Restaurant Style Eid Special Chicken Biryani

This is easy to make and wonderful in taste.  The outcome of the recipe is as good as the restaurant style and what could be a better feeling than getting restaurant like flavors at home. In this biryani recipe, I have used the chicken, marinated it with some aromatic spices and herbs. The following step is cooking of the rice and adding the marinated chicken to it and giving dum. I hope this wonderful chicken biryani recipe is loved by all of them and hope to receive feedbacks after trying out the recipe.

Here, in this recipe I have made use of basmati rice and making use of basmati rice for dum biryani recipes is highly recommended to get restaurant like flavors in the biryani. Here’s the recipe.
Ingredients
For Chicken Masala
Ghee - 2 tsp 
Oil - 3 tsp 
Peeled Potatoes-2(small)
Bay Leaf - 2
Cinnamon Sticks 1 inch - 2
Cloves-4
Cardamom- 3
For Chicken Marination 
Chicken - 2 lb.
Chilli Powder - 1 1/2 tsp
Turmeric Powder- 1/2 tsp
Yogurt/Curd-1 Cup
Large Onion - 1 cup ( golden fry)
Ginger Garlic Paste - 2 tsp
Chopped Tomatoes - 1 cup
Salt as required 
Chopped Coriander Leaves- a handful 
Chopped Mint Leaves- a handful 





For Rice 
Basmati Rice - 500 g ( soak it for at least 20 minuets)
Ghee - 2 tsp 
Oil - 1 tsp
Bay Leaf -1
Cardamom - 3
Cinnamon Sticks - 1 inch
Cloves-4
Black Peppercorn-8
Water as required 
Salt as required 
For Garnish 
Chopped Coriander Leaves - few
Mint Leaves- few
Method 
In a pan, and ghee and oil once it heats up add Garamond Masala ( cinnamon sticks, cloves, bay leaf, cardamom and peppercorn), lower the flame and add water and salt.

Add the soaked rice to the boiling water and let it cook on high flame. When it’s 3/4 th cooked drain t
the rice.




In a pan , heat oil and ghee, once it heats well, add Garamond Masala and peeled potatoes and cook until the potatoes turn golden brown.
Marinate the chicken by adding the ingredients which are under for chicken marination.

 
Then add the marinated chicken into the pan and mix well, the add water.
Cover it with a lid and cook on medium flame till it’s done.
Now place the cooked rice into the chicken and cover with lid on it and cook it on high flame for 8 minuets 
and low flame for 2 minuets
.

Garnish it with fresh mint leaves and chopped coriander leaves. Serve with Arita!