Ingredients

• 10 lbs - chicken breast
• 15 cups - basmati rice
• 1 lb - yogurt
• 1 lb - sour cream
• 10 - onions, big
• 4 - lemons
• 10 tsp - fresh ginger paste
• 10 tsp - fresh garlic paste
• 20 g - whole cinnamon, cloves, shai jeera and cardamom
• 100 g - green chillies
• 2 bunches - fresh coriander
• 2 bunches - fresh mint
• 1 litre - oil for frying the onions
• milk and butter as required
• saffron as needed
• salt as per taste

How to Make Chicken Briyani

• Slice the onions finely.
• Fry until golden brown and keep aside.
• Keep the oil to cook the chicken.
• Cut the chicken breast into 2-inch pieces.
• Marinate with lemon juice, salt, yogurt, ginger, garlic paste, half of the cinnamon, cloves, shai zeera, cardamom, saffron, green chilli paste, finely cut coriander and mint.
• In a big pan, cook the chicken in oil until the liquid evaporates.
• Wash the rice and leave it to soak in enough water for an hour.
• Take a cooking vessel large enough to hold the rice.
• Fill half of it with water to boil. Add salt and the remaining of cinnamon.
• When the water starts boiling, drain the rice and add to the boiling water.
• Continue to stir until half cooked.
• Drain the half cooked rice into big strainer.
• Take a full size pan and spread a layer of cooked rice. Add a layer of cooked chicken and add a layer of remaining rice.
• Sprinkle some milk and a stick of butter.
• Cover firmly with aluminium foil and bake for 40 minutes in an oven at 400 degrees C.