ISO Standard home made Biriyani recipie

Marinate 50gm Chicken overnight (min 4hrs) with Prepare masala powder (1 Cinnamon,3 cardamom, 6 pepper corn,1 tb spn Jeera, 1/2 tea spoon shah jeera), 5 green chilies just slit, 1/2 thaick Curd 1 cum, Ginger and garlic paste 3/4th tb spoon, Chili powder 1/2tb spoon, 1/6 tea spoon turmeric, 1/2 tb spoon dhina pwdr, 1/4 cup chopped coriander leaves, 1/2 cup mint leaves, 1/2 lemon’s juice, 1tb spoon salt
Half Cook 2 cups Basmati Rice with 2 bay leaves, 3 cloves, 2 cardamom, 1/2 cinnamon stick, 1 star anise, 6 mint leaves, 1/2 tb spoon oil, 3/4 tb spoon salt.Strain the water and spread the rice on a large plate. Allow to cool.

Heat 1tb oil and 1 tb spoon of ghee in a pan and add finely sliced 1 large onion till it turns golden brown and keep aside.

add saffron to 1/4 cup warm milk (if saffron is expensive for the pockets, use turmeric).

In a preassure cooker on a high heat,cook 2 tb spoon oil and marinated chicken for 2 -3 mins. Add 1/2 tb oil over the chicken and reduce flame.
Spread 1/2 rice over, 1/4tb spoon ghee and fried onion all over the chicken.

Sprinkle 1/2 spoon coriender leaves and pour 1/4th of saffron milk over th rice.

Over this layer spread the remaining rice and add 1/4tb spoon ghee and fried onion, prinkle 1/2 spoon coriender leaves and remeining saffron milk over th rice.

Cover the preassure cooker witha wet cloth and then put the lid on without the weight . Cook with high heat for 2 min and remove it from the stove.

Heat a flat tawa on low flame and place the cooker on the tawa and cook for 25 mins and keep the lid closed for 25 mins