Chicken Biryani

This is mouglai dish. There are many ways of cooking it but i feel the layered one comes out really good. It needs lots of patience and time but the outcome is really lovely.

Ingridients:
1 Kg good Basmati rice.
1 kg Chicken (can add more)
8-10 Onions
1Table spoon ginger-garlic paste.
1tsp turmeric
kashmari mirch powder for colour
salt
Ghee
Cooking oil
mint leaves ,corriender leaves.
yogurt
potetoewadges,
kaju 10-12 in halves

for biryani masala
tamal patra 3-4
blackcardimom 2
green cardimom 6-8
cloves 8-10
black pepper 20-25
dalchini 2 inch

procedure:

1.Clean and cut chicken add ginger garlic paste,turmeric powder ,mint pasteand yogurt (can add some green chilli paste to make it more spicey). keep in refridgerator for atleast 6 hrs.
2.wash rice and boil with equval quantity of water. as soon as the steam goes seperate the rice in a big thali and let it cool
3.cut 2 onions in long strings and keep seperate.remaning onins chop finely.

4(a)heat the oil in pan and fry onions stings only till dark brown remove from flame and set aside.now in same oilfry potetoes,kaju and finallybiryani masala each item seperatelly and grid till fine powder set aside.
4(b) ligtekly roast saffron and mix in half cup milk.
5.now in the same pan add some more oil and fry choped onions till soft now roast with chilli powder and add tomatoe puree. now as the oil starts leaving greavy add chicken and cook till half done. the yogurt will leave water and chicken willhave some gravy we need this .
6.now we have to start puting layers.
in a thick bottom vessel set some rice add chicken with gravy now add one more layer of rice over it add biryani masala, soffron milk ,ghee,kaju, corrinder,potatoes and keep making layers .Now finally keep the vessel on very low flame till the rice is done and u get really good aroma.Remember to keep the lid tightly closed and do not open frequently.

To increase the aroma of biryani heat a peace of charcoal ,when red hot put in a katori place the katori on top of rice and pour a spoon of ghee and close the lid immediatly and keep some heavy thing on the top so the steam will not leavethe vessel.
Searve the biryani with onoin tomato raita.