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1 cup of cooked chicken with gravy
2 cup Basmati rice.
4 tbp milk
A pinch of Saffron or orange food coloring.
Salt to taste
Mint leaves.
Spices
I bay leaf
2 cloves
1 inch Cinnamon stick
Preparation
In a cheese cloth tie up the spices into a small bundle. Wash the two cups of rice separately a few times to discard the excess starch away and set them aside.
In a large pot filled with water parboil first cup of rice with salt, milk and dry spices. Drain the water away and discard the spices. Spread out the cooked rice over a wide surface and let cool.
In a large pot filled with water parboil the second cup of rice with salt and a pinch of saffron or a pinch of orange food coloring. With the help of a strainer discard the excess starchy water. Spread out the rice on a wide surface or a cookie pan to cool.
Now begins the fun part--In a 6 inch baking dish layer the rice and the chicken one after the other forming multiple layers just like in Lasagna.
Spread half of the white rice as a bottom layer and pour half of the chicken and gravy over it. Spread out half of the saffron rice over the gravy and then layer it with white rice—chicken—saffron rice and so forth. If you end up goofing up on the layers it’s ok. Add mint leaves between each layer and finally cover the dish with aluminum foil. Warm up the oven to 375F and cook it covered for 15 min. Set aside covered for another 15min and then serve. Carefully scoop out the Biryani from the bottom of a corner of the baking dish and lower it over the serving plate and enjoy!
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