INGREDIENTS:

-1kg chicken/meat with bones

–Namak Mirch Biryani masala (1 packet)

-5-6 tomatoes (chopped)

-2-3 tbsp fried onions

-3 medium potatoes

– ½ cup yogurt

-2tbsp ginger garlic paste

-Whole spices ( 1 cinnamon stick, 4 black peppercorns, 3 green cardamoms, 1 bay leaf)

– ½ cup oil

-5-6 green chilies

-3 ½ cup rice (cooked with 1 green cardamom, 2 cloves & half a cinnamon stick)

METHOD:

– Add the tomatoes and fry till they are soft and you see the oil rising on the top. Separately, blend 2-3 tbsp of fried onions with yogurt and set aside.

– In a big pan with the remaining oil, add the whole spices and fry until fragrant. Add chicken, ginger, garlic, Namak Mirch Biryani masala. Add in the yogurt and onion mixture and tomatoes and let it cook on high heat for 10 minutes. Next, add water, lower the flame, cover, and cook until the meat is tender and the oil has risen on top.

– Tarka – Heat a few tbsp of oil and add curry leaves and green chilies with slits. let it sizzle and get the leaves crispy and char on the chilies. add in the zeera, sizzle for a few seconds, and put on the gravy. This step is to be done when you have layered your gravy on the rice.

– Boil the rice with one green cardamom, two cloves, and half a cinnamon stick till they are just done- just 80% cooked.

– Start layering. The first layer is of the rice followed by the curry, then the tarka and then finish off with the leftover rice. Make a mix of lukewarm milk and Saffron and spread it on top of the rice. Put the rice on very low heat for 20-25 minutes and youre done.