Muslim's Chicken Biryani- Fail-Safe Recipe

This is an authentic Muslim biryani recipe which i got from a local caterer who caters delicious food for Muslim weddings. Everyone calls him "Bhai" he is very humble and generous to share his trade secret with me.

Muslim Biryani Recipe

Ingredients
Chicken pieces with bone-1 kg( 2 pounds)
Basmati Rice uncooked( India Gate Classic)-4 cups( 960 gms or 1 kg)
Onion large( chopped)-4 nos
Tomato medium( chopped)-4 nos
Green chilli-14 nos( +/-)
Ginger-2" pieces
Garlic cloves( peeled)-12
Thick curd/ Yogurt- 3 tbsp
Mint/ Pudina leaves( chopped)-1 bunch
Coriander leaves( chopped)-1/2 bunchTurmeric powder-1/2 tsp
Biryani Essence( Tiger Brand)- 1 tsp( optional)
Salt to taste
Water-6 cups
Oil or Ghee- 1/4 cup

For tempering

Bay leaf-4

Cinnamon-2" piece

Cardamom-8

Cloves-8

To serve with Biryani

Boiled Eggs- 6

Chicken Chalna <-----click Chicken Chalna for recipe.

Muslim's Chicken Biryani Recipe

Method

Clean and wash the chicken pieces. 
Soak basmati rice in 6 cupwater for half an hour. 
Grind the green chillis, ginger and garlic together to a smooth paste.
Heat oil or ghee in a pan, when oil is hot add the bay leafs, cinnamon, cloves and cardamoms and fry until the aroma of spices rise.
Next add the onions to the frying spices and fry till the onion turns golden brown.
Now add the ground ginger, garlic and green chilli paste to the onions and fry till the raw smell of paste leaves.
Add the chicken pieces to the onions and sauté till the chicken pieces are lightly browned.
Add the chopped mint and coriander leaves( reserve some mint and coriander leaves to garnish) to the chicken and stir fry well.
Now add the chopped tomatoes, curd, turmeric powder and required salt to the chicken and saute for few more mins until tomatoes are cooked.
Add water in which basmati rice soaked to the chicken mixture, cover the pan with a lid, bring the chicken gravy to boil and check for salt.
When the chicken gravy starts boiling, add the soaked basmati  rice to the boiling chicken gravy.
Gently stir the rice, until 3/4th of the chicken gravy is absorbed by the rice.
Again cover the pan tightly with lid, reduce the heat to medium and cook the rice for 10 mins or until the rice is tender.
Once the rice is cooked, add the reserved mint and coriander leaves to the Biryani and gently stir the Biryani

Chicken Biryani Muslim Style