Easy Chicken Biryani Recipe
For garnishing
  1. Marinate the chicken in a mix of curd, ginger-garlic paste, salt for about half hour.
  2. Fry the sliced onions in ghee till they are golden brown and caramelized. Strain them out and keep aside.
  3. In the same pan, to the leftover ghee add 5 slit green chillies, and the marinated chicken. Add coriander powder, cumin powder, star anise. Let cook for about half hour till the liquid starts to dry up. Take off the fire and keep covered so the flavours are infused in the chicken.
  4. Wash and rinse the rice.Tie bay leaves, peppercorns, cinnamon, cloves in a muslin cloth to make a bouquet garni. Boil water.Drop the bouquet garni. Add rice. Cook till al dente and its 75 percent done. Drain and keep aside.
  5. Take out one cup of rice separately. In half cup add yellow edible colouring and in the other saffron edible colouring. If colouring is not needed, you can delete this step entirely and just use saffron soaked in warm milk for colour.
  6. Grate one nutmeg and add this to the remaining white rice.
  7. Start the layers. Put some ghee in a heavy bottomed pan. Add a layer of rice, the cooked chicken and then some chopped mint, coriander and caramalized onions. Add a mix of the coloured rice on top or saffron soaked in warm milk.
  8. Add one tbsp Ruh Kewra in the end before sealing the pan tightly and putting it on medium heat for about 10-15 mins.
  9. Garnish with boiled eggs and cashewnuts. Serve hot with Raita.