‡ 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

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‡ 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

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‡ 1/2 gm Saffron (dissolved in 1/2 cup milk)
‡ 2 tbsp Rose Water

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‡ 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.
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‡ Chicken Biryani is ready to serve
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