Chicken Biryani by Zarnak Sidhwa

Ingredients:

• Chicken 500 gm
• Rice 1-1/2 cups
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Green chili 1 tsp
• Coriander 1 tbsp
• Cumin powder 1 tbsp
• Garam masala 1 tsp
• Green cardamom 1 tsp
• Salt to taste
• Yogurt 1 cup
• Oil 3 tbsp
• Bay leaf 1
• Cloves 4
• Green cardamom 2
• Black cardamom 1
• Chicken stock 5 cups
• Saffron a few
• Milk 1 tbsp
• Black cumin 1 tsp
• Ginger 1 inch
• Onion 2 medium
• Mint leaves 1/2 cup
• Coriander leaves 2 tsp
• Kewra water 1 tsp
• Rose water 1 tsp
  

Method:

1. Marinate the chicken in a mixture of ginger paste, garlic paste, green chili paste, coriander powder, cumin powder, garam masala powder, cardamom powder, salt and yogurt for about half an hour.
2. Heat 1 tbsp oil in a pan.
3. Add the bay leaf, cloves, green cardamom and black cardamom and saute for half a minute.
4. Add the rice and saute for a minute.
5. Add the chicken stock and bring to a boil.
6. Lower the heat and cook for eight to ten minutes or till the rice is three fourth done.
7. Drain and set aside. Soak saffron in the milk.
8. Heat the remaining oil.
9. Add the black cumin and saute till fragrant.
10. Add the marinated chicken and saute for three to four minutes or till it is half cooked.
11. Remove the pan from the heat.
12. Spread the rice over the chicken.
13. Sprinkle saffron flavored milk. ginger strips, fried onion, chopped fresh mint and coriander, kewra water and rose water over the rice.
14. Cover and simmer over low heat.
15. Serve hot with a raita of your choice.