Shahi Chicken Biryani

Marinate the chicken pieces with everything listed under "for masala " and keep for 15 -30 mins.

Rice Preparation Wash and soak the rice in water for 25 minutes. Drain the water completely. Boil 4 cups water with half the quantity of whole masala,1tbpsn ghee, lemon juice and salt & keep it aside. Heat remaining 1 tblspn ghee in a vessel/pan, splutter the remaining whole masala and add the rice. Fry the rice until it starts cracking. Add the boiled water, . Cook till the rice is done and water is completely dried. Spread the rice in a tray & keep aside.

Masala Preparation 4 Heat oil ina pan.Deep fry half the quantity of onions and all the potatoes till both are golden brown.

Remove both from the pan and keep aside.

Fry the remaining onion in the same oil till they are golden brown and put the marinated chicken.Mix well and cook for 10-15 mints or till the chicken is well cooked.

Layering of biryani 6 Preheat the oven to 180 degree 10 minutes before baking the biriyani. Apply some ghee to a baking dish. Put one layer of chicken masala in the dish. On top of that put some fried onion and potato. Then make the third layer with rice.Repeat the process with remaining chicken masala,onion,potato and rice. The top layer should be of rice. You can drizzle ghee & sprinkle coriander leaves in between the layers. Cover the dish with a wet cloth/ aluminium foil. Bake in the preheated oven for 25-30 minutes.

If you are using stove top method, layer the biryani in a heavy bottomed pan and cover it with a tight lid.Heat a thava and when it is hot place the biryani vessel on the top.Keep the flame at lowest and bake for 20-25 mints.At the same time, place a pan of boiling water on top of the biryani vessel.