CHICKEN BIRYANI

chicken1 pound or 3/4(with bones and skinless)
ginger garlic paste
salt
curd
onions 1(cut long)
oil
tomato 1(cut long)
hyderabadi biryani masala 1 tsp(mdh)(this adds good flavour to ur biryani)
turmeric
chilli powder
dhania powder
bay leaf 1
cloves-5
elachi 1
cinnamon stick 1/2 inch stick

basmati rice 2 cups

cook basmati rice and let it cool on a plate.

marinade chicken for 1/2 hr in the fridge.
marinade chicken with 1 sp ginger garlic paste,salt,garam masala,1 sp curd

heat oil in a pan fry bay leaf,cloves,cinna stick,elachi
set it aside.

heat oil in a pan.fry onions and tomato .add a pinch of turmeric.put dhania powder and 1 sp hyderabadi biryani masala.put marinated chicken .
cover with lid for 5 minutes.
water comes out slowly.
when water is coming out remove the lid.
water should get evaporated.(this is the main part because gravy should not mess the rice)
when u remove the lid add the mixture of bay leaf,cloves,elachi and cinnamon.

let the chicken cook well on a very very low flame.do not pour water .it does not give u much taste.

in a big pan heat 1 sp oil and add a layer of rice
then a layer of chicken on the top
again a layer of rice
again a layer of chicken on the top.
repeat it till ur done.

cover it for 10 minutes and cook on a very very low flame like "2".
gently fold it twice or trice and shake it for 2 or 3 seconds.
convert it into a serving dish.
when u start serving the curry will automatically mix with rice.
goes good with raitha and nonveg curry and also aloo kurma.