Handi Biryani 

Ingredients

• For the rice:
• 4 cups Water (boiling)
• 1 1/2 cups Rice (washed)
• 2 tbsp Oil
• 2 Bay leaves
• 2 Green cardamom
• 1 Black cardamom
• 2-3 Laung
• 1 tbsp Cumin seeds
• For the vegetable layer:
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 2 Onions, sliced
• 1 Capsicum, sliced
• 1 Potatoes (diced), boiled
• Salt
• For the chicken layer:
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 2 Bedki red chillies
• 1 Onion, sliced
• 2 tbsp Ginger garlic paste
• 1 tsp Turmeric powder
• 1 tsp Red chilli powder
• 1 tsp Zeera powder
• 1 tsp Coriander powder
• 1 Green chilli, chopped
• 1/2 kg Chicken (seasoned with some salt)
• 2 tsp Sugar
• 2 Tomatoes, sliced
• 3-4 tbsp Curd
• For the milk layer:
• 1 cup Milk
• 3-4 Saffron strands
• 2-3 tbsp Butter

Directions

Prepare the rice:

1. Boil 4 cups of water in a pan.
2. In a saucepan, heat oil and add bay leaf, green cardamom, brown cardamom, cloves and cumin. Stir for 3 to 5 minutes.
3. Wash and soak rice in the saucepan and toast the rice before cooking it.
4. Add the hot water and bring it to a boil
5. Drain the rice in a large colander, spread in a big plate, cool.

Prepare the vegetable layer:

1. In a pan, add 2 tablespoon of oil, few cumin seeds, chopped julienned onions and stir for 2 minutes.
2. Add chopped capsicum and toss for 2 minutes.
3. Add oil in the same pan and fry chopped boil potatoes.
4. Add salt for seasoning. Stir 2 minutes and keep it aside.

Prepare the chicken layer:

1. In another pan, heat oil. Add 3 – 5 bedaki chillies, cumin seeds, ginger garlic paste, turmeric powder, red chilly powder, cumin, coriander powder.
2. Add a couple of drops of oil and stir for 2 minutes. Season it with sea salt.
3. Add the chicken and stir for 2 minutes.
4. Add sugar and tomatoes. Cook for 10 minutes.

Prpeare the milk layer:

1. In a handi, pour some chicken gravy.
2. Take half the rice and spread at the bottom, over the gravy.
3. Top with layer of chicken and a bit of the gravy.
4. Add most of the rice over this layer.
5. Top with layer of vegetables and spread over rice.
6. Sprinkle saffron infused milk and some lime juice.
7. With a spoon, draw lines across the layers.
8. Cover with lid and seal edges with dough.
9. Cook on a low flame for 30 minutes.
10. Serve hot along with a raita or salan.