Fried chicken biryani

Ingredients

• Chicken - 1 kilo
• Basmati rice - 4 cups
• Onions - 4 nos
• Ginger-garlic paste - 2 tbsp
• Tomatoes - 3 nos
• Green chillies - 2 nos
• Mint and coriander leaves - 1 cup
• Lime juice - 1 tbsp
• Red chilly powder - 4 tbsp
• Coriander powder - 1 tsp
• Garam masala powder - 1 tbsp
• Chicken flavour cube - 1 small
• Ghee - 3/4 cup
• Salt for taste
• Cloves - 6 nos
• Cardamom - 6nos
• Cinnamon - 1 stick
• Bay leaves - 2 nos
• Mace - 2-4 nos
• Star aniseed - 2 nos
• Aniseed - 1 tbsp
• Dried plums with pits - 2 nos
• Saffron strands - 1 pinch
• Hung curd - 1 tbsp
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Chilly powder - 1 tsp
• Chicken flavour cube - 1 small
• Corn flour - 1 tsp
• Salt for taste
• Oil for deep frying

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Preparation

• Marinate chicken for 2-4 hours. Deep fry in hot oil.
• When its done, strain excess oil using kitchen tissue and keep this fried chicken aside.
• 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 min. Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 min.
  
• Add curd, lime juice, finely chopped mint and coriander, green chillies and stir well. Add garam masala powder, coriander powder, and cook till the oil separates. Finally add fried chicken, chicken flavour cube, stir and turn off the flame.
• Cook basmati rice in hot boiling water with salt for taste. Cover and cook till its almost done. Stir well and turn off the flame. Now add this almost cooked rice into the broad bottomed vessel in which the fried chicken with masala is there.
• Cover tightly using aluminium foil and baked at 200 degrees for 15 - 20 min and its done. Mix well, garnish and serve.

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