11/2 tablespoon Whole garam masala (shah jeera, whole black pepper,cinnamon sticks,green cardamom, large cardamom
4-5 bay leaves
Instructions
Soak the saffron threads in 2 tablespoon of milk and keep aside
Cut the boneless chicken into one inch pieces wash and keep aside
Marinade the chicken with chicken tikka kabab masala and let it sit for 30- 45 mins in refrigerator
While the chicken is marinating cook the rice, cook 4 cups of rice in 51/2 cups of water. Rice is to be ¾th done as it will cook again with the chicken.
Next add any biryani masala you like and add 1-2 tablespoon of water for the masala to mix with onions.
Then add the chicken pieces to the onion mix and cook for 5 minutes, switch off the stove and prepare to layer the biryani
In a thick bottom pan spread a layer on plain rice and sprinkle chopped mint and cilantro (you can use any utensil you want pressure cooker/ rice cooker/ heavy bottom pan)
Next spread a layer of chicken on top of the rice
Again a layer of rice
Sprinkle chopped mint and cilantro
Then add another layer of chicken, keep repeating the layers till you finish all your rice and chicken curry.
pour the saffron and milk mix on top of the last layer of rice.
Now let it look in simmer for 20 minutes.
Serve hot with raita. Enjoy!!!
Recipe by Khatta Meetha at http://khattameetha.com/non-vegetarian/chicken-non-vegetarian/bejawada-biryani-2