Chicken Biriyani

Ingredients 

Chicken              -    1 1/2 kg (One & half kilogram) cut into big pieces.

Biriyani rice         -    1 kg. (One kilogram - approximately 5 glasses)

Onion                 -    5 medium sized, cut into thin slices

Green chilli          -   6 

Ginger                 -  1 inch piece crushed into coarse paste

Garlic                  -  1 pod crushed into coarse paste

Turmeric powder  - 1/2 teaspoon (half teaspoon)

Whole spices        - 4 cardamom,2 cloves,1 bay leaf,1/2 inch cinnamon stick ,5 whole peppercorn 

Tomato                - 1 large, sliced thin

Ghee                    - 3 teaspoon

Salt to taste

Water                   - 8 glass

Mint leaves            -1/4 cup, chopped

Coriander leaves     - 1 cup chopped.

Masala powder       - 2 teaspoon

Cooking Method

Wash the Biriyani rice and keep aside.

Heat the Cooking vessel and pour 2 teaspoon of Ghee and add chopped Onion, Green chilli and saute until the onions become golden colour.

Add sliced tomato and saute for 3 minutes 

Add Ginger garlic paste, then saute for 2 minutes

Add chicken pieces, salt, turmeric powder and masala powder.  Cover the cooking vessel to cook chicken in medium flame, till 3/4 cooked.

Add rice and pour 8 glasses of water, whole spices and salt to taste. When the rice is 3/4 cooked, 

Heat 1 teaspoon ghee in a small pan and fry one thin sliced onion, cashew nuts and raisin and pour over to cooked rice in the vessel.  Spread chopped coriander and mint leaves lightly.

Cover the vessel lid air-tight and keep aside for 20 minutes.  

Serve hot & Enjoy the taste of Chicken Biriyani with pickle and salad.

Note: Usually we add double the water than the rice.  While cooking chicken, water will come out of chicken, so we are adding only 8 cups of water.