2lbs Chicken (cleaned and cut into medium size pieces)
4ozs Yougurt, 4ozs Ghee
1lb Rice (washed)
4ozs Onions (sliced finely)
1oz Ginger & Garlic (equal amounts crushed)
1 Lemon
1oz Almonds (ground), 2 Cinamon sticks
4-6 Cardimons, 1oz Milk
Qtr tspn Safron
2-3 Green Chilies
Half tspn Black Zeera
2-3 Cloves
Half tsp Garam Masala
(equal amounts of Black Zeera, Cardimons & Cinamon sticks, with 
half amount of cloves)
Salt to taste
Corriander and Fried Onions to Garnish

In a large bowl mix the chicken, yoghurt, almonds, chopped 
green chillies, ginger and garlic, salt, and ground garam 
masala.
To the mixture add half a teaspoon each of chilli powder and 
termeric. Marinate for at least 4-6 hours in the fridge.
Fry the onions in ghee until golden brown and crisp. Drain away 
any excess ghee and then remove the onions and spread over a 
large plate. This should keep the onions crispy. Once they have 
cooled crush the onions with your fingers and add this to the 
marinated chicken mixture.
In a large pan half fill with water and add salt, whole garam 
masala and one green chilli. Bring this to the boil and add 
thewashed rice and cook until the water boils. Once the water 
has boiled drain the rice in a colander and rinse with a little 
cold water.
Grease the saucepan generously with ghee and transfer the 
chicken mixture. Level the surface and now spread the rice 
evenlyover the chicken. Squeeze the lemon and pour the juice 
over the rice.Warm the milk and crush the safron into it. Pour 
the milf/safron mixture over the rice. Dot generously with 
ghee. To garnis h spread the fried onions and corriander over 
the rice.
Cover the saucepan tightly. Allow to steam on high heat for 
about 10 minutes and then lower the heat and cook for another 1 
and a half to 2 hours. Before removing the pan from the cookeer 
ensure that there is no moisture left in the chicken. This can 
be checked by simply listening for a sizling sound. If there is 
no sizzling then the Biryani is ready.serve with yogurt chutney