CHICKEN BIRYANI

Wash and drain off the chicken. and marinate with turmeric, salt, lemon juice. Rubbing the marinade on the chicken for about 5 minutes, tenderizes it. set this aside.
 Wash basmathi rice till water runs clear, soak it fory about 20 minutes. Bring water to a boil and add 1/2 tsp. shahi jeera if you desire, this is not included in the recipe and is optional. i have not used it.
Cook the rice in boiling water till  75 % cooked or al dente. Drain it off in a colander.
 Add oil to a biryani handi or pot, heat it. Add spices and saute them till they sizzle.
 Add onions and fry till they turn golden or brown.
Add ginger garlic paste and fry till the raw smell disappears.
Time to add in the chicken and fry for 3 to 4 minutes
Pour yogurt, red chili powder, biryani masala powder, mint,coriander leaves, turmeric and salt.
On a low flame, cover and cook until the meat turns tender cooked.
 You will see a thick gravy now, this is very much needed for the dum process.
 Layer the rice and eggs (optional) , sprinkle mint and coriander, kewra or rose water, saffron milk and fried onions.
 Cover the handi or pot with a tight lid or a foil. Place this pot over a hot tawa and dum cook it for about 10 minutes on a medium to low flame. Off the stove. Let the biryani rest in the pot for about 15 minutes.

Note

 Chicken biryani can be served withv onion raita , mint raita, cucumber raita, gravy: simla mirch ka salan, shorba/ sherv