Briyani

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  Step 1 Prepare saffron and kewra water

  To make this delightful biryani, soak saffron in water to prepare saffron water. Next, mix kewra drops in water and mix well to make kewra water.

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  Step 2 Saute onions and tomatoes for 2-3 minutes

  In the meanwhile, heat refined oil in a deep bottomed pan. Once the oil is hot enough. Add cumin seeds, bay leaf, green cardamom, black cardamom, cloves in it, and saute for about a minute. Then, add chopped onion in it and saute until pink. Now, add chicken into it with slit green chillies, turmeric, salt to taste, ginger garlic paste, red chilli powder, and 2 green chilli paste. Mix well all the spices and cook for 2-3 minutes. Then, add hung curd into it

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  Step 3 Cook on low heat for 5-6 minutes

  Turn the flame to medium again and add garam masala in it along with ginger julienned, coriander and mint leaves. Add kewra water, rose water and saffron water in it. Cook till the chicken is tender.

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  Step 4 Serve hot with your favourite chutney or raita

  Then add 1 cup cooked rice and spread evenly. Then add saffron water and pour ghee over it. Cook for 15-20 minutes with closed lid and garnish with 1 tbsp fried onions and coriander leaves. Serve hot

Tips

1. The first and foremost important thing to take care of while preparing chicken biryani is, always use a heavy-bottomed pan as you would not want the chicken getting cooked.
2. The restaurant-style chicken biryani uses the whole chicken in preparation and the chicken breast can dry when cooking at home. It's always suggested to use chicken thigh or drums...
3. If you want your chicken to be juicier in your biryani, do not remove the bone.
4. If your cooked rice has turned sticky, spread it on a plate and leave them for 5 minutes. The rice will be separate and beautiful again.
5. Freshly pound spices bring out the best taste in Briyani, so make sure that dry roast all the whole spices for a good 2-3 minutes and then pound or grind them.