Ingredients:

• 500 g Chicken

• 1/2 cup Yogurt

• 1 tbsp Lemon Juice

• 1 tbsp Ginger & Garlic Paste 

• 4 tbsp Fried Onion + 4 tbsp

• 1/2 cup Biryani Paste ( I used Patak's paste )

• Coriander

• Mint

• 3 tbsp Oil + 1 tbsp

• 2 litres Water

• 4 Cardamom 

• 2 Mace 

• 1 Inch Cinnamon 

• 6 Cloves

• 2 Bay Leaf 

• Salt to taste

• 5-6 Saffron Strands

• Aluminium Foil

Step 1: 

 

1. Wash and soak the rice. 

2. Marinate the chicken with yoghurt, lemon juice, ginger-garlic paste, 4 tbsp of fried onion, biryani paste, coriander & mint. 

3. Keep that aside for about 20-30 minutes. (Biryani paste has salt in it; if you want, you can add extra salt). 

4. Meanwhile, soak saffron in the water and keep it aside.  

Step 2:  

1. Heat 3 tbsp of oil In a deep bottomed pan, add marinated chicken, cover and cook it over medium heat. 

2. Make sure to keep stirring during the entire process, else the chicken might stick to the bottom. 

3. Meanwhile, boil water with cardamom, mace, cinnamon, bay leaf, salt and 1 tbsp of oil.

4. Add soaked rice without any water and cook.  

5. When the rice is 70% done, strain the rice using a colander.  

Step 3:  

1. Spread the rice over the chicken evenly and add soaked saffron along. 

2. Sprinkle with fried onion and coriander.  

3. Then cover the pan with aluminium foil and place the lid tightly.  

4. Cook for another 5 minutes over medium-low heat. 

5. Turn off the heat and let the biryani stay covered for another 5-6 minutes.  

6. Serve hot, along with raita.