Wasna Ahmed of Shree is a big time foodie and likes to binge on non-vegetarian food a lot. She also claims to be a good cook and says that can cook almost anything. Read on as Wasna shares her secret recipe of chicken biryani exclusively for TellyChakkar readers. Personal fitness mantra... I eat home cooked food as it’s more healthy and hygienic. Personal diet mantra... I drink a glass of milk and eat an apple everyday as I believe in the age old saying that an apple a day keeps the doctor away. I never skip any meal and avoid eating anything after 10.00pm. Exercise routine... My hectic shooting schedule doesn’t allow me to exercise but I keep a check on my diet. Is food the elixir of life? Yes, it’s the most important thing in life. Are you a foodie? Yes, I am a big time foodie. Though I don’t look like one. Are you a veg or non-veg? I am a hardcore non vegetarian. Favourite cuisine... Mughlai and Italian Favourite dish... Chicken biryani Favourite restaurant... In Mumbai I don’t like to go to any restaurants but when I go to Kolkata I like to eat at Barbeque Nation. A must at my breakfast table… A glass of milk and a brown bread with butter . Sugar or Sugarfree for my tea/coffee... I drink coffee with sugar. Lunch generally consists of… Simple vegetarian food which consists of rice, sabzi, dal and salad. I don’t like rotis so I only eat rice. For high tea I have… A cup of coffee with Marigold biscuits. Dinner generally consists of… Chicken curry or fish curry with a bowl of dal and rice. Dessert delights…Pastries or anything made with chocolate. I just love chocolates. One thing I can't resist… Chocolates My favourite drink (non-alcoholic)… Coke or Pineapple blossom. My favourite drink (alcoholic)… I don’t drink For a date I would prefer…. To go with a non- vegetarian person and sample every non-veg dish on the menu. The menu will be decided by both of us. At parties I have… Only non-veg food. Experiment with food? I don’t like to experiment with food. I am a very fussy eater. Most unusual dish I've tasted… I have not tasted anything unusual till date. On the streets, I love to have… Pani Puri One place I would never eat again… I don’t want to name any place as if I don’t like a place I will not go to that place ever again. Do you cook? Yes, I am a very good cook and can cook everything. Your favourite recipe… Chicken Biryani Ingredients: - 1 kg chicken ,1\2 kg potatoes (Optional) ,3\4 kg Basmati rice,3\4 kg onions,1\4 kg tomatoes, 2 inches ginger,1 pod garlic,10 green chillies,1 tsp chilly powder ,1\4 tsp turmeric powder 10 peppers ,6 cloves ,2 pieces cinnamon,1 tsp cumin,2 cardamom ,6 black cardamom 6 bay leaves ,1 bunch mint leaves ,1 bunch coriander leaves,200 grams yoghurt,15 strands saffron ,1\4 cup milk ,1\2 cup ghee,1\4 cup oil,10-12 cashew nuts(fried ) METHOD Mix yogurt, chilly powder, turmeric powder and salt. Marinate chicken in this mixture for at least 2 hours. Wash the rice and soak for 20 minutes. Parboil rice along with black cardamom, bay leaves and salt, and drain water. Soak the saffron in milk. Cut the potatoes in big pieces, apply salt and keep aside for 20 minutes. Later, deep fry. Grind ginger, garlic and green chillies with 1 tsp salt and very little water to make a thick paste. Roast pepper, cloves, cinnamon, cumin and cardamom on a pan and then dry grind to make fine powder. Cut onions in thin long slices and fry in oil with 1 tsp of salt till golden brown. Remove 1/3 of fried onions and keep aside for garnishing. To the remaining 2/3 onions add ginger, garlic and chilly paste and fry well. Keep on stirring. Add chopped tomatoes and cook for 2 minutes. Add marinated chicken and stir for 5 minutes. Add the powdered garam masala and mix well. Cover the vessel and cook till chicken is tender. Add the fried potatoes and chopped mint leaves and mix well. Take a thick bottom vessel; apply ghee to the entire inner surface of the vessel. First put one layer of rice then add one layer of chicken masala then again another layer of rice and then another layer of chicken masala and so on. Last layer should be rice. Heat ghee and pour all over the last layer of rice. Pour saffron soaked in milk all over the rice. Spread the fired onions (remaining 1/3 portion kept aside) over the rice layer. On the gas keep a pan and then place the biryani vessel on it. Cover tightly and keep some weight on the lid so that no steam can escape. Keep on slow fire for 15-20 minutes or till aroma starts spreading from the vessel. Your biryani is now ready to eat. Before serving, remove lid and garnish with finely chopped coriander leaves and some fried cashew nuts. Serve with chilled raita or green salad.