This biryani is very easy to make, the delicate flavors and layers make this an aromatic dish. Step by step tutorial will make it easy for you to achieve the same results in the comfort of your home. Broiled chicken and long grain rice with homemade fried onions mixed with fragrant spices makes this dish a finger linking crowd pleasing meal.
If you are going to bake this, preheat oven to 400 degrees and cook it for 8 minuets on each side once it is completely cooked then broil it.

4 lbs of chicken cut and clean slit if the pieces are too big Marination for chicken
2 tbsp olive oil for maination
1,5 tsp sambal
2 tbsp fresh garlic and ginger
2 tbsp green chutney
2 tbsp paprika
1 tbsp cayenne
2 tbsp garam masala
1 tsp coriander powder
1 tsp turmeric
2 tbsp lemon pepper
1 tsp cumin powder salt to taste
4 tbsp lemon juice
1 cup fried onions (only for layering)
1 cup fresh cilantro chopped (only for garnish)
4 cups long grain basmati rice washed and soaked Biryani Masala

7 to 8 bay leaves
2 red dried chili peppers
1 large cinnamon stick
7 to 8 cloves
7 to 8 cardamon pods
3 tbsp paprika
1 tsp cayenne
1 tsp garam masala (add more if you want to have a stronger flavor)
2 tsp fresh ginger and garlic
2 tsp green chutney
8 roma tomatoes chopped in small pieces
2 large onions sliced thinly
4 tbsp thick yogurt
1/2 tsp salt
2 tbsp olive oil to fry the onions
2 tbsp hot water mixed with 10 to 12 strands of saffron (keep aside and this will be used for layering)

Method: Let’s start by marinating the chicken with the olive oil, and all the spices mentioned above including the lemon juice, let marinate for at least 20 minutes and if you have time then the more it marinates the more flavorful it will be, keep this chicken aside. In a big pot add the olive oil and let it come to temperature, next add the onions and sauté for a minute before you add the ginger and garlic, green chutney, and all of the whole spices, cook this for a while until you get a nice golden color to the onions, next add the tomatoes and cook this down until the tomatoes break down and you have thick paste, add some water and now keep it aside. Bake the chicken and make sure and turn it tat this time pour the gravy mixture in the tomato mixture and put the chicken back in the oven to broil, make sure not to burn the chicken, once it is nice and charred take it out and keep it aside. Boil the rice in 8 cups of water where it is cooked about 85 percent, drain and keep the rice aside. Start layering the biryani by dividing the chicken mixture in two, start by putting the first layer of the chicken mixture followed by half of the rice, half of the saffron, half of the onions, half of the cilantro and repeat with the second layer in the same sequence. Cover with a tight lid and put it back on the stove for about 30 minutes on med high heat making sure it doesn’t burn on the bottom. Your biryani is now ready to eat.

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