Chicken Biriyani/Morog pilau

Things you need:

1. 8 pieces of 2 chicken washed and drained water

2. 1 kg basmati rice

3. 3-4 chopped onion

4. 150 gm ghee/butter oil

5. 4 table spoon fresh ginger paste

6. 2 table spoon fresh garlic paste

7. 5 cardamom

8. 5 small stick of cinnamon

9. 5 cloves

10. 10 black paper/1 tea spoon ground black paper

11. 2 bay leaf

12. 1 tea spoon nutmeg powder

13. ½ tea spoon mass powder

14. 2 tea spoon sultana

15. 8-10 saffron flake

16. 15-20 crushed pistachio and almond

17. 2 table spoon salt

18. 2 table spoon sugar

19. 100ml yogurt

20. 250ml milk

21. 8+/-whole green chilli

22. 1 lime juice

23. 2 table spoon kewra water

How to prepare:

1. Soak the saffron in ½ cup of warm milk and kewra water

2. Marinate chicken with some salt and some lime juice

3. Put ghee in a pan

4. When ghee will come to full heat cook onion till brown adding bay leaf and salt

5. Fry marinated chicken for 15 minutes

6. Add all spices with yogurt

7. Cover the pan and cook chicken with medium heat till tender

8. When chicken will tender and ghee will float, take off ghee and keep chicken separate aside

9. Take another large pan and put all ghee

10. When ghee will hot put washed and drained rice, cook for 10-15 minutes and stir well, do not cover

11. Add gravy from cooked chicken, remaining milk and mix water: all these should not be more than 2 litre

12. Come to full heat and cover the pan

13. When it will come to boiling reduce heat and put green chilli

14. When water come to level spread chicken over rice and spread milk with saffron

15. Simmer for 10-15 minutes or you may put the pan in fully heated oven for 10-15 minutes.

16. Take out the pan from oven. Stir gently

17. Your Chicken biriyani is ready for serve. Serve with Sami kebab, korma and salad or any of your choice.