 7 cups water and let it boil, add the soaked rice and stir till the rice level and the water level equals, pressure cook in low flame for 15 minutes.

Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani is a very famous Hyderabadi main dish. Learn how to prepare Hyderabadi Mutton Biryani by following this easy recipe.

Ingredients:

• 1 kg Rice

• 1 kg Mutton

• 10 gm Cardamom

• 10 gm Cinnamon

• 10 gm Cumin Seeds

• 10 gm Cloves

• 40 gm Ginger

• 20 gm Garlic

• 100 gm Green Chilies

• 50 gm fried Onion

• 1 bunch Coriander Leaves

• 1 bunch Pudina Leaves

• 1/4 cup Yogurt

• 1/4 kg Ghee

How to make Hyderabadi Mutton Biryani:

• Wash mutton and keep it aside in a vessel.

• Grind green chilies, ginger, garlic, cinnamon, cumin seeds, cloves, fried onion, coriander leaves, and pudina leaves together. Add this mixture to the meat.

• Add yogurt and mix the ingredients thoroughly. Leave aside for half an hour.

• Heat the oil which you had used to fry onions in a cooker.

• Add the marinated mutton and cook for 4-5 whistles. Henceforth, lower the flame and cook for 5 minutes.

• Boil 2 liters of water in a vessel and add rice.

• Take out semi-cooked rice from the vessel and spread it on the meat and spices mixture, to form a layer.

• Combine one cup of boiled water with 1/4 kg ghee. Pour over the rice.

• Place a plate on the vessel and seal its edges with kneaded dough.

• Cook for 15 minutes on medium heat.

• Turn off the heat and leave the biryani for 15 minutes, after which it will be ready to be served.

Chettinad Biryani

Now todays specials are Chettinad Biryani and Baby Corn Broccoli. Enjoy these dishes. Have a nice day.....

Ingredients:

• 300 gms Basmati Rice

• 100 gms Cauliflower (chopped)

• 100 gms Carrot (chopped)

• 50 gms Beans (chopped)

• 25 gms Peas

• 1 Onion (chopped)

• 1 flake Ginger

• 1 flake Garlic

• 3 Red Chilies

• 1 tsp Coriander Seeds

• 1 tsp Cumin Seeds

• 3 tsp Tomato Puree

• 3 tsp Oil

• 2 tsp Ghee

• Salt to taste

How to make Chettinad Biryani:

• Wash and soak the basmati rice for 30 minutes.

• Now make a fine paste of red chilies, coriander seeds, cumin seeds, garlic and ginger.

• Heat a pan and put some ghee into it.

• Add the soaked rice (no water) in it and cook till rice start sticking together.

• Remove the rice from fire.

• Heat a pan and put oil into it. When the oil turns hot, add chopped onion in it.

• Stir till the onion turns golden brown in color.

• Now add the paste and all the vegetables to the onions.

• Add a little water, tomato puree and salt to the vegetables.

• Add the sauté rice and some more water so as to cover the rice with water.

• Cover the pan and let the rice cook for 5 to 7 minutes.

• Chettinad Biryani is ready to eat. Serve it hot with lime juice.

Andhra Vegetable Biryani

Ingredients:

• 4 cups Basmati Rice

• ¾ cup Oil

• 1 cup Curds (Yogurt)

• 3 cups Milk

• 3 – 4tsp Ginger-Garlic Paste

• 2 tsp Sajeera

• 3 Bay leaf

• 1 tsp Dhania Powder

• 1 Onion (medium sized chopped)

• 1 Onion (medium sized cut lengthwise)

• 5 Green Chillies

• ½ tsp Turmeric

• ½ bunch Coriander (finely cut)

• 5-6 Cashews

• 1 Potato (cut into small cubes)

• 2 Carrot (cut into small cubes)

• 12- 15 Green Beans (chopped finely)

• ½ cup Green Peas (deskinned)

• 4 Elaichi (Cardamom)

• 6 Cloves

• ½ Cinnamon Stick (chopped into pieces)

• ½ cup Ground Coconut

• Salt to taste

• 2 cups Water

How to make Andhra Vegetable Biryani:

• Heat oil in a pan.

• Once oil is heated add cloves, bay leaves, cinnamon, elaichi, sajeera and fry for 2 minutes.

• Add the ginger-garlic paste and fry for another minute.

• Add onion, green chillies, cut vegetables, salt, dhania powder, turmeric and deep fry them for sometime.

• Clean by washing the rice.

• Add yogurt, coconut paste, milk and also the fried vegetables.

• Stir them well and cook.

• Garnish the rice with onions and the chopped coriander.

Suggestions: It goes great with gongura chicken.

