Chicken biryani

First wash the rice twice a day with water. Then soak it and keep it for 10 minutes.

• As long as the rice is dying, wash the chicken and clean it. Keep the chicken in a separate vessel after watering.
  After this, cut onions and tomatoes separately.
• Finely chop coriander leaves and mint leaves.
  Now put ghee in a pan and keep it warm to medium flame.
  When the ghee is warmed, add onion, green cardamom, large cardamom and fry until golden. Then put chicken pieces in it and fry it well.
  (Know the recipe for making Hyderabadi Biryani)
  When the chicken is rinsed properly, add chopped tomatoes, ginger, garlic paste, green chilli, curd, biryani masala and a little salt and mix well.
• Cook more chicken for 10-12 minutes by slowing down the flame. When the chicken grinds become soft then close the flame.
  After this, add 2-3 liters of water in rice cooker vessel and rice and a little salt and put it in a high flame to boil.
  
  When the rice comes to boil and it grows half, then stop the flame.
• Filter the rice and spread it on a large plate.
  Now put a large pan or a deep bottom vessel in a low flame.
  After this, place one layer rice in it, spread half the chicken over it. Remember we have to make two layers of rice and chicken.