Layered Chicken Biriyani

This Chicken biriyani is my motherinlaw’s recipe and is our family favorite.Sharing and recording such precious recipes makes me feel like it’s there for me to refer too as well:)it’s really yummy with some tips included.

1)Wash Full cut chicken with lemon juice and Marinate One pound bone in chicken pieces overnight with-

-chilli powder one tsp 

-garam masala one tsp, 

-apple cider vinegar half tsp

-Salt as needed

2)fry in ghee

-one large red onion ,

-few cashews and sultana raisins and keep aside.

3)cook long grain basmati rice -

-boil a big pot of water and add 4cardomom, 3 clove,one cinnamon ,one star anise,half lemon juice to the boiling water.add long grain basmati rice to boiling water-keep stirring , once half cooked add salt , drain once nearly cooked since it will cook further after drained .

4)heat ghee and oil in a sauce pan and semi fry the marinated chicken in both sides and keep aside.

5)Blend 

-2 tomato,

-fresh coriander leaves one large bunch

-2-3cashew nut.

6)take some of the leftover oil of fried chicken and 

-sauté 2-3table spoons of Shan Bombay biriyani masala or any biriyani masala.and 

-1/4th teaspoon fennel powder

-add the blended mixture .

Once it is slightly cooked add the chicken in it and cook , once nearly cooked add some of the fried onion in it.

7)fry 1/4th tsp mustard seeds and one thinly sliced shallot in ghee and oil mixed together in a separate pan and mix in with the chicken.

8)-layer the rice, chicken , some fresh coriander and the fried cashew, raisins and onion.

9)-Sprinkle some saffron soaked milk or yellow food colour on top for that golden hue.

Serve with Salad 

-we make it with beaten l.

-curd one cup

-oneonion, thinly sliced lengthwise 

-small cubes of half a small red apple ( skin removed)and 

-half a Roma tomato

-one green chilli

-few fresh coriander leaves

-Salt as per needed

All mixed together to a yummy salad

Enjoy!😋