Ingredients:

1 Kg rice
1 kg onion – 8/9
4 big tomatoes
1 wati ginger-garlic paste
¾ kg chicken
Pudina & Coriander 1-1 bunch
Curd 4 spoon
Garam masala – 6 tamal patra
2 spoon mix masala
50 gm birayani masala
1 spoon haldi
1 spoon tikhat

10-15 fried Kaju

Salt
Paw-bhaji masala
Oil – 1 big bowl
Ghee

Procedure:
1) Rice
 Keep rice in water for 10-15 mins
 Deep fry onion on medium flame
 In another vessel, boil water- ¾ th of vessel..
 add garam masala – Shaha Jira, oil, salt, lemon
 Add washed rice
 Cook rice – rice should not be completely cooked
 Drain water & add cold water into it. Keep it in tray or open pan for cooling

2) Chicken
 In heated oil, add garam masala – shaha jira, onion, ginger-garlic paste. Fry for 2 mins
 Add birayani masala, haldi powder, red chili powder
 Add chicken pieces
 Add 5-6 pieces of mint
 After 10 mins, add tomatoes, curd and salt
 Add little water if necessary

3) Layering:
 (Optional) Rings of tomatoes & little curd
 1st Layer – Chicken pieces & gravy: Add chicken pieces & little gravy. Add little fried onion
 2nd layer – Rice : Add rice. Pour little salt, paw bhaji or birayani masala. Then sprinkle mint &
coriander leaves, little ghee and fried onion
 3rd Layer – Chicken Gravy: Add chicken gravy, little onion
 Final layer of rice : Repeat layer 2. Add cashew nuts

4) Give some dum to this biryani.

Tip for Dum:
Heat charcoal on gas.
In one steel bowl, add this heated charcoal & pour some ghee on it and immediately cover the birayani.
Give heat for 15-20 mins.