CHICKEN BIRYANI

Ingredients

1 kg chicken
4 cups biryani rice
4 nos onion , finely sliced
1 inch piece ginger
8 cloves garlic
4 nos green chillies
2 nos tomato
1/2 cup yoghurt
1/2 tbsp chilli powder
3 tbsp coriander powder
pinch turmeric
1/2 tsp garam masala
3 piece cinnamon
5-9 nos cloves
5 nos cardamom
4 sprigs coriander leave
4 leaves mint
3 tbsp coconut oil
salt to taste
15 nos cashews
15 nos raisins
3 tbsp ghee

Method

Wash biryani rice , soak in water for 30 minutes and drain it well.
Grind ginger, garlic, green chilli to a paste. Add curd and salt to this paste. Marinate chicken pieces with this paste for 1 hour.
Now prepare garnish for biryani. - Heat 1 tbsp ghee in a vessel, fry cashew nut, raisins and 1 finely sliced onion till golden brown and keep aside.  ( while frying onions , when its almost done , add 1 tsp sugar so that fried onion remain crisp throughout)
Heat 3 tbsp coconut oil in  vessel, put remaining onion and salt to taste.
Saute untill golden brown. Reduce flame , add chilli, coriander, turmeric, garam masala powders. Stir it for 2 minutes. Add slicetomatoess and saute for few minutes.
To this add marinated chicken pieceanddn stir it well . Add 1 cup water and cook untill done.
Heat 1 tbsp of gee in other vessel  , put cinnamon, cloves, cardomom, and stir it. Put drained rice and stir for 2 minutes.
Pour water and salt salt as needed. Cook it until 3/4 done and drain the water.
Spread evenly 1 tbsp ghee in a vessel and layer it with rice and cooked chiken. Arrange in such a way that bottom and top layers have rice.
Garnish each layer wit onion, cashew, raisin, finely chopped coriander and mint leaves.
Pout 1 tbsp ghee on top of chicken biryani. Cover the vessel.
Heat a heavy tawa, put biryani vessel on the tawa and heat it on low flame for 15 minutes.
Turn off flame and leave it for 15 minutes.( instead of cooking on tawa, you can also cook in preheated oven)
Serve chicken biryani hot with salad, pappad, pickle.