Chicken biryani

Ingredients

• 2 cups Basmati Rice
• 500 gms Chicken
• 3 tbsp Curd
• 2 tbsp Homemade Garam Masala Powder
• 1 tbsp Black pepper and Coriander seeds powder
• 1/4 tsp Turmeric
• 1 tsp Kashmiri Red Chilli Powder
• 1 tbsp Ginger Garlic Paste
• 1/4 cup Refined Oil
• 1 sachet Maggi Masala Powder/Cube
• 1 Dry Lemon
• 1 tbsp Lemon Juice
• as required Water
• As required Red Food Colour Optional

Steps

1. Clean and wash chicken well and drain. Add turmeric, salt, curd, red chilli powder, maggi masala powder, ginger garlic paste, red food colour few drops and mix well. Marinate over night or at least for 2 hours.
2. Soak the rice for half an hour.
3. Boil enough water with the whole spices cinnamon, cloves, whole pepper, cumin, star anis, Bay leaf, salt, a tsp of maggi masala powder, Dry lemon lemon and a tbsp of oil. Add the rice and boil until 70% cooked.
4. Now in a pressure cooker arrange the chicken pieces. Pour oil over it. Drain the rice well and layer on top of chicken.
5. Now place a small bowl with a hot coal piece. Add a tsp of ghee to it. As the smoke starts close the lid and switch on the flame. Drizzle good colour mixed with milk (optional) and safforn milk for a perfect biryani. Cook for one whistle on low flame.
6. After the pressure completely releases, put it down to another vessel. Serve hot and place the chicken on top and serve with Raita and salad.