Hyderabadi Chicken Biryani

Chicken   1/2 kg
Basmati Rice  1/2 kg
Curd  500gms
Ginger-Garlic Paste  4 tsp
Oil
Cinnamon Sticks 1-2
Black Cardamom
Bay Leaf 1
Black Pepper Whole  1/2 tsp
Pods Clove  3-4
Big Onions finely sliced
Tomato Puree 1/2 cup
Red Chilli Powder 1/2 tsp
Dhaniya Powder 2tsp
Green Elachi Powder 1/4 tsp
Green Chillies 4 chopped
Coriander Leaves 1/2 cup chopped
Saffron 2pinch
Green Elachi Cardamom 3-4
Desi Ghee 1cup
Salt to taste
Eggs 2

Method:-
              Marinate chicken with ginger-garlic paste & curd for 1hr. Heat oil add cinnamom sticks,black cardamom,gree cardamom,bay leaves,black pepper whole,clove cook for 1-2min add sliced onions & fry on low flame till golden brown. Then add tomato puree,red chilli,dhaniya powder,green cardomam,salt and marinated chicken and cook for 10min. Add 1 cup water cook further for 10min or till chicken is tender. Add green chilli chopped & cook for 5min. Finally, add chopped corinader leaves at last.
              Meanwhile,chicken is being cooked,Boil rice separately to approx.50% semi cooked. Add salt & saffron to taste in rice during boiling.
              Spread a layer of half the quantity of semi cooked rice in a heavy bottom vessel,put a layer of half the quantity cooked chicken above rice layer. Then again spread a layer of balance semi cooked rice and above it a layer of balance cooked chicken sprinkle melted Desi ghee,fried onions,coriander leaves,mint leaves,garam masala powder and chopped ginger. Cover it & cook on low flame for another 5-6mins. Finally add rose water & delicious Biryani is ready to serve. Serve hot with boiled eggs halves,lemon rings and dhaniya leaves.
*SERVE HOT*