Chicken Biryani

 Ingredients
70 spice briani any brand
1 1/2 kg chicken cut into pieces
1 kg soak basmati rice, half cook with a pinch of salt and drained
2 table spoon ginger and garlic paste
500 ml plain yoghurt
2 cinnamon stick
5-6 cloves
3-4 cardamom pod
2-3 green chilies
1/2 cup onion paste
11/2 cup fried onion
Chopped coriander and meat leaves
1 kg potatoes, cut into cubes soaked with a pinch of yellow food colour, then fry until half cook.
3 table spoon if ghee + 1 table spoon for topping while cooking
1 small can of peas
Soaked saffron in a warm glass if water
1 cup milk

Methods
1. Marinate chicken, half cup milk,ginger and garlic paste, cinnamon, cardamom,cloves, briani spice,crushed onions, 3/4 fried onions, coriander and mint leaves, ghee, oil and yoghurt.
Mix altogether thoroughly. Marinate for 2-3 hours in a large pot- cooking recipient.

2. After marinating time add the half cooked rice followed by green peas, little coriander and mint chopped,and soak saffron-with it's water, rest of fried onions and a 1 table spoon ghee.
Cover the lid and then cook for 1 hour on low flame.

3. Remove the lid and use a spoon to check whether the briani adheres to the bottom of the pot which indicates that cooking is completed.
If not replace the lid for another 5 minutes until water complete drys without burning at the bottom of the pot..
Ready to eat hot.
Serves with vegetable pickles, chutney, tomato raw salad or green salads