Chicken Biriyani

Ingredients

1. Biriyani Rice: 3 cups
2. Cardamom, cinnamon, clove: few
3. Chicken: 1400gm
4. Onion: 4 big
5. Tomato: 2 big
6. Ginger paste: 2 tbsp
7. Garlic Paste: 1tbsp
8. Green Chilli Crushed: 2
9. Chilli Powder: 2 tsp
10. Turmeric powder: 1 tsp
11. Garam masala powder: 2 tsp
12. Coriander leaves: 1 cup (chopped)
13. Mint leaves: ¾ cup (chopped)
14. Pepper: 1 tsp
15. Curd: 5-6 tsp
16. Lemon Juice: 2-4 tbsp
17. Ghee: needed
18. Cashewnut and Raisins: few
19. Oil : needed

Method of Preparation:

• Wash and soak rice for 15 minutes.
• Fry 1 small onion till golden brown, and also cashew nuts and raisins. Keep aside.
• Boil some water and cook the rice by adding salt, cinnamon, cardamom, cloves and a tsp ghee and 2 tsp lemon juice. And drain the rice when it is half cooked and keep aside.
• Cut the chicken in big pieces, wash and marinate with salt, chilli powder, turmeric powder for 30 minutes
• Heat oil in a pan fry the chicken piece in high flame till it is light brown and keep aside.
• In another pan add oil and sauté onions till it is brownish red and then add ginger garlic paste and stir well, add tomato and crushed green chilli.
• When tomato gets cooked add garam masala and salt. Stir well and add curd (while adding curd put in a very low flame ad after stirring well increase the flame). Stir well and add pepper, chopped coriander, mint leaves and add chicken pieces. Let the chicken pieces be in the gravy in a very low flame for about 15-20 minutes.
• In a vessel, add 1 tsp ghee and put half of the cooked rice on top of the rice add some fried onion, cashew nuts and raisins and also sprinkle little garam masala powder and chopped coriander leaves and mint leaves and add little lemon juice.
• Then put the chicken masala on top of the rice and then again put the balance rice on top of it and add ghee, some fried onion, cashew nuts and raisins and also sprinkle little garam masala powder and chopped coriander leaves and mint leaves and add little lemon juice.
• Cover the vessel with aluminum foil and close with air tight lid. In a low flame keep about 30-45 minutes.
• Serve by garnishing with fried onion.

Tips: Can use oil/ ghee for frying onion.