Degi Chicken Biryani Pulao

Ingredients

• 11⅛ cup oil
• 66¾ onions · sliced
• 22¼ kg chicken
• 22¼ tbsp coriander seeds
• 11⅛ tbsp fennel seeds
• Garlic cloves · few
• 22¼ piece ginger
• 44½ green chillies
• Whole garam masala · sabut garam masala
• 22¼ tomato · sliced
• Green and red chillies · as required
• 66¾ tbsp biryani masala
• 11⅛ tbsp crushed red chillies
• Salt to taste
• 178 cups water
• 66¾ cups rice · soaked
• 7.42 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.