Ingredients :
Chicken 65
500g Boneless Chicken Thighs
1tsp Salt
1tbsp Ginger Garlic Paste
2tbsp Hing Curd
1tsp Coriander Powder
1tsp Degi Mirch Powder
1tsp Kashmiri Red Chilli Powder
1/2tsp Cumin Powder
1/2tsp Turmeric Powder
1/2tsp Black Pepper Powder
1/2tsp Garam Masala
4 - 5 Curry Leaves (finely Chopped)
1/4tsp Orange Red Food Color
1 Egg
2tbsp Rice Flour
3tbsp Cornflour
Oil to Deep Fry

Biryani Gravy :
1 Cup Oil
3 - 4 Medium Sized Onions
3 Medium Sized Tomatoes
Few Mint Leaves
Few Curry Leaves
2tbsp Ginger Garlic Paste
10 Green Chillies
5tbsp Curd
1.5tbsp Biryani Masala
1tbsp Kashmiri Red Chilli Powder
1tsp Salt
1tsp Chicken Powder
1tsp Sugar
1 Cup Water

Biryani Rice
500g Basmati Rice
4 litres Water
1tsp Cumin Seeds
10 Black Pepper Corns
4 Cloves
4 Green Cardamoms
1 Star Anise
2 inch Cinnamon Stick
1 Bay Leaf
Chopped Coriander
Few Mint Leaves
2tbsp Salt
1tbsp Oil
Slices of 1 Lemon

Layering Biryani
Oil from the Biryani Gravy
1/2tbsp Kewra
Saffron Yellow Color
Birista
Chopped Coriander
2tbsp Ghee
1/2 Cup Boiled Rice Water

Method :
1. Cut the boneless chicken into vite size pieces.
2. Marinate chicken with salt, ginger garkic paste, hung curd, mentioned spices, rice flour, cornflour, chopped curry leaves, orange red food color and an Egg for 30 mins.
3. Heat oil and deep fry chicken on medium flame in batches for 3 - 4 mins only.
4. Wash basmati rice 3 - 4 times and soak for 20 - 30 mins.
5. Add 4 litres water in a big vessel along with the mentioned whole spices, lemon slices, salt, oil, soaked rice, mint leaves and chopped coriander leaves. Cook the rice 60 - 70% and strain. Discard the whole spices and lemon slices.
6. For Biryani Gravy, heat oil in a pan and add sliced onions to it. Fry till light golden brown. Reserve a little for the layering.
7. Add sliced tomatoes, mint leaves, ginger garlic paste, slitted chillies, curry leaves. Cook till the tomatoes are soft.
8. Add beaten yogurt, salt, red chilli powder, biryani masala, chicken powder and sugar. Cook till the oil separates from masala.
9. Add water and half the fried chicken 65. Reserve the other half for layering. Mix well and bring to a boil. Remove a little oil from the biryani gravy for the layering.
10. Add the basmati rice, the biryani gravy oil, fried chiken, chopped coriander, kewra water, fried onions, boiled rice water and ghee. Cover with silver foil and place the lid on it. Cook on high flame for 2 - 3 mins, then cook on low flame for 20 mins.
11. Alfter 20 mins turn off the flame and allow it to rest for 15 - 20 mins. Do not serve immediately.
12. Once it has rested for 15 - 20 mins you can open the rice gently from once side and serve with sirke wale pyaaz.