Chicken Biryani

In a pan, heat some oil and add the spices along with onion (chopped) and green chilli. Saute for a while.

Add the marinated chicken and cook for 5-6 minutes.

Then add 2 cups of boiling water, cover, and cook on medium to low heat for 10-15 minutes.

Once 80% cooked, add beresta,sweet yoghurt, powdered milk, and tasting salt. Cook for 2-3 minutes.

Wash the rice thoroughly and soak it in water for a while. Drain the water.

In the same pan, heat some oil and add the spices, along with onion (chopped), ginger-garlic paste, and cumin powder. Cook for 3-4 minutes.

Add the rice, salt, and cook for another 3-4 minutes on medium flame. Stir well.

Add 4.5 cups of warm water (or 5 cups if needed), and garam masala powder. Mix well.

Let the water come to a boil and then add the partially cooked chicken. Cook on low heat until the rice is fully cooked

After 10 minutes, add beresta, green chilies, kewra water, rose water, and ghee. Mix gently.

Cover and let it rest for 7-8 minutes before serving.

Serve the chicken biryani hot and enjoy!