Chicken Biryani

Ingredients

For the Chicken

• 1 kg chicken, cut into pieces
• 1 tsp salt (heaped)
• 2 tsp red chilli powder
• 1½ tbsp garlic paste
• ½ cup milk
• 1 tsp kewra water (optional)
• 1 pinch food colour
• 4 medium onions, fried
• ½ cup oil (125 ml)
• 1 small cup dahi (yoghurt)
• ½ tsp zeera (cumin)
• 1 tsp garam masala powder

For the Rice

• 4 cups basmati rice (1 kg)
• 2 tbsp oil
• 1 tbsp salt
• ½ tsp zeera (cumin)
• 2–3 bay leaves (optional)
• 4–5 green cardamom (optional)
• 4–5 cloves (optional)

For Layering

• 4 medium onions, sliced and fried
• ½ cup oil (125 ml)
• Desi ghee, to taste
• 1 pinch food colour
• Kewra water (optional)

Method

1. Soak rice in water for at least 30 minutes.

2. Heat oil in a large vessel. Add sliced onions and fry until light brown. Remove and keep aside.

3. In the same oil, add zeera and garlic paste. Add chicken and fry until it turns white.

4. Add garam masala powder, red chilli powder, dahi, and salt. Fry until oil separates. Add ½ cup water, cover and cook on low heat for 30 minutes until chicken is tender.

5. Boil water (4× the volume of rice) with salt, zeera, and a little oil. Add soaked rice and boil until 75% cooked. Drain and set aside.

6. In a large heavy-bottomed vessel, spread a thin layer of oil. Layer rice, then chicken masala, then more rice. Finish with a final layer of rice.

7. Pour milk around the sides. Spread fried onions on top, drizzle desi ghee, and sprinkle food colour.

8. Cover tightly and cook on the lowest flame for 10 minutes. Serve and enjoy.