Bryani masala 1 tbspI used national biryani masala
Salt 1 tsp
Red chili powder 1/2 tsp
Turmeric powder 3/4 tsp
Coriander powder 2 tsp
Cumin powder 1 tsp
Rice
Uncooked rice 3 cupssoaked in water for at least 1 hour
Cumin seeds 1 tsp
Star anise 2baadyaan k phool
Cloves 8loang
Cinnamon sticks 3 bigdaalcheeni
Bay leaves 3tez paat
Salt 1/2 tbsp
Oil 5 tbsp
Green cardamoms 8hari ilaichi
Black cardamoms 2kali ilachi
Mace flower 1Jaifal
Gravy
Oil 1/4 cup
Cashew nut 2 handfuls
Green cardamoms 4
Cloves4
Cinnamon sticks 2
Star anise 2
Bay leaf 1
Mace flower 1
Cumin seeds 1 tsp
Green chilies 2-3
Onions 3 bigchopped
Fresh mint leaves 1 handful
Red chili powder 1 tsp
Coriander powder 2 tsp
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Tomatoes 4 bigchopped
Layering
Fried onions made from 2 big onions
Fresh mint 1 handfulchopped
Fresh coriander 1 handfulchopped
Ginger 2 inch piecejulienne cut
Green chilies 4-5sliced
Lemon wedges of 2 lemons
Orange food color 1/2 tsp mixed in 2 tbsp water
Instructions
Marination: Marinate the chicken with the marination ingredients. Mix, cover and refrigerate for at least 2 hours up to overnight.
Rice: Fill cooking pot with water and add all the ingredients mentioned under “Rice”.
Allow the water to boil for a few minutes until the whole spices in the water double in size.
Now add drained rice and allow to cook until the rice is 70% cooked.
Now remove and discard the whole spices.
Drain the rice and keep aside for later use.
Gravy: To the cooking pot, heat oil and add cashew nuts, green cardamoms, cloves, cinnamon sticks, star anise, bay leaf, mace flower, cumin seeds, green chilies and chopped onions. Cook on medium flame until the onions just start to turn golden. No need to turn the onions to brown color otherwise the biryani will be dark in color and would not look appetizing.
Add handful of mint leaves and sauté for 30 seconds.
Add red chili powder and coriander powder and sauté again for 30 seconds
Add ginger and garlic paste and cook until aromatic.
Add tomatoes, cover and cook until tomatoes are soft and oil is released from the gravy.
Add the marinated chicken, turn the flame high and cook on high until the chicken turns white.
Now cover and cook on medium until the chicken is cooked through.
Remove the lid and evaporate the liquid if there is any in the gravy.
Gravy is ready.
Take out half of the chicken out in a bowl.
Layering: Distribute the chicken that is in the pot evenly. Now layer with half of the boil rice.
Top with half of fried onions, mint, coriander, green chilies, ginger and lemon wedges.