PREPARATION

1. In a bowl, add 415 grams rice, 550 milliliters water and soak for 20 minutes.
2. Take a heavy skillet, add 1.5 litres water, 1 teaspoon oil, 1/2 teaspoon cumin, 1 bay leaf, 3 pods cloves, 1 pod green cardamom, 1 pod black cardamom, 1 teaspoon salt and stir well.
3. Now, add the soaked rice in it and mix it well.
4. Bring it to a boil.
5. Boil for 8 - 10 minutes and then remove it from heat.
6. Drain the rice and wash it with cold water. Keep aside.
7. Take 700 grams chicken breast and cut it into pieces.
8. Transfer this into a bowl, add 250 grams yogurt, 2 tablespoons ginger garlic paste, 2 tablespoons tandoori masala, 1 tablespoon red chili, 1/4 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon lemon juice, 1 tablespoon oil and mix all the ingredients well.
9. Marinate the chicken for 4 - 6 hours.
10. Soak skewers in water for 30 minutes.
11. Skewer the chicken.
12. Heat some oil in a grill pan and grill the chicken on it.
13. Cook till it turns dark brown in color from all sides.
14. Remove it from heat and keep aside.
15. In a bowl, add 45 milliliters warm milk, 1/4 teaspoon saffron and mix it well.
16. Soak for 15 minutes.
17. Heat 50 milliliters oil in a pan, add 130 grams onions and fry until it turns golden brown in color.
18. Remove it from heat and keep aside.
19. Heat 2 tablespoons ghee in a heavy skillet, add 2 pods green cardamom, 2 black peppercorns, 1 inch cinnamon stick, 2 pods cloves, 1 teaspoon cumin and stir well.
20. Add 1 tablespoon ginger garlic paste, 1 teaspoon green chili and saute for 1 - 2 minutes.
21. Then, add 70 grams onions and fry till translucent.
22. Now, add 100 grams tomato and saute until it turns soft and pulpy.
23. Cook for 5 - 7 minutes on medium heat.
24. Add 70 grams yogurt and mix it well.
25. Then, add 1/2 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala and mix it well.
26. Add 40 grams fried onions, 90 grams marinated mixture and mix it again.
27. Add 150 milliliters water and mix it well.
28. Bring it to a boil.
29. Now, add the cooked chicken pieces in it and give it a nice stir.
30. Cover it with lid and cook for 5 - 7 minutes.
31. Open the lid and mix it well.
32. Now, add the cooked rice on top of it and spread evenly.
33. Garnish with ghee, saffron milk, fried onions, coriander and mint.
34. Cover it with aluminium foil.
35. Place the lid on top of it.
36. Cook for 7 - 10 minutes on medium heat.
37. Remove it from heat.
38. Garnish with mint.
39. Serve hot.

Subz-E-Biryani

Servings - 3 - 4

INGREDIENTS
(Prepping rice)
Rice - 300 grams
water

(For cooking rice)
Water - 500 milliliters
Cardamoms - 3
Black cardamom - 1
Cloves - 3
Cinnamon - 1 inch
Bay leaf - 1
Mace strands - 2
Salt - 1/2 teaspoon

(For cooking biryani)
Ghee - 3 tablespoons
Cumin seeds - 1 teaspoon
Bay leaf - 1
Cardamom - 3
Cloves - 3
Black cardamom - 1
Cinnamon - 1 inch
Onions - 100 grams
Ginger - 1 1/2 tablespoons
Garlic - 1 tablespoon
Green chili - 2
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Green peas - 80 grams
Carrot - 100 grams
Beans - 50 grams
Potatoes - 100 grams
Cauliflower - 150 grams
Mushroom - 85 grams
Bell pepper - 60 grams
Salt - 1 teaspoon
Yogurt - 270 grams
Almonds - 2 tablespoons
Cashews - 2 tablespoons
Raisins - 1 tablespoon

(For assembling)
Warm milk - 5 tablespoons
Saffron 1/4 teaspoon
Mint leaves
Coriander leaves