Chicken Biryani

Ingredients:

Chicken - 1/2 kg
Rice - 3 cups
Water - 4 1/2 cups
Turmeric - a pinch
Saffron - a pinch
Milk - 2 tbsp
Ghee 2 tbsp
Oil 4 tbsp
Clove -3
Cinnamon - 1 inch
Bay leaves - 3 or 4
Cardamom - 4
Fennel seeds - 1/2 tsp
Onion - 2 chopped
Tomatoes - 3 chopped
Red chilli pwd - 1/2 tdp
chilli - 3 sliced
ginger garlic paste - 2tbsp
coriander - 4 tbsp chopped
mint - 1 tbsp
cashew


Marinate

Turmeric - 1/2 tsp
Salt - 1/2 tsp
Lemon juice - 2 tbsp
Everest Shahi biryani masala - 1 tbsp
Curd - 1/2 cup


Method:

For the marinate - In a bowl, add turmeric, salt, lemon, curd, Everest shahi biriyani masala, mix well, apply it to chicken peices and let it marinate for 4 -5 hrs.

Soak rice in water for 30mins

Add turmeric, saffron in milk and set aside

Fry cashew in ghee and set aside

In an electric cooker, boil rice along with 2 clove, 1/2 inch cinnamon ,2 cardamom, salt , 1tsp oil

In a heavy non stick pan, add oil,fennel seeds, cardamom, clove, cinnamon. fry them. Add onion. chilli, ginger garlic paste , fry them
Add the chicken peices and cook well, till the mixture becomed dry.
Add chopped mint, red chilli pwd, turmeric pwd and mix well.
Add chopped tomatoes, cook till the whole mixture dries up.

In a large vessel, layer rice, sprinke turmeric and milk mixture, then layer with the chicken curry, then sprinkle some cashew and coriander. Repeat the layering process till all the curry mixture is over and the top most layer being the rice layer.

Mix well and place the whole dish on low flame for 5 mins.

Serve hot.