Chicken Biryani

Ingredients:

Chicken----one kilo

Rice ---- one kilo

Ginger Garlic Crushed ---- Two Tablespoons

Salt ---- to taste

Onion (finely chopped)----Three medium-sized

Tomatoes (finely chopped) ----- Six medium-sized

Curd (whipped) ----- one bowl

White cumin ---- one teaspoon

Ground turmeric----one teaspoon

Ground Red Chilli----Two Tablespoons

Coriander ground ---- one tablespoon

Ground hot spices----one tablespoon

Green chilies (finely chopped) ---- 6 to 8 nos

Coriander (finely chopped) ---- Half a bunch

Mint (finely chopped) ---- Half a bunch

Proven Hot Spices ----- Two Tablespoons

Yolk color ---- a pinch

Milk---- a bowl

Kewra Essence ----- A few drops

Cooking oil---- one bowl

Preparation

Heat the cooking oil in a pan over medium heat for three to five minutes and add the hot spices - when it starts to crackle, add the onion and sauté until golden -

Add the ginger, garlic, turmeric, and cumin seeds and cook for two to three minutes, then add the tomatoes and cook until the tomatoes turn brown.

When the tomatoes are well broken down and turned into a paste, add the chicken, salt, red chilies, ground coriander, hot spices, green chilies, green coriander, and mint - then add the yogurt and mix well and mix well on the middle. Cook over high heat for twelve to fifteen minutes-

Boil the rice for six-minute (three to four minutes before boiling) with a few hot spices and strain the water through a sieve-

Spread the chicken in a large pot and place a layer of rice on it.

Cover the pot, keep it on a hot pan for 15-20 minutes, and ook over low heat (on the tail).