Nawabi chicken biryani

Ingredients

• Biryani rice - 2 cups
• Chicken - ½ kg
• Onion - 4
• Ghee - 6 tbsp
• Red chilly - 3 or 4
• Yoghurd - 1 cup
• Ginger garlic paste - 1 ½ tbsp
• Dry fruits, cashew, almond - ¼ cup
• Cumin seeds - 1 tsp
• Cinnamon - 1
• Cloves - 3
• Cardamom - 2
• Bay leaf - 1
• Marathi moghu - 1
• Mint and coriander leaves - 1 cup
• Turmeric pwd - ½ tsp
• Red chilly pwd - 1 tbsp
• Garam masala pwd - 1 tbsp
• Salt to taste

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Preparation

• Fry sliced onion and red chill. Allow to cool and make a paste of it. Marinate chicken with the above paste, salt, yoghurd and ginger garlic paste for 1 hr.
• Heat 2 tbsp of ghee, fry dry fruits, cashew and almond nuts. Drain & reserve it. In the same pan, add sliced onion, fry till it turns light brown and crispy.
• Drain and reserve it. Add ghee to the pan, heat it, add cumin seeds, spices and wait to splutter. Add marinated chicken, fry till it shrinks. Add chopped mint and coriander leaves and fry for 2 more mins.
• Now add turmeric pwd, red chilly pwd, salt, garam masala pwd and stir well. Add ½ cup water and cook the chicken, until it is tender. Heat the pressure pan, add 1 tbsp ghee, fry the biryani rice for 5 mins.
• Add 3 cups of water and pressure cook it, until it is three-fourth done. Take a large pan, spread a layer of cooked white rice, sprinkle fried onion. Cover it with chicken masala and repeat the same layering, until the chicken and rice are over.
• Cover this tightly and cook it in oven. When the rice is completely done, mix it gently. Garnish with fried dry fruits, cashew and badam nuts. Serve hot with chopped coriander leaves garnishing.