Chooza biryani aromatic basmati rice with spring chicken

Take a bowl add ginger garlic paste+turmaric powder+cumin powder+whole garam masala powder+mint+coriander+salt+chopped green chillies(you can add red chilies also) add yogurt add fried brown onions add lemon juice and mix it all.

Take whole spring chicken in a big vessel and give gashes just the way cook our tanduri chicken, take masala and rub on it .

Marinate the chicken leave it in to the refrigerator 2to 3 hours.

Remove the chicken from the refrigerator add some oil and baby potatoes, mix it very well and spread it on the bottom of the vessel so that the rice does not get burnt easily. .

Par-cook the soaked rice (at least ½ hour), add salt in the water add bay leaf, cardamom, cinnamon, shay jeera, etc, add some oil and put the lid. After 5to 6 minutes remove it when 80 % done.

Spread the rice on the top of the marinate chicken, and sprinkle fried onions, add saffron water, rose water.

Take some dough on the edges of the lid so that the steam inside does not escape and the Biryani locks up all the flavor. This method is called Dum method.

Presses it and adds weight to this, put the flame on the high for10 minutes, and medium heat for next 15 minutes, another 20 minutes very slow flam, biryani will be perfect. After 45 minutes switch off the flame and serve it.