Ambur chicken biryani

Ingredients

• Basmati rice -5 cups (1 kilo approx)
• Chicken thigh piece - 1 kilo
• Onions (large) - 4 nos
• Ginger-garlic paste - 2 tablepsoons
• Tomatoes - 3 nos
• Green chillies - 2 nos
• Mint and coriander leaves (chopped) - 1 cup
• Curd - 1 tablepsoons
• Lime juice - 1 tablepsoons
• Red chilly powder - 4 tablepsoons
• Garam masala powder - 1 tablepsoons
• Ghee - 3/4 cup
• Salt for taste

Whole spices like:

• Cloves - 6 nos
• Cardamom - 6nos
• Cinnamon - 1 stick
• Bay leaves - 2 nos
• Mace - 2-4 nos
• Star aniseed - 2 nos
• Aniseed - 1 tablepsoon

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Preparation

• Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released.
• Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a minute. Add chilly powder and give it a stir.
• Add finely chopped tomatoes and saute for 2 minutes. Add curd, lime juice, finely chopped mint and coriander, green chillies (slit lengthwise) and stir well.
• Cut the chicken thighs into 2, and add it along with garam masala powder. Cover and cook till its half done.
  
• Add basmati rice (soaked in hot water for 30minutes), 8 cups of hot water, salt for taste. Cover with the lid and simmer for 7-10 minutes.
• Stir well and turn off the flame. Cover the mouth of the vessel with a aluminium foil, then cover with lid.
• Add charcoal on the top of the lid, and leave it for 1 hour.
• Serve with raitha, brinjal masala or side dish of your choice.

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