Chicken biriyani

Ingredients
Biryani rice – 4 cups
Chicken – 1 kg
Onion – half kg.
Tomato – 1 (big)
Green chili– 15
ginger – 2inch piece
garlic – 10 cloves
Lemon – 1
Curd – 1/2cup
Corriander leaves – 15 gm
Curry leaves – as needed
Garam masala – 1 tsp
Ghee - 6tbsp
Cloves – 5
Cardamom – 5
Cinnamon – a big piece
Cashew nuts – 50 gm
Raisins – 25 gm
Water – 8 cups
Salt - to taste

Method

• Marinate the chicken pieces with curd ad salt
• Deep fry 1 cup sliced onion till golden brown and keep it aside
• fry cashew nuts and raisins and keep it aside
• Make a paste of ginger, green chilli and garlic

For the rice:

• Add 4tbsp ghee to a thick bottom vessel
• When hot add whole gharam masala 5each
• Then add 3sliced onion and saute
• Add washed and drained rice and fry for 5 mins
• Add 8 cups boiling water, lemon juice and salt.
• Close the lid and keep it in sim till the rice is cooked
  

For the masala:

• Heat 2tbsp ghee in a vessel
• When hot add sliced onion and stir till it turns light brown colour.
• Add ginger- garlic-green chilli paste and stir for 3 mins
• Add sliced tomato followed by chicken and mix well.
• Add curry leaves and corriander leaves
• Add garam masala powder and salt.
• Cook the chicken till done and keep it aside
  

In a pressure cooker add 1tbsp ghee
Then add a layer of masala
Add some cooked rice on top of it.
Then add another layer of masala
Then again add cooked rice on top of it
Add fried onion, cashew nut and raisin ontop of it
Sprinkle some coriander leaves on top
Sprinkle a pinch of garam masala on top
Close the lid and keep in sim for 10 mins

Your chicken dhum biriyani is ready to serve