Chicken Biriyani

I have suddenly been bitten by the blogging bug. These days flipping through food blogs have become one of my favorite pass times, whether I make something out of it or not is a different question. The recipes should look really impressive and kinda easy to make, for me to come to that - "Try-it-out" mode. It's been quiet a long time that I am thinking about making Biriyani.It is something I ate with enjoyment, I had never dreamed that one day I would make these! As usual I asked my mom about the recipe. I religiously note down each and every step. I read through the whole thing and I must admit that I was a bit apprehensive about whether I can make it or not. Finally I rolled my sleeves in the afternoon and got down to start the preparation. So here is a virtual feast for all my friends out there with a chicken Biriyani.

1. Rice - 1kg

2. Chicken - 1.5 Kg

3. Garlic - 1 Handful

4. Ginger - 7 Big Pieces

5. Green Chilly - 10 

6. Tomatoes - 3

7. Curd - 1 cup

8. Turmeric Powder - 1 teaspoon

9. Nuts - 1 Cup

10. Raisins -  1 Cup

11. Ghee - 1 Cup

12. Onions - 1 Cup

13. Coconut - 1 cup

14. Cardamom - 5 Each

15. Cinnamon -5 each

16. Cloves - 5 each

17. khus Khus - 2 Tablespoon

18. Jeera - 1/2 tsp

19. Lime Juice - 4 Tablespoon

20. Salt - To Taste

Rice:

Grind nuts and raisins. Boil the rice. Add cardamom, cinnamon, lime juice and paste of nuts and raisins to the cooked rice.

Chicken

Grind garlic, ginger, green chilly, tomatoes and apply on the chicken by adding curd, salt and turmeric powder. Cook the chicken in this paste and make the gravy very thick. 

Garnishing Layer:

Fry the onions first and when it turns light brown color add coconut and khus khus.

Put half portion of rice, ghee, and garnishing layer in the baking dish. Add chicken on top of it and put the balance rice. Add little ghee and 1/4th cup milk. Bake for 15 minutes at 180 deg c.