Briyani

 The most non-veg food lovers of Asian countries know about this BIRIYANI, which is containing rice and meat cooked together along with spices. 

Biryani is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat,) , and sometimes, in addition, in egg and/or vegetables such as potatoes in certain regional varieties. The dish is typically served with raita (a yogurt-based side dish) or salan (a vegetable curry).

FOR making chicken biryani

Ingredients:

• 1 cup basmati rice
• 500 gm chicken thighs
• 1/2 cup hung curd
• 2 sliced onion
• 2 chopped tomato
• 1/2 cup milk
• 1/4 tsp saffron
• 1 tsp kewra water
• 1 tsp cumin seeds
• 1 tsp coriander leaves
• 2 tbsp refined oil

Spices:

• 1 bay leaf
• 2 green cardamom
• 2 black cardamom
• 1 cinnamon stick
• 4 cloves
• 1/2 tsp black pepper powder

Instructions:

1. Soak saffron in water to prepare saffron water (One tsp saffron can be soaked in 1/4 cup water). Mix kewra drops in water and mix well to make kewra water. Set them aside for later usage.
2. Marinate chicken with hung curd, salt, red chilli powder, turmeric powder, coriander powder, cumin powder and garam masala. Keep it aside for at least an hour.
3. Heat refined oil in a deep bottomed pan. Once the oil is hot enough, add cumin seeds, bay leaf, green cardamom, black cardamom, cinnamon stick and cloves. Saute for a few seconds.
4. Add sliced onions and fry until golden brown.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add marinated chicken and cook until it turns golden brown.
7. Add milk and mix well. Cook for another minute or two.
8. Add soaked saffron water and mix well.
9. In another pan, boil water with salt and whole spices (black pepper powder, bay leaf, green cardamom, black cardamom, cinnamon stick and cloves). Once the water starts boiling add rice and cook until it’s done.
10. Layer the cooked rice over the chicken mixture in the pan. Top with crispy fried onions and pour kewra water over it.
11. Cover the pan with a tight lid and cook on low flame for about 20 minutes or until done.

Enjoy your biryani! Let me know if you need anything else.

Received message. Here's a recipe for chicken biryani I found on [timesofindia.com](https://recipes.timesofindia.com/us/recipes/chicken-biryani/rs53096628.cms) that you can try: Ingredients: - 1 cup basmati rice - 500 gm chicken thighs - 1/2 cup hung curd - 2 sliced onion - 2 chopped tomato - 1/2 cup milk - 1/4 tsp saffron - 1 tsp kewra water - 1 tsp cumin seeds - 1 tsp coriander leaves - 2 tbsp refined oil Spices: - 1 bay leaf - 2 green cardamom - 2 black cardamom - 1 cinnamon stick - 4 cloves - 1/2 tsp black pepper powder Instructions: 1. Soak saffron in water to prepare saffron water (One tsp saffron can be soaked in 1/4 cup water). Mix kewra drops in water and mix well to make kewra water. Set them aside for later usage. 2. Marinate chicken with hung curd, salt, red chilli powder, turmeric powder, coriander powder, cumin powder and garam masala. Keep it aside for at least an hour. 3. Heat refined oil in a deep bottomed pan. Once the oil is hot enough, add cumin seeds, bay leaf, green cardamom, black cardamom, cinnamon stick and cloves. Saute for a few seconds. 4. Add sliced onions and fry until golden brown. 5. Add chopped tomatoes and cook until they turn soft and mushy. 6. Add marinated chicken and cook until it turns golden brown. 7. Add milk and mix well. Cook for another minute or two. 8. Add soaked saffron water and mix well. 9. In another pan, boil water with salt and whole spices (black pepper powder, bay leaf, green cardamom, black cardamom, cinnamon stick and cloves). Once the water starts boiling add rice and cook until it's done. 10. Layer the cooked rice over the chicken mixture in the pan. Top with crispy fried onions and pour kewra water over it. 11. Cover the pan with a tight lid and cook on low flame for about 20 minutes or until done. Enjoy your biryani! Let me know if you need anything else.