For Rice
1 kg Basmati Rice, washed and rinsed
4 Cloves
½ inch Cinnamon
2 Green Cardamom pods
Salt to taste
¼ cup Ghee, melted

For Marinade
1 kg chicken with bone, cleaned and washed
4 medium onions, sliced
2 tbsp barista/fried onion
1 tbsp saffron water
2 sprigs of mint leaves
½ cup curd, beaten
1 tsp coriander powder
1 tbsp degi chilli power
½ tsp green chilli paste
1 tbsp Ginger Garlic paste
3-4 green chillies, slit
Salt to taste

Other Ingredients
1 tbsp ghee
¼ cup water
½ cup milk
2 tbsp saffron water
1 tbsp ghee
Few mint leaves
1 tbsp barista
Salt to taste
2 tsp saffron water
½ tsp rose water
Drop of kewra water
Raita

Process
For marinade
• In a mixing bowl, add chicken and marinate with all the ingredients.
• Let the chicken marinade preferably overnight or for minimum 3 hours.

For Rice
• Let the rinsed rice rest for 20 minutes.
• Heat water in pot, add ghee and salt.
• Add in cloves, cinnamon and green cardamom. Add rice and let it come to a boil. Immediately lower the flame and cook on low flame for 80%.

For Biryani
• In a heavy bottom pan, add ghee and marinated chicken. Cook for about 7-8 minutes.
• In another pan, layer the biryani. Add rice, chicken and then top it off with rice. Add in the chicken gravy on top.
• In the chicken’s pan, add water, milk, saffron water, ghee, mint leaves, barista, salt and coriander leaves. Add this jhol in the biryani.
• Add some more saffron water, rose water and few drops of kewra water. Now keep it on dum for 15-20 minutes on low flame.
• Serve hot with choice of raita.