Chicken Biryani

Clean the chicken, keeping the liver and kidneys aside. Cut into 4-6 pieces.

Add the ground spices to to the curd and mix well.

Marinate the chicken pieces and sliced liver and kidneys in this mixture for about 2 hours.

Fry the sliced onions in a pan containing a little fat, until they are golden and crisp.

Add them to the chicken marinade and mix thoroughly.

Place the chicken over gentle heat and simmer until it is almost done.

Now parboil the rice.

In a large saucepan, put in a layer of rice, then 2 pieces of chicken with a proportionate amount of gravy and so on until all the chicken pieces and rice are finished.

Place generous dollops of ghee over the top layer of rice.

Crush the saffron, dissolve in a little warm milk, and sprinkle over the surface.

Cover the saucepan well, sealing the edge with a flour paste.

Place it in a large covered vessel containing water and set the whole to boil for about 1/2 hour.

Before serving, blanch and slice the almonds, sort and wash the raisins, and fry in a little ghee.

Garnish biryani with nuts and slices of hard boiled egg.