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Kashmir BiriyaniKashmir Biriyani:1. Chicken – ½ kg2. Basmati rice – ½ kg (cooked) 3. Curd – 1 cup 4. Red chilli powder – 1 tsp or to taste 5. Coriander powder – 1 tsp 6. Garam masala – 1 tsp 7. Turmeric powder – ¼ tsp 8. Saffron – ¼ tsp 9. Bay leaf – 2 10. Cardamoms – 3 11. Cinnamon – 1 inch stick 12. Cloves – 4 13. Cashwenuts – 10 14. Coriander leaves – ¼ cup (roughly chopped) 15. Mint leaves – ¼ cup (roughly chopped) 16. Salt – to taste 17. Ghee – ¼ cup 
Kashmir Chicken Biriyani Preparation:Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.Cook the basmati rice with salt, till half done and drain the water and keep it aside. Soak the saffron strands in1 tbsp warm milk and keep it aside. Take a pan and heat with ghee. Add cashewnuts, bay leaf, cardamom, cinnamon and cloves. Sauté for few mins. Then add marinated chicken pieces and garam masala. Mix well and fry well till the curd is absorbed. Add enough water and cook till the chicken pieces are tender. Now divide the cooked rice into two portions. Mix saffron milk with one portion of rice. Add half of the chicken gravy to it. Sprinkle half of the mint and coriander leaves. Cover with cooked basmati rice and remaining chicken gravy and remaining coriander and mint leaves. Now close with a lid and cook on low flame for 30 mins. Remove from heat. Kashmir chicken biriyani is ready to eat. Serve with pickle or raitha. 
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