Bhiryani Chicken 3 (Spicy )

Ingredients

Quantity	Measure	Ingredients	Description
1	Nos	Bay Leaves /Tejpatta (Dry Cinnamon Leaf)	Whole Spices
3	Whole	Cardamoms	Whole Spices
3	Whole	Cardamoms	Whole Spices (black)
1	Kilogram	Chicken	Recipe Base
4	Medium	Chillies, Green	Garnishing - slit
2	Large	Chillies, Kashmir	Marinade
1	Large	Chillies, Red Dry	Whole Spices
1/4	Teaspoon	Chilly Powder, Red	Marinade
1/2	Teaspoon	Chilly Powder, Red	Masala
1	Sticks	Cinnamon	Whole Spices
3	Whole	Cloves (spice)	Whole Spices
2	Tablespoon	Cooking Oil	Masala
3	Tablespoon	Coriander Leaves (Kothmeer)	Garnishing - finely chopped
1/2	Teaspoon	Coriander Powder	Marinade
4	Tablespoon	Curds	Marinade
2	Whole	Eggs	Garnishing - boil and shell
1/2	Teaspoon	Garam-Masala	Marinade
1/2	Teaspoon	Garlic	Marinade
1/2	Teaspoon	Ginger	Marinade
1/2	Teaspoon	Jeera Powder	Marinade
1	Teaspoon	Jeera/Cumin Seeds	Garnishing
1	Tablespoon	Lime Juice	Marinade
2	Medium	Onion	Masala - finely sliced
4	Nos	Pepper Corns	Whole Spices
2	Teacup	Rice, Basmati	Recipe Base
1	Teaspoon	Salt	Masala
2	Teaspoon	Salt	for rice
1	Teaspoon	Salt	Marinade
1	Large	Tomatoes	Masala - chopped
1/2	Teaspoon	Turmeric Powder	Masala
1.5	Teacup	Water	for boiling rice

Method

1. There are lots of ingredients in this recipe and they are required in different steps. For marinating use all the ingredients from Chicken to lemon juice. For the masala refer to all the ingredients from Onion to Cooking Oil. For Whole Spices refer to all the ingredients from Cloves to Peppercorns. Rest will be used for garnishing

2. Prick Chicken. Combine all ingredients for marinade & mix well. Add Chicken Pieces, mix well. Cover the dish. Keep it aside for 15-20 min.

3. Heat 1 tbsp Oil in Kadai. Put marinated Chicken on high heat & let it dry. Stir in between. Keep aside.

4. In the same kadai heat rest of the oil & put Whole spices. Fry for a minute or two till you smell a strong aroma.

5. Add onion & saut