Chicken biryani

Ingredients

• Basmati Rice - 2 cups
• Chicken - 1 pound
• Curd - 1/2 cup
• Onions - 2 medium sized
• Green chillies - 2
• Chilli powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Ginger Garlic paste - 1 teaspoon
• Cinnamon - 1 inch
• Bay leaf - 1
• Cloves - 3
• Cardamom - 2
• Salt to taste
• Oil - 2 tablespoon
• Butter - 1 tablespoon
• To grind into a paste
• Turmeric powder - 1/2 teaspoon
• Ginger Garlic paste - 1 tablespoon
• Green chillies - 2
• Mint Leaves - 1/2 cup
• Coriander leaves - 1/2 cup

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Preparation

• Wash the basmati rice and soak for about 20 minutes. Wash the chicken with several runs of water and chop to the required size. Grind the above listed ingredients in a mixie.
• Marinate the chicken along with curd and the ground paste. Let it stand for at least half an hour. You can marinate for even upto 2 hours.
• Meanwhile chop the onions and green chillies. In a pressure cooker or a wide vessel, heat the oil and butter and fry all the whole spices until they give out a nice aroma.
• Then add the onions and fry till they turn translucent. Then add the ginger garlic paste and fry for a minute till the raw smell goes.
• Add the marinated chicken and cook on high heat for about 5 minutes. Then simmer for a while till all the water evaporates.
• Add the soaked rice and mix with the masala. Add about 3 1/2 cups of water and salt to taste.
• Cook till all the water gets absorbed. Top with cashews fried in ghee!