Soak rice in water for ½ an hour.
Take wok and heat ¼ oil and fry the onions in it.
When the onions become light brown and crispy take them out and spread on paper towel and put aside.
Mix yogurt, lemon juice, all spice powder, salt, black pepper, red chilli powder, turmeric powder, dry coriander, cumin seeds, cinnamon stick, cloves, ginger garlic paste and marinate chicken in it for ½ hour.
Boil 3 kg water in a pan.
Add salt and some whole spices for aroma in it.
When water brings a boil then add soaked and drained rice in it and allow to boil.
When rice is 40% done then separate half of the rice and drain.
When the remaining rice are 70% done then remove from heat and drain the water.
Add ½ cup of oil in marinated chicken.
In a bigger pan, first put the chicken mixture and spread the 40% boiled rice with soft hands over it.
Then add some coriander and mint leaves.
After that spread 70% done rice sprinkle yellow food color mint and coriander leaves over it cover and put on medium heat for 30 minutes.
After exact 30 minutes take off heat mix the rice and chicken properly and carefully to avoid breaking the rice.
Serve hot.
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Paul, You are not supposed to add water because recipe is about Kacchi Biryani, in which raw meat uses. Yogurt in chicken will tenderize chicken in 30 minutes cooking.
Thank u for the recipe.....but i want to know do we have to add water while cooking chicken with rice in deep vessel?
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