Chicken biriyani/ spicy chicken rice

• 1/2 kg boneless(better than with bone chicken ) but with-bone chicken is also fine
• 3/4 cup curd
• 3 eggs
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1/2 tbsp red chilli paste
• 2 tomatoes chopped
• 1 onion thinly sliced
• 1 potato sliced (optional)
• 3 cup rice (basmati)/ long rice
• 2 cup warm milk
• 4 tbsp oil
• 1/2 tsp cumin seeds
• 5 dried rose petals (optional)
• 10 mint
• 1 bay leaf
• 1 clove(optional)
• 1 green cardamom
• 1 tbsp dried fenugreek leaves
• 1 saffron

1. Firstly, marinate the chicken pieces for 3-4 hours minimum or till 24 hours if possible.
2. In this add only half of the quantity of the pastes which is mentioned and save half for later.
3. Also take rice ( basmati/ long rice) if possible and soak them in milk for an hour approx.
4. Now take a small frying pan and add oil into it den add onions and fry till Crispy brown then add tomatoes.
5. After removing excess water from the mixture, off the gas.
6. Now in a pressure cooker, add about 4-5 spoons of oil ( little more than usual).
7. then add all the dry spices mentioned below.
8. After this add half saved pastes of ginger, garlic and red chilli.
9. Now after this add chicken marination along with the extra liquid to cooker and saute it very well for about 10 mins.
10. Also add dried fenugreek to it.
11. At the end add soaked rice along with left over milk in it.
12. Also add some mint leaves abd soaked saffron to it for a nice fragrance.
13. After 10-15 mins it will b ready...
14. Serve hot !!!!
15. !

chicken, curd, eggs, garlic, ginger paste, red chilli, tomatoes, onion, rice, warm milk, oil, cumin seeds, petals, mint, bay leaf, green cardamom, fenugreek leaves, saffron

Taken from cookpad.com/us/recipes/347454-chicken-biriyani-spicy-chicken-rice (may not work)