Kashmiri Chicken Biryani | Fozia Rasool

[foziagrasool]

Ingredients:
- 1 whole chicken
- 1 tablespoon biryani powder
- 3 onions
- 400g curd
- 2 bay leaves
- 2 black cardamom
- 5 green cardamom
- 2 black pepper
- 2 cloves
- Salt to taste
- 1 tablespoon chili powder
- 1 tablespoon turmeric powder
- 2 tablespoons vinegar
- 5 tablespoons oil
- Garlic cloves
- 1/2 kg rice
- Coriander leaves (for garnish)


1. In a pot, add half a pot of water and 1 tablespoon of turmeric powder. Bring it to a boil.
2. Add the whole chicken to the boiling water and cook until the chicken turns yellow.
3. Heat oil and fry onions until golden in the leftover oil. Then fry the chicken until golden.
4. Add 400g of curd, bay leaves, black cardamom, green cardamom, black pepper, cloves, salt, chili powder, turmeric powder, and biryani powder to the pot. Also, add 2 tablespoons of vinegar and the fried chicken to the spice mixture, along with fried onions. Cook on medium flame until the chicken is soft.
5. Meanwhile, soak half a kg of rice in water for 30 minutes.
6. After 30 minutes, boil some water and add the soaked rice. Cook until it's 90% done.
7. Once the rice is 90% cooked, layer it over the cooked chicken mixture.
8. Sprinkle fried onions, a tablespoon of biryani powder, and coriander leaves on top of the rice.
9. Cover and cook for about 30 minutes.
10. Serve hot and enjoy your Kashmiri biryani!