CHICKEN BIRIYANI

(To serve 4 to 5 persons)

Ingredients:

1. Biryani rice(Basmathi) :2cups
2. Chicken:300gms
3. Sliced onion : 2nos.
4. Small tomato cut : 2pcs.
5. Oil : ¼ cup
6. Salt : 2 tsps.
7. Lime juice : of one fruit.
8. Green Chillies : 8 nos.
9. Garlic : 1 big pod.
10. Ginger : 1 1/2inch pc.
11. Pudina Leaves : 1 bunch minced.
12. Coriander Leaves : 1 bunch minced.
13. Grind item 8,9,10 into fine paste.

Whole Masala:

• Cinnamon : 1 Inch piece.
• Cloves : 4 nos.
• Cardamom : 2
  nos.
• Somph seeds : 1/2tsps.

Marination:

• Chicken : cut into small pieces.
• Curd : 1 to 11/2 cups
• Chillepowder :
  1/2tsp.
• Green chillies,garlic,Gingerpaste: Half quantity of item number
  13/ingredients.
• Half quantity of minced pudina ,Coriander leaves and salt.
• *All spice powder : 1 tsp.

*All spice powder isprepared by grinding following items seperately. Cinnamon 1Inchpiece,Cloves 3Nos,Somph seeds1/2tsps, Cardamom 2Nos.

Method:

• Soak rice in water for ½ hour.
• Marinate the chicken with the marinating masalakeep overnight or 2 to 3 hours.
• Boil 6 cups of water, then add rice and little saltand cook.When the rice is half done strain it well and keep aside.
Sprinkle littlekesar powder for colour.
• Now take a thick bottomed vessel or a cooker .Pour littleoil and heat.
• Add the whole masala and fry.
• Then add sliced onion and frytill golden brown. Add the remaining chillies,garlic,ginger paste and fry.
• Add thechicken pieces withmarination. Finally add the cut tomatoes check for salt ,close thecooker /vessel and cook for 15 to 20 minutes.
• Now take a separate vessel take little geethen make alternate layers of rice and chicken masala( the chicken masala shouldnot be dry. If it is too dry add ½ cup of milk while setting the layer ) Add lime juice and the remaining minced pudina,coriander leaves and close. Keep the vessel on sim fire for
  1/2hour. Mix well before serving.