Each and everyone should definitely taste such a mouth watering recipie once in life .

Ingredient

• 1 chicken cut into 8-10 pieces – washed and drained
• 2 big onions
• 2 cups masoor/black lentils
• 3 cups rice
• 1 cup yoghurt
• 2 tomatoes – liquidized
• 1 tbsp lemon juice
• ¼ cup ghee
• ¾ cup oil
• 1 tbsp ginger/garlic masala
• 1 ½ tsp fresh or dry red pounded chillies
• ¼ tsp crushed elachi
• 1 tsp whole jeeru/cumin
• ½ tsp finely crushed jeera
• 1 tsp dhana
• 4 whole green chillies – slit
• ¼ tsp of crushed saffron (steep in ¼ cup boiling water)
• 1 tsp arad (turmeric)
• 1 tsp salt
• 6 small potatoes (or large ones cut)
• 3 hard boiled eggs
• 1 elachi, 1 clove, 1 stick cinnamon and a few sprigs of mint
• 1 cup frozen green peas

Preparation

• Soak lentils in cold water for a few hours. Boil in salted water until done. Drain off in colander.

Marinate meat for several hours as follows:

•  Pat meat dry, add all spices, salt, green chillies, lemon juice and tomato. Mix well and leave in bowl.
• Slice ¼ of onion and keep aside.
• Chop rest of onion fine in food processor. Fry chopped onion in oil and when a lovely golden colour, put through a sieve to drain the oil.
• Add onions to bowl of meat. Add yoghurt, mix well, and add saffron mix and turmeric. Add the oil that was used for frying the onions.

Method

• Boil rice in 6 cups of salted water. Add elachi and cloves. Note: Different types of rice need different periods of cooking, so test between thumb and forefinger and drain off in colander while there is still a hard resisting core in rice grains.
• Fry potatoes in oil and remove when gold in colour.
• In a large flat-bottomed pot, put some white rice, green peas and lentils.
• Then arrange the marinating meat and put the mint sprigs in between.
• Spread masoor over contents, then place potatoes and add some green peas.
• Spread rice over this. Fry the left over onion in ghee and when gold in colour sprinkle ghee and onions all over rice. Sprinkle ½ a cup of cold water over contents.
• Close lid tightly, put over high heat for 5 minutes. As soon as pot starts sizzling, steam fast. Switch to low heat and simmer for an hour.

Variation

For mutton biryani – use the same ingredients and procedure but add:

• 1 more tsp of ginger/garlic
• ½ cup more yoghurt
• steam contents for 40 minutes longer

Serve biryani with:

Spiced Dahi:

• 1 carton yoghurt
• 2 tsp chutney
• salt to taste

Papadums.

Dhunia Chutney :

• Liquidize dhunia
• green chillies
• garlic
• salt

Below is a video which shows how to prepare chicken biryani,i hope everyone will definitely try it.