1. Marinate the chicken pieces in yogurt, 1 tablespoon ginger-garlic paste, red chili powder, and vinegar. Keep in refrigerator for about 1 hour. 2. Soak basmati rice for 30 minutes in water. Drain. Fry the soaked rice in 3 tablespoons of ghee for only 2 minutes, stirring constantly. Set aside. 3. Heat 2 tablespoons of ghee in another pan. Over medium heat, fry cloves, cinnamon stick, and bay leaves for 2-3 minutes. Add turmeric and onions and fry until soft, stirring constantly. Add the other 1 tablespoon of ginger-garlic paste and fry for another 3 minutes. 4. Add tomatoes. Cook until very mushy. After that, stir in the salt and cayenne pepper and cook for 1-2 minutes. 5. Add marinated chicken pieces and cook for 2 minutes, then mix in only half of the chopped cilantro leaves. 6. Add coriander powder, garam masala, saffron threads, and chicken masala, frying together for about 5 minutes. 7. Add the fried mixture to a pressure cooker with 3 cups of water and pressure cook for one whistle (or for roughly 20-25 minutes if you do not have a whistle mechanism). 8. Remove from heat. Open lid when pressure is released. Stir in the fried rice and remaining cilantro and mix well. Pressure cook again for one whistle or 20 minutes. 9. When done, sprinkle rose water over finished biryani and garnish with hard boiled eggs. ---------------------------------------------------------------------------
Nutrition
Ingredients
