Ingredients

Let’s Cook!

• 1
  Make a powder of black cardamom, peppercorns, cloves, cinnamon stick, mace, tejpatta.
• 2
  Soak the basmati rice for the biriyani for at least ½ hour.
• 3
  Make cuts on the surface of chicken and marinade the chicken with the powdered spices, salt, turmeric, cumin powder, coriander powder, chilli powder, ginger paste, garlic paste for at least ½ hour.
• 4
  Take a pot. To it add oil and heat it. To the hot oil add shahi jeera and wait for the jeera to splutter.
• 5
  Now to the hot oil add the chopped onions. Fry it for 2 minutes. Remove ¼ of the fried onions for garnishing and then add the marinated chicken.
• 6
  Add ½ cup of water and cook the chicken covered. After 10-15 minutes when the chicken is cooked add the soaked rice.
• 7
  Then add the yoghurt to it along with 2 cups of water.
• 8
  Now seal the lid of the container with the dough prepared.
• 9
  Now let the rice cook for 10 minutes on mid-high flame and 10 minutes on low flame. Keep the biriyani sealed till you serve.
• 10
  Serve the biryani hot. Garnish the biriyani with fried onions, chopped coriander and mint.