Chicken Marination:

• 500 gm Chicken (Small to medium pieces)
• 200 gm curd
• 3 dark green chilly paste
• 2 tbps ginger garlic paste
• 2 tsp Suhana Biryani Masala
• 1 packet ready mix Suhana Biryani Masala
• 3 medium fried onion
• 1/8 cup Mustard oil
• 3-4 tsp ghee
• Turmeric Powder
• Red Chilly powder if needed
• Fresh coriander
• Fresh mint leaves
• Salt to taste
• 1 and 1/2 lemon juice
• 1-2 drop of Kewda essence

Biryani Rice:

• 400 gm Biryani rice
• 2 tbps cooking oil
• 2 tsp ghee
• 1 clove
• 1 black cardamom
• 1 green cardamom
• 2 tsp shah jeera
• 2 inch cinnamon stick
• 1 bay leaf
• 7-8 black pepper
• 1 Mace
• 2 inch ginger
• 1/2 lemon juice
• Salt to taste

For Biryani layering:

• Soak few kesar strands in 1/2 cup milk
• Fried onion
• Fresh coriander
• Fresh mint
• 1tsp Suhana biryani masala
• 2 tbps orange food color
• 2 tbps ghee
• oil as needed

Recipe:

• For Chicken marination: Mix all the ingredients as mentioned above and keep it in the fridge for 2 hours minimum. Keep a little of the fried onions, fresh coriander and fresh mint aside for layering.

• For Parboiled Rice (70% cooked): Add oil and ghee and add all the spices and ginger. Add water till the brim of the pot (the water should be three times the rice). Once the rice is 70% done, drain the water and spread the rice on a plate and let it cool a little.

Layering the Biryani and cooking it.

• Take a pot big enough for the biryani. The pot should have at least 1/4 space empty at the top post layering.
• Add oil in the pot and add the marinated chicken.

• Add rice loosely with a spoon on the top of the marinated Chicken.
• Spread kesar soaked milk, ghee, oil, food color (optional) and some biryani masala with a tea spoon on top of the rice.
• Lastly add on the fried onion, fresh coriander and fresh mint.

• Cover the pot with the lid by packing it with some wheat dough and put some weight on the lid.
• Cook the Biryani on mid flame for 15 mins and on low flame for 30 mins.
• Switch off the gas after 45 mins and open the Biryani after 15 minutes.