Chicken Biriyani

Ingredients

CHICKEN - 1 KG (remove the skin and cut into 10 pieces)
BASMATI RICE - 2 CUP (soak in the hot water for 10 minutes and remove the water)
CASHEW, KISMIS FRIED, FRIED ONIONS FOR GARNISHING
OIL - 4 BIG SPOON
ONIONS - 4 (medium size)
GINGER - 2 SMALL PIECES
GARLIC - 6 FLAKES
GINGER&GARLIC SHOULD BE GRINDED TOGETHER
MINT & CORRIANDER LEAVES AND 3 GREEN CHILLIES ALSO SHOULD BE GRINDED TOGETHER
TOMATO - 3
TURMERIC POWDER - 1/2 TSP (if u are using any BIRIYANI MASALA no need to add turmeric)
CHILLI POWDER - 2 tblspn
CORIANDER POWDER - 2 tblspn
BIRIYANI MASALA OR GARAM MASALA POWDER - 1 1/2 tspn

IF U ARE USING BIRIYANI MASALA ALL OTHER POWDERS SHOULD BE ADDED ACCORDING TO YOUR TASTE.

CURD - 3 BIG SPOON
FOR RICE:-
WATER - 4 CUP
LEMON JUICE - 1tspn
WHOLE GARAM MASALA - all 3 each

Method
Take a kadai or any vessel, pour some oil and add onions finely cut and saute and when it starts changing the colour add ginger and garlic crushed and mix well. when u get a flavour add mint, dhaniya leaves and chilli (grinded together) and saute well and after sometime add tomatoes finelly chopped and make a good paste. then add all powders one by one and stir well and finally add curd and saute for 1 minute and add chicken and salt. add little water and cook the chicken till gravy becomes very thick. the gravy should be covered in the chicken.

in a vessel pour some ghee and fry rice for 1 minute and add whole garam masala, bay leaves, water, lemon juice and salt and cook covered on a lower heat. Take care not to add too much of water. The water must be JUST ON THE TOP OF THE RICE. cook for 7 minutes and off the gas and after 15 minutes u will get dry cooked rice.

Take another vessel and grease some oil on the bottom. Put a layer of rice and then chicken. then again rice, like that till both rice and chicken finishes and cover with a lid and take a DOSA TAVA and put the tava on the gas on low fire and keep the rice vessel on it (u can put a vessel full of water on the top of the lid to avoid the steam to go out from the rice) and let that cook for 30 minutes on low fire. Lastly garnish with cashew and kismis fried and onion fried. U WILL GET A MOUTH WATERING CHICKEN BIRIYANI and can have with salad and lemon pickle and pappad.

Lakshmi Govind