Chicken Biryani is the best experiment on rice you can eat, :*

Ingredients:

Chicken: 1.25 Kg
Rice: 1 Kg
Garlic and Ginger (Ground): 2 tablespoons
Salt: As per taste
Medium Onions: 3 (Thin Sliced)
Medium Tomatoes: 6 (Thin Sliced)
Beaten Yogurt: 1 cup
White Cumin: 1 teaspoon
Ground Turmeric: 1 teaspoon
Red Chili Ground: 2 tablespoons
Coriander Powder: 1 tablespoon
Ground Spice Mixture (Garam Masala): 1 tablespoon
Green Chilies: 6 to 8 (Thin Chopped)
Green Coriander: Half gathi (Bunch)
Mint: Half gathi (Bunch)
Whole Spice Mixture (Garam Masala): 2 tablespoons
Yellow Food Color: 1 pinch
Vetiver Essence (Kewra): Some drops
Milk: 1 cup
Cooking Oil: 1 cup

Method

First put oil in a pot and heat it well. Then put SABUT spice mixture (garam masala) and then add onions and fry until they are golden.
Add tomatoes when onions are brown. When tomatoes get tender and separated with oil, add the chicken. Mix the chicken with paste and then add spices including salt, red chili, turmeric, coriander powder, cumin and spice mixture (garam masala) and cook for two minutes.
Add yogurt and mix well. Cook it for some time until chicken becomes tender.
When chicken get tender and oil comes up, add green coriander, mint and green chili.
Now keep it on stove on light flame (dam) for 3 to 4 minutes. Biryani qorma (ingredients mixture) is ready.
Now heat up water in a pot for boiling the rice. Add 4 to 5 cloves, 5 to 6 black peppercorns, one large cinnamon and 2 to 3 bay leaves and boil the water.
When water is boiled put rice in the pot. After boiling, when one kanni is left, sift rice to drain water.
Then take a large pot and spread biryani qorma (ingredients mixture) and then spread the rice. Add yellow food coloring in the milk and pour it on the rice. Add a few drops of vetiver essence (kewra) in the pot. Now add the pot covered on stove on light flame (dam).
Your tasty chicken biryani is ready.