- Marinate all the ingredients under the marinating section nicely over night.
- To prepare the Biriyani we need only two deep bottom Containers. (a) Where you will cook the rice and (b) where you will cook the chicken and the whole Biriyani process will be done in the same container. So it has to be large enough where we can layer the chicken and the rice together.
- Heat oil (3 -4 table spoon) in the (b) container (the big one) add the peeled whole potatoes and fry till they turn semi brown (Adding potato is optional, if you don't want to add potato then jump to the next procedure.) and reserve.
- Wash the rice. In the (a) container add everything listed under 'For the Rice' section. And cook it till the rice is semi tender. Strain the rice and reserve.
- Add ghee with the excess oil in the container and when it is hot enough add the whole marinated chicken. Stir it nicely and then cover it and let it cook in a semi low flame. Cook the chicken for 5 mnts then add potato. Then cook for 5 mnts more. When the Chicken will start to get juicy add the yoghurt. Now when you are adding yoghurt, be sure to taste the chicken gravy first. Add in slow portion as much tangy taste u want. If salt is needed please add it too. Stir it nicely and cook in low heat.
- When the chicken will release enough water, add the Rice on the top of it. Make small holes in the rice with your finger and add the saffron dissolved in milk evenly all over the top of the rice and then fill up the holes. Add few drops (2-3)Mitha Attar on the rice and spread over the top with your hand.
- Take a Tawa/flat iron pan. Put the (b) container on the pan. Cover the container first with an aluminum foil then cover it with lid. Put something heavy on the lid so that the vapour cannot come out. Put the whole set on the gas and let it cook for 30-40 mnts in low heat.
- When it is done serve it with Raita or salad and enjoy.
Note: Previously I used to grind the mint and coriander leaves along with the ginger garlic. But now I avoid it for the pungent smell of the leaves. If you like you can try that way too....
Sending this to the ongoing event of Kolkata Food Bloggers - 'Love on Plate- Dinner for two'...