Ingredients:

Basmati rice - 2 cups

Chicken pieces - 3/4 kg.
Onion - 3 large, sliced
Yoghurt - 1 cup
Ginger paste - 1 tsp
Garlic paste - 1/2 tsp
Green chilli paste - 1 tsp
Tomato puree - 1/2 cup
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Cumin powder (roasted) - 1 tsp
Cardamom powder - 1/2 tsp
Garam masala powder - 2 tsp
Milk - 1/2 cup
Saffron - a pinch
Coriander powder - 1 tsp
Green coriander leaves - 2 tbsp, chopped
Water - 3 1/2 cups
Oil - 7 tbsp
Salt as required

Method:
1. Make a mixture with tomato puree, yoghurt, ginger garlic paste, green chilli paste, red chilli powder,
turmeric powder, roasted cumin powder, garam masala powder, coriander powder and salt.
2. Take the chicken and marinade it in the same mixture. Let it rest for 3-4 hours.
3. Put oil in a pan, heat it and fry onions till they turn golden brown.
4. Now, to this add the marinated chicken and cook the entire mixture for 10 mins.
5. Next in a pressure cooker, take the rice and add 3 1/2 cups of water to it. Also, take the saffron, mix with
the milk and add to the rice.
6. Finally, add the cardamom powder and the chicken pieces, along with the marinade.
7. Mix all the ingredients gently, cover with the cooker lid and pressure cook for 1 whistle.

Garnish with green coriander leaves and serve hot.

Read more: http://www.awesomecuisine.com/recipes/81/1/Chicken-Biryani/Page1.html#ixzz0klRNvkxQ

Ingredients:
• 1 kg Chicken (pieces) 
• 500 gm Basmati Rice (washed and soaked for 30
min) 
• 4 tbsp Garam Masala (whole) 
• 4 tsp Garam Masala Powder 
• 50 gm Butter 
• 4 tsp Garlic (chopped) 
• 1 cup Onions (sliced) 
• 4 tsp Ginger (chopped) 
• 3 tsp Red Chili Powder 
• 1 tbsp Coriander Powder 
• 5 tbsp Oil 
• 2 tsp Turmeric Powder 
 • 2 cup Curd (yogurt) 
• 3/4 cup Tomato (chopped) 
• 4 Bay Leaves 

For the marinade : 

• 1-1/2 tsp Red Chilli Powder 
• 2 tsp Ginger (chopped) 
• 2 tsp Garlic (chopped) 
• 1 tsp Garam Masala Powder 
• 1 tsp Turmeric Powder 
• 1 cup Yoghurt 
• Salt

For garnishing: 
• 1/2 gm Saffron (dissolved in 1/2 cup milk) 
• 2 tbsp Rose Water

How to make Chicken Biryani:

• Put all the ingredients of the marinade in a bowl
and mix well.
• Add chicken pieces to it and leave for an hour.
• Now boil water, add 1/2 of the whole garam
masala, bay leaf, and rice in it.
• Cook the rice until 3/4 th is done, drain and keep
it aside.
• Heat oil in a thick bottomed pan and add
remaining whole garam masala.
• Allow it to crackle, add sliced onions and cook it
till light golden brown.
• Add 1 tsp of the remaining garam masala and all
the remaining ingredients, including tomatoes,
but excluding rice.
• Cook for 5 minutes, combine marinated chicken
with it.
• Cook until chicken is tender.
• Place alternate layers of chicken and rice.
• Now sprinkle saffron, remaining garam masala
powder and butter in between the layers and on
the top.
• Carefully end it with the rice layer topped with
saffron & rose water.
• Cover and seal it with an aluminum foil.
• Cook it further on low flame for 10-12 minutes.
• Chicken Biryani is ready to serve.
cloves –dalchini

bay leaves-tejpan
cardamom-ilaychi

Ingredients:

Chicken - 1 lb cut into medium sized pieces

Onions - 2 big (sliced)
Tomatoes - 2 big (sliced)
Green Chillies - 3 - cut slanted
Ginger garlic paste - 2 to 3 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 2 to 2 1/2 tsp
Coriander powder - 1/2 tsp
Cumin seed powder - 1/2 tsp (optional)
Garam masala items - 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of
saunf (if not available, substitute with 1 tsp garam masala)
Salt - to taste
Oil - 5 tbsp (with a little butter or ghee)
Food coloring/Saffron - a pinch
Basmatic rice - 3 cups
Mint leaves (pudina) -1/4 cup

For garnishing:
Coriander leaves (Cilantro) - a little
Fresh mint (sautéd in ghee) - a little
Raisins - 5 (optional)
Cashews - 8 (optional)

Method:

In a large pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then,
add the mint leaves, ginger garlic paste and saute for a few minutes. Then, add the tomatoes, green
chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture
for a while maybe adding a little bit of water. Then, add the chicken pieces and saute for 10-15 min. Pour
some water, close with a lid and allow the chicken to cook. This should be in a sort of a gravy
consistency (the oil would have come out on top).

Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not
sticky (Make sure not to overcook the rice). Soak the pinch of saffron in a little water. Roast cashews and
raisins separately and keep aside. In a large dish, put in a layer of rice. Sprinkle a little saffron water. Add
some chicken masala to this and mix. Then again add another layer of rice, saffron water, and chicken
masala. Continue this until all of the rice and masala is exhausted. (Note: The biryani would have a mix
of colors - orange (from the food coloring), partially plain white (from the rice), orangish brown (from
the masala)). Toss in the cashews, and raisins, mint and coriander leaves and serve hot with onion raita
or cucumber raita or plain sliced onions.

Ingredients:

2 cups Basmati Rice

3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder 
1 tsp Turmeric Powder 
1 tsp Roasted cumin powder 
2 tsp Garam Masala Powder 
1/2 tsp Green Cardamom Powder 
Saffron a pinch
1 tsp Coriander Powder 
2 tbsp Green Coriander Leaves 
Salt to taste 
7 tbsp Oil

Preparation:

 Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric
powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.

 Marinate the chicken with this mixture and keep aside for 3-4 hours.

 Heat oil in a pan. Fry the onions until golden brown.

 Add the marinated chicken and cook for 10 minutes.

 Add 4 cups of water to the rice. Mix saffron in milk and add to it.

 Add cardamom powder. Add the chicken pieces.

 Pressure cook the rice. Mix gently.

 Garnish with green coriander leaves and serve hot.