Ingredients :

1 kg Eva Anna Chicken (16 cut pieces)
3-3/2 Basmati Rice (Cup 240ml)
Spices
Salt as required
Red chilli powder 1-2 tbsp
Turmeric powder half tbsp
Whole spices 2 tbsp (Zeera, Kaali Mirch, Daar Cheeni, Kalonji, Lounge, Bari Ilachi, Taiz Patta)
Dried Alu Bukhra 10-15
Ginger garlic paste 2 tbsp
2-3 medium onions finely sliced
2-3 medium peeled and cut potatoes
3-4 medium diced tomatoes
Oil 3/4 (240ml)
Plain Yogurt 1 Cup
Fresh coriander and mint leaves half cup each
Few drops of yellow food color

Steps :

1. Boil the rice. Drained the water when it is 3/4 cooked
2. Set a aside
3. Pour oil in a cooking pan. Put Ginger garlic paste in it and onions.
4. Saute for 2-3 mins
5. Now, put Eva Anna Chicken in it and keep stiring till the chicken changes it’s color
6. Now put all the whole spices, salt, chillies and turmeric powder
7. Keep on stiring on medium heat
8. Put the tomato and yogurt. Keep on cooking till the oil separates for another few minutes
9. Now add cut potatoes and cover the lid.
10. Now reduce the heat to low. And cover the pot and let the chicken become tender for 15-20 mins
11. When the chicken is tender close the flame

Layering of Biryani

1. Take a pot and put in it half of your cooked rice
2. Now pore the entire chicken contents on top of the rice layer
3. Make an another layer of rice (leftover) on the chicken
4. Now sprinkle the corriander and mint leaves
5. Pour few drops of yellow food color
6. Now put this on a low flame.
7. Cover with a tight lid and put it on a low flame for 15 mins (till the rice is completely cooked)
8. Serve hot with raita, salad of your choice

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