The most common version of Biryani is with meat and chicken, though in many homes all over India, the vegetarian version is also made, and is usually called Tehri or vegetable Biryani.Depending on the region it is made in, Biryani comes in various styles like Hyderabadi Biryani, Lucknawi etc each with its own distinctive regional touch. Biryani is usually served with raita,korma or curry.

Ingredients:
Basmati rice                        2 cup
Chicken pieces 3/4 kg.
Milk       1/2 cup
Yogurt (curd)     1 cup
Thinly sliced onion           3
Ginger paste      1 tsp.
Garlic paste        1/2 tsp.
Green chilli paste             1 tsp.
Tomato puree   1/2 cup
Red chilli powder             2 tsp.
Turmeric Powder                 1 tsp.
Cumin powder (Roasted)      1 tsp.
Garam Masala Powder          2 tsp.
Green cardamom powder     1/2 tsp.
Saffron                                 a pinch
Coriander powder                      1 tsp.
Green coriander leaves             s2 tbsp.
Salt to taste         
Vegetable oil     7 tbsp.
               

Method:
1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well. 2. Marinate the chicken with this mixture and keep aside for 3-4 hours. 3. Heat oil in a pan. Fry the onions until golden brown. 4. Add the marinated chicken and cook for 10 minutes. 5. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.       Mix gently. Garnish with green coriander leaves and serve hot.