Chicken Biryani

Ingredients

Oil 4 service spoon or 1 cupGinger paste 3/4 cupGarlic 3/4 cupSalt 2 tea spoonChicken 1 full (1 and 1/2 kg)Bombay Biryani Masala 1 packet (I use National)Tomatoes 1/2 kgTamarind 2 tablespoons (soak in 1/4 cup of water)Dried plum 2 tablespoons (soak in 1/4 cup of water)Yogurt 1/2 kgRice 1 kg (washed and soaked)Onion (cut in rings) (as needed)Green chillies 4,5Garam Masala powder 1 tea spoonYellow food colour

Method

In oil add ginger garlic paste and saute until slightly brown.Add salt and then cook for few seconds.Add chicken and cook until its nicely brown.Add biryani Masala and cook for few seconds.Then add tomatoes and cook on medium low flame until tomatoes are fully cooked (fully mashed like paste) and oil separates.At this point (before adding tomatoes) if you feel like that chicken will become too soft then take chicken out and prepare all the mixture until we add yogurt.Remove Tamarind seeds and add in the mixture with its water.Add plum with water (don’t remove seeds) and cook until water dries completely and oil separates.Add yogurt and again cook until water dries completely (like little thick gravy). Mixture is now ready.Boil rice by adding 4 tea spoon of salt (rice should be 90 % done)In a pot first give the layer of rice, then add chicken mixture, add some onion rings and green chillies.Sprinkle half tea spoon of garam masala.Repeat the layer.In the end add rice, remaining oil of chicken mixture and add yellow food colour on top.Cover the lid with kitchen towel, cover the pot and put on high flame.When lid is too hot to touch, then turn the flame too low.Cook for 15 minutes, then give a good mix and Enjoy.