Biryani

• 2 cups basmati rice
• 34 kg chicken piece
• 12 cup milk
• 1 cup yogurt (curd)
• 3 sliced onions
• 1 teaspoon ginger paste
• 12 teaspoon garlic paste
• 1 teaspoon green chili paste
• 12 cup tomato puree
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon roasted cumin powder
• 2 teaspoons garam masala powder
• 12 teaspoon cardamom powder
• saffron, a pinch
• 1 teaspoon coriander powder
• 2 tablespoons green coriander leaves
• salt
• 7 tablespoons oil

1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt.
2. Stir well.
3. Marinate the chicken with this mixture and keep aside for 3-4 hours.
4. Heat oil in a pan.
5. Fry the onions until golden brown.
6. Add the marinated chicken and cook for 10 minutes.
7. Add 4 cups of water to the rice.
8. Mix saffron in milk and add to it.
9. Add cardamom powder.
10. Add the chicken pieces.
11. Pressure cook the rice.
12. Mix gently.
13. Garnish with green coriander leaves and serve hot.

basmati rice, chicken, milk, yogurt, onions, ginger paste, garlic, green chili paste, tomato puree, red chili powder, turmeric powder, cumin powder, garam masala, cardamom powder, saffron, coriander powder, green coriander, salt, oil

Taken from www.food.com/recipe/biryani-484928 (may not work)