Spicy south indian chicken biryani

Ingredients

• Basmati or Jeera Rice 500 gm
• Chicken 500 gm
• Onion (chopped) 1 nos
• Tomato (chopped) 3 nos
• Green chillies 5 nos
• Cinnamon 5 to 6 strips
• Cardamom 6 to 10 nos
• Cloves 8 to 10 nos
• Fennel 1 tsp
• Cashewnuts 10 nos
• Garam Masala powder 1/2 tsp
• Chilli powder 1 tsp
• Turmeric Powder 1/2 tsp
• Bay leaves 2 nos
• Curd 2 tsp
• Ginger garlic paste 2 tsp
• Coconut milk 200 ml
• Curry leaves 1 spring
• Coriander leaves 1 spring
• Mint leaves a few
• Salt to taste
• Oil 15 ml
• Ghee 2 tbsp

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Preparation

• 1. Wash Basmati rice and soak it in 800 ml of water for 15 to 30 mins.
  2. Wash Chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating Chicken overnight gives best taste.
• 3. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, cashewnuts, fennel and fry in a slow flame till the cashewnut colour changes slightly brown.
• 4. Add chopped Onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
• 5. Add chopped tomatoes, remaining ginger garlic paste, garam masala, turmeric powder, corinader leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.
• 6. Add chicken and continue frying till the chicken gets slightly cooked.
  7. Add Basmati rice and continue frying for 2 mins.
• 8. Add water which we soaked rice and coconut milk. Bring to boil and pressure cook for 8 to 10 minutes.
  9. Remove from heat and transfer to a big plate.
• 10. Add ghee and mix well.
  11. Serve hot with kurma and raita.