.:: EVA NAWABI BIRYANI ::.
Ingredients:
Basmati Rice Chicken (cut in pieces) Onions (sliced) Ginger-Garlic Paste Garam Masala Red Chillies Cinnamon Curd (beaten) Green Cardamom (Elaichi) Pepper Cloves Zeera Turmeric Powder Saffron Coriander/Pudina (chopped) Dry fruits Eva Oil	325 gm.  ½ kg. 3 nos. ½ tbsp.  1 tsp. 3 nos.  1" piece  ½ cup  3 nos.  5 nos.  5 nos.  ½ tsp.  ½ tsp. 1 pinch in 1/4 cup milk. As required. As required. As required.
Procedure:
Fry the dry fruits (almonds, cashew nuts, walnuts and apricots) in 2½ tbsps Eva Oil with a little salt to taste. Marinate the chicken pieces with curd, ginger-garlic paste, fried onions and red chilli paste, turmeric powder and salt. Heat Eva Oil in a vessel, add the marinated chicken and cook till tender. Heat Eva Oil again in another vessel, add spices (cinnamon, green cardamom, pepper, cloves and zeera), fry for a while and then add the washed rice. Add little salt, warm water upto 1½ inch above the rice level in the vessel and cook till the rice to 90%. Remove, spread out to cool. Now apply Eva Oil to a flat bottomed vessel, add the cooked chicken and sprinkle little garam masala. Cover it with a layer of rice, followed by a layer of Eva Oil and then the saffron milk. Lastly, add the fried nuts, cover tightly and let it cook on its own stream for 15-20 minutes. Mix and serve hot, garnished with chopped coriander.