Take a suitable vessel that can cook 1kg rice and 1 kg chicken. Place it on the big burner. (prefer 5 litres vessel so that we can avoid spill over while cooking)

• Add 400gms of thinly sliced onions in the vessel and pour in 200g cooking oil to fry the content. (prefer rice bran oil, palm oil, ground nut or refined sunflower oil).
• Add 1 gram each of cinnamon, cardamom and cloves to it.
• Fry the contents in high flame until the colour of onion becomes reddish-brown.
• Frying onion to reddish brown will give good flavor and taste to the biryani.
• When onion become reddish brown, turn the flame to low and add each handful of coriander leaves and mint leaves to the pan. Stir for 10 seconds.
• The mint and coriander leaves give good aroma to the biryani and will last throughout cooking.
• Add the ginger garlic paste – Ginger-garlic paste is one of the main ingredients which gives rich taste and flavor to the biryani.
• Add 1 tablespoon of red chili powder and then 3 green chilies and stir well for 10 seconds.
• The secret behind adding chili powder is that it will mix well in oil and give good colour to the biryani.
• Now, add 200ml of curd. Stir the contents well for 10 seconds.
• Add 400g of sliced tomatoes. Stir fry it for at least 5 minutes in high flame. (After 5 minutes of stir-frying tomatoes) à then add 2 table spoons of iodized salt.
• Add the ‘country chicken’ (naatu kozhi) pieces – stir so that masala blends well with all the chicken pieces.
• Pour 1 litre of water. Stir for 20 seconds.
• Close the vessel with a suitable lid. Keep the flame in LOW.
• Let the water boil and chicken pieces will start to cook.
• Let this cooking process happen for 25 to 30 or 40 minutes.
• After 30 minutes of cooking, open the lid, take a piece of chicken and check if its cooked.
• We can confirm that the chicken pieces got cooked if it breaks smoothly when we break.
• Also take a little of masala water from the middle, and check if the spiciness and saltness level is correct.
• If we need, now we can add little of red chilli powder, salt or lime juice (for sourness).
• Now, it’s time to cook our rice – Please put the rice in another vessel with 3 litres of water.
• Let the water boil, and rice also will start cooked.
• Please remove the rice in a “half cooked” state.
• Then we need to add this “half-cooked” rice and let it get fully cooked in dum process.
• Add the “half cooked” rice into the vessel with chicken and masala.
• Pour a little of water so that all the rice and chicken pieces get dipped completely.
• Close the vessel with a lid, keep flame in high and allow the contents to boil for approximately 2 minutes.
• After 2 minutes, remove the lid, and once again stir the contents from the bottom of vessel to mix the contents well.
• Stir gently in the middle of vessel for 10 seconds.
• Then check to make sure that the rice and chicken pieces are all under water.
• Now, close the vessel with a lid. (Make sure that the lid is tightly closed by keeping a weight on the lid – also make sure no steam comes out.) Keep the flame in low (simmer).
• Allow the contents to cook for 15 minutes in low flame with the lids tightly closed.
• After 15 minutes, remove the lid, check if the water is completely dried till the bottom.
• If still water is there, we can again close the lid and let it boil for another 1 or 2 minutes.
• Off the flame and your most awaited country chicken biryani is ready.
• This 1 kg biryani can serve 6 people and taste good with Onion Raitha and Brinjal Chutney.