Ingredients

• 1 kg: Chicken, skinned, cut into serving pieces
• 1 and 1/2 cups: Long grained rice, soaked in water for 1/2 hour, washed
• 2 cups: Yoghurt
• 1 cup: Clarified butter (ghee)
• 1 cup: Milk
• 10 pcs: Peppercorns
• 8 pcs: Cloves
• 8 sprigs: Mint, leaves only
• 5-6: Cardamoms
• 4 medium size: Onions, sliced
• 1 cup: Coriander leaves, chopped
• 1/2 cup: Almonds, blanched, halved
• 3 tbsp: Ginger-garlic paste
• 2 tsp: Chilli powder
• 1 tsp: Garam masala powder
• 1 tsp: Mixed cumin seeds and shahjeera
• 1 tsp: Turmeric powder
• 1/2 tsp: Saffron
• Salt to taste

1. Mix ginger-garlic paste, salt and yoghurt. Apply to chicken pieces and leave for 1 hour to marinate.
2. Heat 1/2 cup ghee and add cumin seeds and shahjeera, cloves, cardamoms, peppercorn and almonds. Add chicken, turmeric, chilli powder, garam masala powder, and 1/2 cup water. Cook till chicken is tender. Add coriander and mint leaves. Reserve.
3. Heat 1/4 cup ghee in a pressure cooker and add rice. Fry till golden brown. Add 3 cups water and pressure cook till the rice is done but not soft.
4. Heat remaining 1/4 cup ghee and fry onion slices till brown and crisp. Drain and reserve.
5. In a large pan, put a layer of rice. Top with a few fried onion slices and saffron strands. Add a layer of chicken. Repeat till all rice and chicken pieces are over. Cover tightly and finish cooking in an oven or by placing the pan on a hot griddle till each grain of rice is fluffy and the biryani is aromatic.
6. Serve hot.