• Chicken 1 kg
  • 2 large onions diced
  • 3 potatoes cut into big pieces
  • Marination:
  • Garlic Paste 2 tbsp
  • Ginger paste 2 tbsp
  • Yogurt 250 ml
  • white pepper powder 1 tbsp
  • Cumin powder 2 tsp
  • Coriander powder 2tbsp
  • Garam Masala powder 1tbsp
  • Green chilli paste 1 tbsp
  • Red chilli powder 1 tsp
  • Cooking:
  • 1 large onion finely chopped
  • 1 large tomato chopped
  • Saffron 1 pinch in 1/2 cup milk
  • Kewra essence 1 tsp
  • Star Anise 4 pieces
  • Cinnamon stick 1
  • Cardamom 5
  • Clove 10
  • Ghee 2 tbsp
  • Cooking Oil 150 ml
  • Salt to taste
  • Sugar 1 tsp
  • Rice (basmati) 500 gm

Cut the chicken into medium size pieces. Add the cubed potato and diced onion. Marinate with garlic paste, ginger paste, Yogurt, white pepper powder, Cumin powder, Coriander powder, Garam Masala powder, Green chilli paste, Red chilli powder and salt. Keep aside for 4 hrs.

Cooking:

Take a heavy bottom pan (kadhai). Put the oil and heat it. Add the chopped onion. When the onion turns golden brown add the marinated chicken and the chopped tomatoes, cook in high heat for 15 mins stirring every 2 mins. Turn off the gas.

Wash the rice. Take a pressure cooker or rice cooker and put half the rice in it. Then put the chicken over it. Put the other half of the rice over it. Add the saffron, kewra essence, star anise, cinnamon, cardamom, clove, ghee, sugar & salt. Fill with required amount of water (preferably double the amount of rice). Close lid and cook till the rice is done.

Your Biriyani is done. Serve with raitha.