Preparation
Wash the chicken and apply turmeric on it.
Take a bowl and add the ingredients for marinating one by one. 1st add chilli powder, oil and little water and mix it. This lends a bright colour to the recipe. Next, add salt, ginger-garlic paste, turmeric, garam masala, coriander powder, coriander leaves and curd. Mix it properly.
Now add chicken and mix it thoroughly. Keep this marinated chicken aside for 20 minutes.
Then pour oil in a pan. After it heats up, transfer the marinated chicken into the pan and close with a lid. Put it on a low flame.
Stir for every 4-5 minutes. Slowly when all the water goes off, open the lid, stir for 2 minutes and switch off the stove. Now the chicken is cooked.
Take a container. Pour oil. Fry elaichi, cinnamon, biryani leaves and jeera.
Once it lets out a fragrance, add chopped onions, chillies and ginger-garlic paste. Stir fry. Add washed and dried basmati rice and fry for a minute.
Now add water (double the quantity of rice). Add salt.
Stir it up and close with a container. Put it on a high flame.
After 10-15 minutes and when all the water has gone from the biryani, put tava on the stove, and place the biryani vessel on the tava. Put it on a low flame.
Transfer the cooked chicken inside the biryani and cover it with the rice. Close the lid. Switch it off after 7-10 minutes.
The dish is ready. Serve with raita (mix curd, chopped onion, green chilli, coriander leaves and salt).