Degi Special Biryani....

Ingredients:
Chicken - 1/2 KG

Ghee +oil

Potatoes - 2 to 3

Rice - 750 Grams (3 cups)

Onions - 3 medium sized, chopped and fried

Ginger Garlic pst 1 tbsp

Green Chili - 4 to 5

Salt - 2 tbsp

Red Chili pwd - 1 Tbsp

Turmeric pwd - 1 Tsp

Kewra essence - 1 tbsp

Garam Masala Whole - 

Should have clove 4 to 5,Black peppercorns 10 to 12, Cinnamon 1 piece, Green cardamom 2 pieces, Black cardamom 2 pieces, Jaifal Jawetri 4 pieces, White cumin 1 Tbsp star anise 3 Bay leaf 2

Procedure :

Peel n cut potatoes in halves.Fry the potatoes.Soak in a pinch of yellow food color in two tbsp of water.

Take a large pan and bring the water to boil.Add  3-4 tsp salt along wd lime juice n bay leaf.When the rice is half done drain in a stainer.

Heat oil in a pan and fry onions till golden brown. Move half of it to absorbent paper.

To the remaining half in the pan add the  chicken and ginger garlic and cook.Then add the spices. Mix the Garam Masala and food colour to the yoghurt and add it inCook until the oil rises. Add some water so that the potatoes can become tender. Once the potatoes are tender take it off the heat add kewra essence and set it aside.

Prepare the fried onions, and chilies for the Dam.Boil the rice.Set the layer of the chicken gravy. Next add the layer of rice. Next add the fried onions,  chilies prepared earlier on top.

Cover tightly n transfer the Handi to a hot Tava (flat Pan) to prevent the biryani from sticking to the bottom. Cook on high flame for 5 mnts then let it cook on very low heat for 20-30 mnts.

To serve, gently stir d rice and dish out into the serving dish ,along wd some salad n raita.