Degi Chicken Biryani Pulao

Ingredients

• 10⅞ cup oil
• 65¼ onions · sliced
• 21¾ kg chicken
• 21¾ tbsp coriander seeds
• 10⅞ tbsp fennel seeds
• Garlic cloves · few
• 21¾ piece ginger
• 43½ green chillies
• Whole garam masala · sabut garam masala
• 21¾ tomato · sliced
• Green and red chillies · as required
• 65¼ tbsp biryani masala
• 10⅞ tbsp crushed red chillies
• Salt to taste
• 174 cups water
• 65¼ cups rice · soaked
• 7¼ cup yogurt
• Lemon slices · for garnish
• Fresh mint leaves · for garnish

Instructions

1. Heat ½ cup oil in a pot and fry the sliced onions until golden brown. Remove and set aside.
2. In the same oil, add 1 kg chicken and cook until lightly golden.
3. Grind together: coriander seeds, fennel seeds, garlic cloves, ginger and green chillies.
4. Add this paste to the chicken.
5. Add whole garam masala, fried onions, sliced tomato, and green and red chillies.
6. Add biryani masala, crushed red chillies, and salt. Mix well.
7. Add 8 cups water and cook on low flame for 10-12 minutes until the chicken becomes tender.
8. Add soaked rice and cook until the water reduces to about 80%.
9. Add yogurt, garnish with lemon slices and mint leaves, cover, and give dum (steam) for 15 minutes.