Filipina Cooks Chicken Biriyani

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Recipe
Ingredients:
Biryani Masala:
I. Cinnamon Stick. (Must)
II. Clove. (6-10pcs) (Must)
III. Green Cardamom (6pcs) (Must)
IV. Black Cardamom(3-4pcs) (Must)
V. Mace (half flower) (Must)
VI. Nutmeg (1/4 part) (Must)
VII. Black Pepper(4-6pcs) (Must)
VIII. Star Anise (1pcs) (Optional)
IX. Tailed Pepper(4-5pcs) (Optional)
X. Black Cumin Seeds/Caraway Seeds(1spoon) (Must)
Roast the masala in a frying pan till the smell comes out. Close the gas then rest it for 2 min. put the Spices in the grinder and grind it well.
Saffron water mix:
Take 6 to 10 strand of Saffron. Take 1 cup tea cup add half with warm water and half with warm milk.
Add the saffron strand,1 spoon of Kevda Water, 1 spoon of rose water and 1 drop of Biryani Essence (Meetha Atar) in it.
Ginger Garlic Water: mix 3spoon of ginger garlic paste in 1 cup of water. stain the water and throw away the residue.
Other Ingredients:
I. Basmati Rice-1.2kg.
II. Chicken cut-1.5kg
III. Onion slice cut: 600gms.
IV. Potato big cut in half: 6-8 potato.
V. White oil: 150ml.
VI. Ghee: 2-3 spoon.
VII. Turmeric :1 spoon.
VIII. Kashmiri Chili powder: 3-6spoon.
IX. Plain Yogurt: 100gms.
X. Salt as per taste.
Process:
Part -I: Clean the rice and soak it in water for 1hour.
Part -II: Take a Deg put it on the gas. Add 150ml of While Oil in it. After the oil is heated add pour the onion slices. Add little salt and fry the onion till it become little reddish. Add the warm 500ml water in it. After 5min add 1 spoon of Turmeric and 3-4spoon of Kashmiri Chili in the same. Now let it cook for 5 min. Pour the entire thing in a pressure cooker. Then add the peeled potato in the pressure cooker. Put little more salt and stir it. The close the lid and wait for 3 whistles. Make sure the potato is 80% cooked. Take out the potato and set it aside.
Part-III: Add the Ginger Garlic Water in the onion gravy. Add half of the Masala Mix in the same let it cook for 2 min then add the Yogurt in the gravy. Stir it well then add the Chicken in the Gravy. Add salt if required. Pressure cooks till it is 80% cooked.
Part-IV: Take out the Chicken and set it aside. Now reduce the gravy in half.
Part-V: Now Take the rice and cook. add few pcs of green cardamom, 1 stick of cinnamon and few clove in the water. Also add 2-3 drop of oil in the water, this will make the rice non sticky. Cook the rice 90% and drain the rice.
Final Assembly: Take a Lagaan or a Deg, put the chicken and the potato as the base layer. Add the reduced gravy in it. Now sprinkle the rest masala mix. Also sprinkle the handful of milk powder on it. Add the rice on top of the layer. Now pour the Ghee and pour the saffron water on it. Seal it off with Aluminum Foil.
Putting in Dum: Now place a tawa on the gas. Place the Deg /Lagaan on the tawa. Put the flame on high for 10 min. Then on low flame on 20min. Close the gas and let it rest for 20min. Open the seal after 20min. your delicious biryani is ready.