STEP 01

Prepare the biryani masala grinding bay leaves 2,cinnamon stick 2,cardamom 6,black cardamom 1 (small),star anise 2,cloves 8,nutmeg 1/4 piece,peppercorn 1 tsp,fennel seeds 1/2 tsp,cumin seeds 1/2 tsp into a fine powder

STEP 02

Marinate the chicken with ginger & garlic paste 3 tbsp,salt,chilli powder 2 tsp,turmeric powder 1/2 tsp,coriander powder 1 tsp,ground biryani masala,lemon juice 2 tbsp (from 1 1/2 lemon),mint & coriander leaves (chopped) 1 cup,green chillies 4-6,fried onion 4 (use half and save remaining for later),ghee 2 tbsp,curd or yogurt 1 cup and refrigerate for 4 hours

STEP 03

Wash and soak the rice for 30 mins

STEP 04

Cook the rice in a pan with water,bay leaves 2,cinnamon stick 2,star anise 1,cardamom 3,cloves 3,salt,shahjeera 1/2 tsp,oil 3 tbsp

STEP 05

Heat a vessel and add the marinated chicken

STEP 06

Keep cooking for 5 mins

STEP 07

Add the half cooked rice as a layer over it

STEP 08

Add fried onion,saffron milk 1/4 cup,mint & coriander leaves (chopped),ghee 2 tsp

STEP 09

Make layer of rice and chickens

STEP 10

Cover the lid and dum on a old tawa for 30 mins

STEP 11

Serve with raita