Spicy Chicken Biryani

Ingredients for Chicken (Step 1):

• 1: Chicken (small size)
• 2 large : Onion
• 5 cloves : Garlic
• 1 tbsp : Ginger paste
• 4 large : Green chillies
• 3 large : Tomatoes
• 1 tsp : Chilli powder
• 2 tsp : Salt
• 1 tsp : Coriander powder
• 1 tsp : Garam masala
• 1 tsp : Paprika powder
• 1 tsp : Pomegranate powder
• 1 tsp : Turmeric powder
• 1 tsp : Red dried crushed chilli
• 1 tsp : Dried fenugreek leave
• 1 tbsp: Whole cumin seeds
• 1/2 tsp : Black pepper powder
• 4 medium : Dried plums
• 2 tbsp : Lemon juice
• 6 tbsp : Plain yoghurt
• 3 : Curry leaves
• 2 : Star-anise
• 1 : Cinnamon stick
• 5 : Whole black pepper
• 5 : Whole cloves
• 2 : Whole black cardamom
• 3 : Green cardamom

Direction for Chicken:

Add onions in the oil and fry them till they are light golden. Add ginger and garlic into it. Stir and add chicken into it. Fry it little and add chilli powder, dried red crushed chilli, turmeric powder, coriander powder, pomegranate powder, paprika powder, garam masala powder, salt, whole cloves, whole black pepper, cinnamon stick, star-anise, green whole cardamom, curry leaves, whole cumin seeds, dried fenugreek leaves, whole black cardamom. Stir it continuously and add 2 tomatoes, green chillies, dried plums and lemon juice into it. Then add plain yoghurt into it . Stir until oil comes at the sides of the pan. Add half glass of water into it and cover it on a low flame for 5 minutes. The mixture should not be dry, rather it should have some thick gravy.

Ingredients for Rice (Step 2):

• 3 cups : Rice
• 4 tsp: Salt
• Water : as needed

Directions for Rice:

Add boiling water into the pan with 4 tsp of salt. Add rice into it and let it cook for 6 minutes. Now strain the rice and layer them on the chicken mixture which has been made in Step-1. Stir it very gently.

Ingredients for Dum (Step 3):

• 4 tbsp : Fresh coriander leaves
• 1 large : Tomato (cut in round shape)
• 5 : Mint leaves
• 1 large : Lemon (cut in round shape)
• 1 tbsp : Milk
• 1 tbsp : Kewra water
• Few drops : Yellow colour

Directions for Dum:

1. Layer it with tomato, fresh lemon and fresh coriander.
2. Mix kewra water into milk with few drops of yellow colour and sprinkle onto it.
3. Foil the cover of the pan and put it on a hot flat non-stick pan with a very low flame for 20 minutes.
4. After 20 minutes mix it gently. It's ready to serve now.