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Chettinad Chicken Biriyani

Ingredients:
Basmati rice- ½ kilo
Enough ghee and oil
Cloves-4
Cinnamon pieces-4
Crushed bay leaves- 3 tsp
Curry leaves- 2 spring
Coriander leaves- handful
Onion-3 medium sized
Mint leaves- a handful
Garlic paste-1sp
Ginger paste-1sp
Tomatoes-3 medium sized
Turmeric powder-1/4tsp
Green chillies-3
Chicken pieces- ½ kilo
Curd- 4 full spoon
Coriander powder-1 tsp
Chilli powder- 1 tsp
Ghee-1tbsp

Method:

1. Soak the rice in water for half an hour.
2. Heat a vessel suitable for Briyani and pour enough ghee and oil.
3. Add the cloves, cinnamon pieces, bay leaves and the curry leaves and fry well.
4. Add the chopped onions fry well for a few minutes.
5. Add the ginger paste, garlic paste fry for 2 mins and the chopped tomato pieces and cook well until the tomatoes are mashed well and the ghee floats on the top then add mint, coriander and curry leaves and green chilles.
6. Add the chicken pieces and , the coriander powder, chilli powder, 1 tbsp of ghee, chopped coriander leaves and the curd and fry for a few minutes.
7. Add curd and cook for 3-4 mins.
8. Add enough salt and 3 cups of water and allow it to boil once.
9. Add the rice and cook in the medium fire until the rice is ¾th cooked and almost all the water in the briyani is absorbed. (if you use cooker allow for 1 or maximum 2 vissel)
10. Then cook the briyani in ‘dum’ for 10 mins.

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