|Butter/Ghee||2 Ounce (50 Gram)|
|Almonds||1 Ounce, chopped (25 Gram)|
|Cashew nuts||1 Ounce, chopped (25 Gram)|
|Onion||1 Large, thinly sliced|
|Green cardamoms||3 , use whole|
|Biryani masala||3 Tablespoon (Or Spice Mix, Available At Asian Grocery Stores)|
|Long-grain rice||14 Ounce (425 Gram)|
|Saffron threads||1⁄2 Teaspoon|
|To be ground into a smooth paste|
|Garam masala||1 Teaspoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Fresh root ginger piece||2 Inch, peeled|
|Natural yogurt||5 Fluid Ounce (150 Milliliter)|
|Fresh coriander||2 Tablespoon (For Garnish:)|
1.Wash the chicken drumsticks and marinade it in the prepared paste for 30min.
2.Wash and soak the rice for 15min
3.In a thick bottomed utensil, heat ghee and fry almonds and cashew nuts till they turn light brown.
4.Remove the nuts using a slotted spoon,place on absorbent paper and keep aside for garnish.
5.In the same utensil add the sliced onions and fry till golden brown.
6.Remove half of the onion on absorbent paper and keep aside for garnish.
7.Add bay leaves,whole green cardamom, Biryani spice mixture and the chicken to the pan. Mix well and cook for 10min till the chicken acquires a brown color.
8.Drain the rice and mix it lightly in the chicken mixture.
9.Add water 900 ml / 1 1/2 pints warm water and some salt to the vessel.
10.Cover and cook the Chicken Biryani for about 20 to 30 minutes, such that the rice is tender and all the water absorbed.
11.Switch off the flame and uncover the utensil.
12.Take a little hot water in a cup, steep saffron in it for 2 minutes and pour over the biryani.
13.Lightly mix the biryani taking care not to break or mash the rice.
14.Plate the hot Chicken Biryani and garnish it with fried nuts and onions.
15.Sprinkle chopped fresh coriander and serve along with a raita (yogurt salad).