Ingredients:

• 1 kg Chicken – cut into medium to big pieces
• Basmati Rice 500 gms – wash and soak it water for 30 min
• Cloves
• Cardamom
• Cinnamon
• Butter – 50 gms
• Garlic – 4 teaspoon, chopped
• Onion – 1 cup, sliced
• Chopped ginger – 4 teaspoon
• Red chili powder – 3 teaspoon
• Coriander powder – 1 tablespoon
• Oil – 5 tablespoon
• Turmeric powder – 2 teaspoon
• Yoghurt – 2 cup
• Tomato – 3/4th cup
• Bay leaves – 4

 For the marinade :

• Red chili powder – 1-1/2 teaspoon
• Ginger – 2 teaspoon, chopped
• Garlic – 2 teaspoon, chopped
• Garam masala powder – 1 teaspoon
• Turmeric powder – 1 teaspoon
• Yoghurt – 1 cup
• Salt

 For garnishing:

• Saffron – ½ gm, dissolved in 1/2 cup milk
• Rose Water – 2 tablespoon

  Method:

• Mix all the ingredients of the marinade in a bowl.
• Add chicken pieces to it and keep it for an hour.
• In a medium vessel, boil water, add ½ of whole cloves, ½ of cinnamon, ½ of cardamom, bay leaf and cook the rice in it until ¾ th is done.
• Drain the rice and keep it aside.
• In a thick bottomed pan, heat oil and add the rest of the clove, cinnamon and cardamom.
• When it starts crackling, add onions and cook it until it turns golden brown.
• Add 1 teaspoon of the remaining garam masala and all other ingredients, including tomatoes except for rice.
• Cook the rice in the spices for 5-7 minutes so that the spices are thoroughly mixed with the rice and blends in the flavor.
• Now add the marinated chicken to it.
• Place alternate layers of chicken and rice.
• In between the layers, sprinkle saffron, remaining garam masala and butter and also on the top.
• Carefully end it with rice layer topped with saffron and rose water.
• Cover and seal the lead with aluminum foil.
• Cook it further on low flame for 10-12 minutes more.
• Check if the chicken is tender.
• Spicy hot chicken biryani is ready to serve.
• Enjoy it with salan or raita.