Add Some Color to Your Plate With This Indian Rice Dish

Preps:

1. Slice the onions and deep fry and drain on kitchen paper.
2. Wash the rice gently and soak for 20 mins.
3. Marinate the chicken with ginger, garlic, Slit green chilli, Cumin
   powder, chilli powder, garam masala and salt.
4. Make a mix of Ginger julienne, chopped mint, coriander and all
   berries.

Cooking:

1. Heat the ghee in a deep pan and add whole spices (Cloves,
   cinnamon, cardamom, Royal Cumin).
2. Add the marinated chicken once spices starts crackling.
3. In another vessel cook the rice 80 percent and drain.
4. Remove half chicken and its masala on side and cover the rest of
   the chicken with cooked rice, repeat with another layer of
   remaining chicken and rice.
5. Drizzle it with saffron, cream and ghee. Top it with half of the
   brown onion, chopped coriander and mint.
6. Seal it with with foil and cover with a tight lid.
7. Transfer the biryani vessel on Tawa and cook on slow fire for 20
   mins.
8. Open the lid and top it with rest of the fried onion, all the berries
   and chopped mint coriander.
9. Start serving once all the steam in absorbed.