1 medium size onion
1.5 teaspoon chopped garlic
2 tablespoons browned onions
1 tablespoon saffron milk
3 tablespoons ghee and for drizzling
2 bay leaves
0.5 teaspoon turmeric powder
1 inch cinnamon
11 green cardamoms
6-8 cloves
1 teaspoon coriander powder
Few drops rose water
3 black cardamoms
1. Soak basmati rice in water for about 30 minutes.
2. Put pieces of chicken in a bowl. Add salt, 1 teaspoon chilli powder, biryani
masala, ginger garlic paste. Mix well. Add one-fourth teaspoon turmeric
powder and mix it well, then keep it aside to marinate.
3. Heat 2 tablespoons of ghee in a non-stick pan and slice onions.
4. Add 2 black cardamoms and 6 green cardamoms, cinnamon and 1 bay leaf
in the pan and saute till fragrant comes. Add chopped onions, mix and saute
till it is lightly browned.
5. Boil 3 cups of water in another non-stick pan. Add salt, remaining black and
green cardamoms, bay leaf, cloves, 1tablespoon ghee, mix it well and put it
in a bowl.
6. Add ginger and garlic to the onions, mix and saute and add remaining
turmeric powder by mixing it well. After that add eggs and mix.
7. Cut potatoes, mix it well and stir it till its light brown
8. Add chilli powder, coriander powder and mix. Add marinated chicken
pieces, mix it well and cover and cook it for 3 to 4 minutes.
9. Add rice to the boiling water and stir lightly, cook and cover till it's done.
10. Add eggs and potatoes to the masala, cook and cover it for 3 to 4 minutes.
11. Strain the rice in a colander and spread the masala on it, eggs and potatoes.
12. Drizzle ghee on top; add browned onions, rose water, and saffron milk.
Cover and cook on low heat for 15-20 minutes
13. Its ready, serve it hot.
