Royal Chicken Biryani

Ingredients

• Chicken, 1 kg (in medium-sized pieces)
• 1 kg of basmati rice
• 1 cup of plain yogurt
• French-fried onions: 1 cup
• 3 tablespoons of a paste made from garlic and ginger
• To taste
• A spoonful of yellow powder
• Ground spices: 1 teaspoon
• 1 tablespoon of ground cumin
• 1 teaspoon of warm spices
• cinnamon, cardamom, cloves: each 3 units
• Coconut water: 2 tablespoons
• 1 tablespoon of rose water
• Saffron soaked in milk: 2 tablespoons
• 4 tablespoons of butter
• white oil paint, as needed

First, combine the chicken pieces with yogurt, garlic and ginger paste, chili powder, turmeric, cumin, cilantro powder, spices, and a small amount of salt.

Next, cover and let it marinate for about 1 hour.

Soak the rice in water for 30 minutes.

Next, mix the cinnamon, cardamom, cloves, and salt, then cook the rice halfway through in water.

Drain the water.

In a container, heat a small amount of ghee and oil paint.

Add half of the onions, the marinated chicken, and a little water.

Cover and let simmer until the meat is tender and the spices have reduced.

In a thick earthenware dish, spread a thin layer of fat, then distribute half of the rice evenly.

Then, cover with a mixture of chicken, and add the remaining rice.

Then, divide the saffron milk, coconut water, rose water, ghee, and remaining fried onions evenly.

Make sure the lamb’s head is securely closed (using flour or the weight of the lid).

Next, cook over very low heat for 30 to 40 minutes, keeping a close watch.