Chicken Biryani

Ingredients:

1. Basmati Rice 750g or 4 Cups
2. Water 2 litre or as required
3. Cinnamon (Darcheeni) 2 -3 sticks or equal
4. Star anise (Badiyan ka Phool) 1
5. Bay Leaves (Tez Paat) 3
6. Salt (Namak) 1 & ½ tbs or according to taste
7. Green Cardamom (Hari ellaichi) 5-6
8. Vinegar (sirka) 1 & ½ tbs
9. Tomatoes Cubes 2 Large (tamatar)
10.  Garlic (lehsan) 7-8 Cloves
11. Ginger (Adrak) piece 2 inch
12. Green Chilies (Hari Mirch) 6-7 normal size
13. Nutmeg and Mace Powder (Javitri and Jaifil powder)  ½ tsp
14. Fennel Seed (Sonf) crushed 1 tsp
15. Clove Powder (Laung Powder)  ¼ tsp
16. Cooking Oil ½ Cup
17. Onion (Piyaz) Sliced 2 medium
18. Black Peppercorn (Sabut Kali Mirch) ½ tsp
19. Cloves (Laung) 6-7
20. Cumin Seed (Zeera) 1 tbs
21. Turmeric Powder (Haldee Powder) ½ tbs
22. Red Chilli Powder (Lal Mirch Powder) 1 tbs or to taste
23. Coriander Powder (Dhania powder) 1 & ½ tbs
24. Garam Masala Powder 1 tsp
25. Salt (Namak) 2 tsp or to taste
26. Lemon Juice 3 tbs
27. Fresh Coriander (Hara Dhanya) 1/4 Cup
28. Chicken 750 gram 
29. Dried Plum (Aloo Bukhara) 7-8
30. Yogurt (Dahi) whisked ½ Cup
31. Fried Onion (Tali hui Piyaz) 2 tbs
32. Mint Leaves (Podina) 1-2 tbs
33. Fresh Coriander (Hara Dhanya) 1-2 tbs
34. Water 2 tbs
35. Kewra Water  ½ tbs
36. Orange or Yellow Food Color (Zarde ka rung) 1/4 tsp
37. Clarified Butter (Ghee) 1 & ½ tbs

Cooking Direction:

1. In a bowl,add rice,water,wash thoroughly and soak for 30 minutes then strain soaked rice.
2. In a pot,add water,cinnamon sticks,star anise,bay leaves,salt,green cardamom,green chillies,vinegar, mix well and bring it to boil.
3. Add rice and boil until 3/4th done (8-10 minutes) then strain & set aside.
4. In a chopper,add tomatoes,garlic,ginger,green chillies and chop well to make a paste & set aside.
5. In a bowl,add nutmeg & mace powder,fennel seeds,clove podwer,mix well & set aside.
6. In a pot,add cooking oil,onions and fry until light golden.
7. Add black peppercorns,cloves,cumin seeds and mix well.
8. Now add tomato & chillies paste,red chilli powder,turmeric powder,coriander powder,garam masala powder, salt,lemon juice,mix well and cook for 2-3 minutes.
9. Add fresh coriander and mix well.
10. Add chicken and mix well until changes color.
11. Add dried plums,yogurt,mix well and cook for 18-20 minutes & until oil separates.
12. Take out half quantity of chicken gravy in a bowl for layering.
13. In a pot,add fried onion,mint leaves,fresh coriander,half quantity of prepared spice mix,half quantity of 3/4th boiled rice,fried onion,mint leaves,fresh coriander,remaining spice mix,reserved chicken gravy and remaining boiled rice.
14. In water,add kewra water,yellow food color and mix well.
15. In a pot,add dissolve food color,ghee,cover and steam cook on low flame for 12-15 minutes & serve!