Hyderabadi Chicken Biriyani

INGREDIENTS 
500 grams        chicken
2cups               rice(basmati)
8cloves            lavanga
1/4tbsp            jeera
1/2tbsp            masala items
1/2tbsp            garam masala
1tbsp            gingergarlic paste
1tbsp               redchilli powder
1/2tbsp            tumeric powder
1cup                yogrut(curd)
4-5tbsp            oil
salt                   to taste
corriander         few
pudina leaves    few

DIRECTIONS

1. Take chicken(washed) in a bowl and add ginger garlic paste,masala items/garammasala,redchilli powder,tumeric powder,salt,corriender,pudina leaves ,oil and finally curd and mix it well and marinate(keep aside) for 30 minutes 
2. Meanwhile take a pan for cooking rice
3. Now take d 4 to 5 glasses of water  and add oil and jeera and  sufficent salt to it
4. When u put salt 1st have a taste of that water and then add salt if needed
5.  After getting 1st boil of water now take 2 cups of rice and add to that water and cook  50% ,it should not be boiled fully.
6. After boiling/cooking rice for 50% on stove,in a vessel (not in cooker) on a low or  medium flame drain the water.You should keep on checking the rice  .
7. Now take a cooking vessel and  take the kept aside fully mixed chicken and place the chicken in the vessel Now covering the bottom of the vessel fully 
8. Now add the 50% cooked rice on the top of the chicken ,place the rice fully on top of it .
9. Now keeping on low flame cook the chicken .
10. The lid should be tight for cooking this biriyani(the rice is most important in this ,we should cook only 50% of rice ) if the lid is not tight just palce a cloth on top of the vessel and place the lid and keep it for 20 to 30 minutes on stove
11. .Garnish with corriender and pudina leaves.Hyderabadi  Chicken Biriyni is READY TO SERVE....this is for 2 people....