Name: Chicken Biryani recipe by Sofiya Mulla at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 6
Ingredients: Chicken with bones 1 kg; Yoghurt 1/2 kg; Red chillly powder 2 tsp; Coriender powder 2 tsp; Cumin powder 1 tsp; Ginger Garlic Green chilly paste 2 tsp; Tomatoes chopped 2 large; Salt as per taste; Biryani masala 2 tbsp; Mint leaves and coriander leaves; Whole garam masala 2 tsp; Basmati rice soaked 1 kg; Brown onion 4 large; Milk 1/2 cup with saffron; Kali mirch powder 1/2 tsp; Chicken maggi cube 2; Oil or ghee as required; Potatoes soaked in salt water and yellow food color; 1/2 tsp garam masala powder

Ingredients Serving: 6

Chicken with bones 1 kg
Yoghurt 1/2 kg
Red chillly powder 2 tsp
Coriender powder 2 tsp
Cumin powder 1 tsp
Ginger Garlic Green chilly paste 2 tsp
Tomatoes chopped 2 large
Salt as per taste
Biryani masala 2 tbsp
Mint leaves and coriander leaves
Whole garam masala 2 tsp
Basmati rice soaked 1 kg
Brown onion 4 large
Milk 1/2 cup with saffron
Kali mirch powder 1/2 tsp
Chicken maggi cube 2
Oil or ghee as required
Potatoes soaked in salt water and yellow food color
1/2 tsp garam masala powder

Instructions

Marinate chicken with yoghurt, ginger garlic green chilly paste, salt, red chilly powder, coriander, cumin powder, biryani masala, tomatoes, mint leaves 3 to 4 and kalimiri powder. Keep aside for 30 minutes.
Peel potato and cut in large pieces. Apply salt and food color to it and keep aside.
Take a huge pan, put 7 to 8 tbsp oil and wash potatoes. Fry them till light golden and remove it.
Add sliced onions and fry them till golden brown, add whole garam masala, jeera and marinated chicken. Saute well.
When chicken becomes tender, add fried potatoes, chicken maggi cubes and saute them nicely on a low flame, add garam masala powder.
Boil basmati rice with water, salt, whole garam masala and mint leaves. Drain and keep aside.
When the masala is cooked, put rice layer on it and pour saffron milk. Add chopped mint and coriander on it.
Put a small vati on rice and keep a burning coal in it and pour sum ghee on it and cover the lid. Keep on dum for 15 minutes.
Then add marinated chicken and serve hot.

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