Andhra Egg Biryani

Ingredients:

• 1 tbsp Ginger Garlic Paste

• 4 Green Chilies (chopped)

• 1 bunch Mint

• 1 tbsp Oil

• 6 tbsp Gram Flour (Besan)

• 1 Onions (large) (chopped)

• 2 cup (472 ml) Plain Yogurt

• 10 Whole Garam Masala

• 500 grams (17 ounce) Basmati Rice

• 1 tsp Biryani Masala Powder

• 1 tsp Black Cumin

• 6 tsp Clarified Butter

• 8 Eggs

• 1 tsp fried Onion

• Salt to taste

How to make Andhra Egg Biryani:

• Clean and soak rice for at least ½ hour.

• Boil eggs.

• Take out the shell of the boiled eggs.

• Cut it into four long pieces.

• Take a pan and heat the clarified butter.

• Add onion, spices and fry until they become golden brown.

• Add, mint, coriander, biryani masala, ginger garlic paste, green chilies curd and cook.

• Add soaked rice into the ingredients and cook covered till rice is done.

• Take another pan and heat oil.

• Make paste with the besan, red chili powder and salt.

• Dip the egg into the besan and fry it until the eggs get coated with the spices

• Take out the eggs and set aside.

• When rice is done, put eggs on the top of the rice and cook until all of the water has absorbed.

• Serve hot

FISH BIRYANI

Ingredients:

• 2 Cups basmati rice
• 1 Cup tomato puree (preferably fresh)
• 1 Cup coconut milk
• 2 Cups of water
• 1 tsp Chili powder
• 1 tsp Garam masala(optional)
• 10-12 pieces of thorn less fish
• 1 Inch ginger
• 8 Flakes garlic
• 1 Cup yogurt
• 4-5 Green chilies
• 1 Bunch coriander leaves
• 1/2 tsp Turmeric
• 2 Onions sliced
• 2 tsp Oil
• Salt to taste

How to make Fish Biryani:

• For Marination:

• Grind ginger, garlic, green chilies, turmeric, and salt into a fine paste.

• And marinate the fish with it.

• Sprinkle with coriander leaves and keep aside for at least 30 min


Rice Preparation

• In a pan put 1 tsp oil and fry the rice for 2-3 min.

• Then add the tomato puree, coconut milk and 1-1/2 cups of water.

• Add salt, chili powder, garam masala and mix it very well.

• Cover the pan with a lid.

• Partially cook the rice (80%) on a slow flame.

Fish Preparation

• In a pan put 1 tsp oil and sauté the onions to golden color.

• Add marinated fish to it put some water and cover with the lid for 5-6 min

• Do not to break the fish pieces when stirring.

Final preparation

• Take a baking dish, layer the rice then arrange the fish with its gravy and then again layer of rice.

• Add the milk so that the rice doesn't dry.

• Cover with aluminum foil and keep it in the preheated oven for 7 min.

• Fish Biryani is ready.

CHICKEN BIRYANI

Ingredients:
• 1 kg Chicken (pieces)

• 500 gm Basmati Rice (washed and soaked for 30 min)

• 4 tbsp Garam Masala (whole)

• 4 tsp Garam Masala Powder

• 50 gm Butter

• 4 tsp Garlic (chopped)

• 1 cup Onions (sliced)

• 4 tsp Ginger (chopped)

• 3 tsp Red Chili Powder

• 1 tbsp Coriander Powder

• 5 tbsp Oil

• 2 tsp Turmeric Powder

• 2 cup Curd (yogurt)

• 3/4 cup Tomato (chopped)

• 4 Bay Leaves

For the marinade :

• 1-1/2 tsp Red Chilli Powder

• 2 tsp Ginger (chopped)

• 2 tsp Garlic (chopped)

• 1 tsp Garam Masala Powder

• 1 tsp Turmeric Powder

• 1 cup Yoghurt

• Salt

For garnishing:

• 1/2 gm Saffron (dissolved in 1/2 cup milk)

• 2 tbsp Rose Water

How to make Chicken Biryani:

•Put all the ingredients of the marinade in a bowl and mix well.

•Add chicken pieces to it and leave for an hour.

•Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.

•Cook the rice until 3/4 th is done, drain and keep it aside.

•Heat oil in a thick bottomed pan and add remaining whole garam masala.

•Allow it to crackle, add sliced onions and cook it till light golden brown.

•Add 1 tsp of the remaining garam masala and all the remaining ingredients.

•Cook for 5 minutes, combine marinated chicken with it.

•Cook until chicken is tender.

•Place alternate layers of chicken and rice.

•Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top.

•Carefully end it with the rice layer topped with saffron & rose water.

•Cover and seal it with an aluminum foil.