Chicken biryani

Ingredients (serves for 2)

basmati rice - 2 cups (1 cup size = 150 ml)

chicken - 1/2 kg

big onion - 1

tomato - 1

ghee - 1 tsp

oil - 2 tsp

coriander leaves - for garnishing

Ingredients for grinding masala (Section 1)

ginger - 3 small pieces

garlic - 8 - 10 pods

fennel seeds - 1 tsp

green chili - 4

red chili - 4

cinnamon - 1 small stick

mint leaves - 1 fist full

cloves - 3

Ingredients for marinating the chicken (Section 2)

curd - 1 tablespoon

red chili powder - 1 tsp

coriander powder - 1 1/2 tsp

turmeric powder - 1 tsp

grounded masala - half portion

salt - as needed

Items for  seasoning (Section 3)

bay leaves - 2

cinnamon - 2 small sticks

clove - 2

cardamom - 2

curry leaves - few

mint leaves - 1 fist full

fennel seeds - 1 tsp

Method:

• grind the ingredients given under masala section (section 1) to a smooth paste
• Marinate the chicken with the ingredients given under marination section(section 2) .add salt now itself
  
• let it rest for 30 mins
• wash the basmati rice and soak in water for 10 - 15 mins
• drain the water and roast the soaked rice in 1 tsp of ghee in medium flame for 3 - 4 mins until the rice don't stick to the vessel. keep it aside.
  
• roughly chop onion and tomato
• heat oil in a heavy bottomed vessel and add the items given under seasoning section (section 3)
  
• after a minute, add chopped onion
  
• once the onion becomes transparent , add chopped tomatoes
  
• once the tomatoes become soft, add the remaining half portion of grounded masala
  
• saute it for few mins and then add the marinated chicken
  
• cook covered until the chicken becomes cooked and gravy becomes thick
  
• transfer the cooked chicken to pressure cooker and add rice, 3 cups of water
  
• check salt and pressure cook for 1 whistle
  
• once the pressure is released, mix the rice gently with fork
• garnish with coriander leaves
  
• serve hot with raitha and chicken 65
  

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