| Ingredients | |
| 1 | Chicken ½ Kg |
| 2 | Ginger Garlic Paste 2 Tbsp |
| 3 | Salt 2 Tsp |
| 4 | Red Chili Powder 2 Tsp |
| 5 | Cinnamon 2 Sticks |
| 6 | Black Cardamom 2 to 3 |
| 7 | Yogurt ¾ Cup |
| 8 | Oil or Ghee ½ Cup |
| 9 | Red Onions Fried 1 Cup |
| 10 | Nutmeg Powder ¼ Tsp |
| 11 | Mace Powder ¼ Tsp |
| 12 | Cardamom Powder ½ Tsp |
| 13 | Mint Leaves 2 to 3 Tbs |
| 14 | Fresh Coriander 1/4 Cup |
| 15 | Green Chilies 3-4 |
| 16 | Ghee 2-3 Tbs |
| 17 | Water 8 to 10 Cups |
| 18 | Salt 2 Tsp |
| 19 | Cumin Seeds 1 Tsp |
| 20 | Cloves 1 Tsp |
| 21 | Rice Soaked 500 Gm |
| 22 | Milk Hot ½ Cup + Saffron Few Strands mixture |
| 23 | Yellow Food Color ¼ Tsp + Water ¼ Cup mixture |
| 24 | Onions Fried 2 Tbsp |
| 25 | Kewra Essence 1 ½ Tsp |
| Directions for Biryani | |
| 1 | First, Marinate the chicken with Yogurt, salt, chili powder, black cardamom, cinnamon stick, gap and leave them for 1 to 2 hours. |
| 2 | Now, Boil the soaked white rice with cloves and cumin ¾ tsp and boil till done and set aside. |
| 3 | Now take a pan pour in cooking oil and add chicken. Cook until chicken is done and oil leaves the pan. |
| 4 | Now, Add fried onion, nutmeg and mace powder, green chilies, green cardamom powder and give them a good mix on the heat. |
| 5 | Now, Add Mint leaves, coriander leaves, a layer of white boiled rice then add ghee, milk and saffron mixture, water and food color mixture, and remaining red fried onions and kewra water on top and cover the pan and steam cook for 10-15 minutes on lowest flame over a flat pan & serve. |
