Bhiryani Chicken 2

Ingredients

Quantity	Measure	Ingredients	Description
1/2	Teaspoon	Aniseed - Badi shep - Shah jeera- Caraway	Method part 6
2	Nos	Bay Leaves /Tejpatta (Dry Cinnamon Leaf)	Method part 3
2	Nos	Bay Leaves /Tejpatta (Dry Cinnamon Leaf)	Method part 1
5	Whole	Cardamoms	Method part 4
1/2	Teacup	Cashew Nuts	Method part 7-10
1	Kilogram	Chicken
6	Medium	Chillies, Green	Method part 3
3	Teaspoon	Chilly Powder, Red	Method part 6
1	Inch	Cinnamon	Method part 4
8	Whole	Cloves (spice)	Method part 4
1	Teacup	Curds	Method part 1
2	Teaspoon	Garlic	Method part 5 - paste
384	Teacup	Ghee	Method part 4
2	Teaspoon	Ginger	Method part 5 - grated
3	Teaspoon	Jeera Powder	Method part 6
4	Pinch	Kalonji - Nigella or Onion Seeds	Method part 3
1	Teaspoon	Kesar/Saffron	Method part 2
1	Teacup	Milk	Method part 2
2	Medium	Onions	Method part 7 -10 slice,fry,garnish
3	Medium	Onions	Method part 4 - finely chopped
12	Whole	Pepper Corns	Method part 3
1/2	Teacup	Raisins	Method part 7-10
3	Teacup	Rice, Basmati	Method part 3
1	Pinch	Salt	Method part 1
1	Pinch	Salt	Method part 7-10
1/2	Teaspoon	Sugar	Method part 7-10

Method

1. Marinate chicken pieces with curd, two bay leaf and salt.

2. Heat milk and soak saffron. Keep aside.

3. Boil rice adding 5 pinch of Nigella (kala jeera) and 5 green chili, two bay leaf and whole black pepper in enough water. Ensure that rice is about 3/4th cooked. Drain water. Spread rice on a dish.

4. Heat ghee. Add cardamom, cinnamon and cloves. Add three onions chopped.

5. Add ginger and garlic and fry till light brown.

6. Mix red chili and coriander powder in little water and add. Add Shah Jeera. Cook for 3 to 4 minutes in medium heat.

7. Add marinated chicken pieces and cook till oil starts separating out. Add sugar and salt as reqd.

8. Add cooked rice. Add saffron soaked milk. Add cashew nut and raisins (kismis). Mix properly.

9. Cook in very low heat or bake in preheated oven for 10/15 minutes.

10. Fry two chopped onions. Garnish with fried onion and serve hot.