INGREDIENTS Chicken legs Fried potatoes Hard boiled eggs Fried onions Basmati rice Saffron milk Rose water Kewra water Ginger garlic paste Olive oil Multiple herbs & spices
Roast the cumin seeds, peppercorns, cardamom, nutmeg, cinnamon, cloves, mace, and allspice then grind into a spice powder.
Soak basmati rice for 30-minutes in water.
Marinade chicken legs in a mixture of plain yogurt, salt, red pepper flakes, ginger garlic paste, green chiles, fried onions, and lemon juice for 30 to 45 minutes.
Prepare the basmati rice with bay leaf, cinnamon stick, cardamom, oil, salt, and cloves. Once 80% cooked, remove and drain then spread out on a plate to cool.
While the rice cooks, pour the chicken in its marinade into a skillet and cook, stirring and turning regularly, for 10 to 15 minutes until the chicken is cooked through.
Assemble the biryani by greasing a stockpot and placing bay leaves in the bottom then layering the rice, chicken, potatoes, biryani masala, saffron milk, rose water, and kewra water 2 to 3 times.
Make the final layer rice then top with sliced eggs. Cover and simmer over low heat for 15 minutes before serving.