chicken biryani recipe - hyderabadi chicken biryani - how to make Restaurant Spicy chicken

The tasty chicken biryani

this recipe is so tasty in chicken brinay 
Ingredients
• 4 tablespoons vegetable oil 
• 4 small potatoes, peeled and halved 
• 6 eggs, boiled and peeled
• 3-4 large onions, sliced 
• 2 cloves garlic, paste
• 1 tablespoon paste fresh ginger root 
• 1/2 teaspoon chili powder 
• 1/2 teaspoon ground turmeric 
• 1 teaspoon salt (according to taste)
• 2 to 3 medium tomatoes, chopped 
• 2 to 3 green chilies (according to taste)
• 2 tablespoons plain yogurt 
• 15-20 fresh mint leaves 
• 2 tablespoon chopped fresh cilantro leaves
• 3 pounds skinless chicken pieces (thigh and leg)
• 8 pods green cardamom 
• 10 pods black cardamom 
• 5-6 bay leaves
• 8 whole cloves 
• 1 (1 inch) piece cinnamon stick 
• 1 pound basmati rice 
• 1 1/2 teaspoons salt

Directions
1. Clean and wash the chicken. Marinate the chicken with yogurt, salt, turmeric, and chili powder for 2 hrs.

2. In a large skillet, add vegetable oil and fry the onion until onion is soft and golden. Add garlic and ginger paste and the whole spices. Fry, stirring constantly for 5 minutes. Add green chilies and tomatoes and fry for another 5 minutes. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan. 

3. When the mixture is thick and smooth, add the marinated chicken pieces and potatoes and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy. 

4. Wash rice well and soak for 30 minutes. 

5.Take plenty of water in a big boil and put salt and boil it. Once water start boiling then drain the soaked rice and put it in the boiling water. Boil it again on a high flame for about 5-7 minutes. 

6. Par cook the rice (meaning 3/4 cooked and rest will get cooked later). Do not over boil the rice. 

7. Add the mint and cilantro leaves and the eggs on top of the cooked chicken. Drain and add the rice on top of the mint and eggs. 

8. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. 
9. Spoon the biryani onto a warm serving dish