Onion Fry

1. Add oil for frying.

2. When the oil is hot, add thinly sliced onions.

3. Fry the onions till brown and crisp.

4. Remove from the pan and keep aside.

5. Remove 8 tbsp oil from the pan and keep aside for later use.

For Chicken Marination:

1. Wash the chicken and strain its water.

2. Add ginger garlic paste, beaten curd, turmeric powder, red chilli powder, coriander powder, cumin powder, salt, cornflour, egg and red food color to chicken pieces.

3. Mix well and leave the chicken for marination for about an hour.

4. After the marination time, mix the chicken again and lower the pieces into the hot oil (the leftover oil used for frying the onions). Fry in turns.

6. Deep fry the chicken on both sides till they turn brown and crisp.

7. Remove from the pan and keep aside.

For The Gravy:

1. Add oil to a pan.

2. Add ginger garlic paste and stir fry for 60 sec - 1 min, so that its raw smell goes off.

3. Add beaten curd, turmeric powder, red chilli powder, spices or garam masala powder, coriander or dhaniya powder, salt, crushed green chillies, chopped coriander and mint leaves.

4. Mix well and cook till the gravy leaves the oil.

5. Add lemon juice and fried chicken pieces.

6. Mix well.

7. Add 3/4th of the fried onions.

8. Close the lid and cook for another one minute.

9. Chicken 65 gravy is ready.

For Cooking the Rice:

1. Soak rice for about half an hour.

2. After half an hour of soaking the rice, add 2 liters of water to a pan in which you are making the biryani.

3. Add salt, whole spices like cinnamon, cardamoms, black cloves, caraway seeds, chopped coriander and mint leaves.

4. Close the lid. When the water comes to boil, add soaked and well strained rice.

5. Stir at times and cook till the rice is 80 percent done, just like you cook the regular rice. Strain its water

Final Preparation:

1. Remove half of the semi cooked rice from the pan and layer the chicken 65 gravy over the remaining rice.

2. Now layer the rice which we have kept aside.

3. Add orange food color to milk.

4. Mix well and spread this milk over the layered rice.

5. Add lemon juice, clarified butter, chopped mint leaves, chopped coriander and the remaining fried onions.

6. Close the lid and cook on high flame for 1 - 2 min till the steam starts emerging out of the pan.

7. Cook on low flame for 10-15 min till the rice is fully done.

8. Keep changing the position of the pan for even cooking.

9. Mix from the bottom, dish out and serve hot with Tempered Curd or Dahi ka Raitha.