Chicken biryani

Step 1

Recipe details and quantities for two. ✔️Marinate Chicken Chicken — gm In a large wide mouthed bowl add Yogurt — /th Cup Ginger Pate — tbsp Garlic Paste — tbsp Chili Powder — tsp Salt to taste Marinate the chicken in the above for hr+ ✔️Air-fry large onion chopped into thin half moon slices.They should be crispy. ✔️Cook Potatoes medium sized potato peeled In a saucepan heat gm ghee Add / tsp grated Ginger Add the potatoes and toss them around. Now add a pinch of saffron, jeera and biryani masala to warm milk Add this to the potatoes ✔️Cook Chicken In the same oil add Tej Patta slender stick of cinnamon Add the chicken pieces, shaking off any excess liquid Saute the chicken pieces until they lose the raw coloring Add to the pan rest of the marinade. Add tsp of Biryani Masala and salt to taste Mix well, cover and cook until chicken is almost done. Do not add any water Now, remove the cover, raise the heat and reduce the gravy. Sprinkle a little Kewra water for its beautiful fragrance Once the chicken cools down remove the oil floating on top and keep it aside. I had approx. /th Cup of the thick gravy Masala and about / Cup of oil left over which I used during layering Cover and let potatoes cook Cook Rice Wash gm of long grained Basmati rice and soak in water for minutes Bring a big pot of water to boil. Add whole spices like slender stick of cinnamon, big Black Cardamom, Bay leaves. When the water is boiling, fish out the whole spices with a ladle. Add washed and strained rice to the boiling water. Cook for min. Drain the rice in a colander and shake off the water. Optionally…Add some ghee to the rice and gently toss so that the grains are coated. ✔️Layering for biryani To the cooked pot add the potatoes with chicken . Followed by half the fried onions Then goes in half the rice Remaining chicken Remaining onion and the leftover milk. Cover cook dum biryani for min and serve with curd.