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RICE - 600 gm (BASMATI RICE)
WASH AND SOAK FOR 30 MINUTE
WATER
BAY LEAF - 2 nos.
CARDMON - 2 nos.
CLOVE - 3 nos.
CINNAMON - 1inch
CORIANDER LEAVES - a little bit chopped
GHEE - 2 tspSALT - 2 tbsp ( Water should be Salty)
ONION - 5 nos. (Thinly sliced and deep fried )
BIRYANI MASALA
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Coriander seeds - 1 tbsp
Black pepper - 1 tsp
Javitri and Jaifal (Nutmeg)- a small piece
Clove - 4 nos.
Green Cardamom - 4 nos.
Cinnamon stick - 1Inch
Bay leaf - 2 nos.
CHICKEN MARINATION
Chicken - 750 gm
Ginger garlic paste - 2 tbsp
Salt to taste
Turmeric powder - 1 tsp
Biryani masala - 1 tbsp
Chicken masala - 2 tsp
Desi Ghee - 1 tbsp
Coriander and mint leaves chopped
Curd - 3 tbspF
ried Onion
***Marinate for at least 30 mint to 1 hour***TO
COOK THE CHICKEN
Ghee - 1 tbsp
Mustard Oil - 2 tsp
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