Chicken biriyani is one of the desired dishes in Bangali cuisine. It's nearly impossible to find anyone who doesn't love biriyani. It's not easy to prepare so mostly I try to have this authentic food in a restaurant. But sometimes, you know, a lazy cook like me also try biriyani at home.

This is how it looked like after platting.

If you don't try to risk yourself, you can use the ready mix. There is a different well known ready mix for biriyani available in the market. Try them as per your taste. I usually use ready mix masala because arranging all the masala to prepare a single dish is a hassle.

Ingredients you need!

• Fragrant rice (Polao rice)
• Ghee (clarified butter)
• Chicken (I have used the skinless Broiler one)
• Oil
• Salt
• Turmeric
• Cilli
• Potato

For dressing

• Tomato
• Yogurt
• Sugar

For the masala

• I'm including a list of masala you may need. As I have used the ready mix, they have all of them in the right proportion. You may need - pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions and, garlic. Also saffron for fragrance. You see, the list is huge, so it's better to use a ready mix.

The preparation!

Marinate the chicken for half an hour with salt, pepper, a pinch of turmeric and give it a rest.

Fry it in vegetable oil for one minute.

Boil the rice for a few minutes like 3-5 and soak the water.

Cook the chicken with all the ingredients along with onion, garlic and ginger paste. Cook it well for another 15 minutes.

Put the rice in the cooked chicken.

Mix it well.

Mix the pre-fried potato slices. Put sliced tomatoes, one teaspoon sugar and cover with lead and cook in slow heat for 15 minutes.

And you are done.

Plate it with salad and drinks.

Try it. You will love the fragrance and the authentic flavor.

This is my entry to Qurator's Tasty Tuesday #106. If you are interested, you can click on the link and find the detail. I'm also entering @foodfightfriday by this post. Use #fff tag if you also like to enter. And find the detail on their profile.

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