Chicken Biriyani

Ingredients:

• For chicken
• Chicken 1 kg
• Onion sliced 4 big
• Crushed chilly 8 to 10
• Crushed ginger 1 big piece
• Crushed garlic 5 to 10 pods
• Chopped corriander leaves 1/2 cup
• Chopped mint leaves 1/4 cup
• Poppy seeds 1 Tsp
• Garam masala 3 Tsp
• Tomato 2 big
• Curd 1 cup
• Oil as rqd
  

For rice:

• Rice 1 kg(4 cups)
• Water 7 1/2 to 8
• Lime juice of 1 lime
• Cinnamon 1 big piece
• Elaichi 1 to 2
• Cloves 2 to 3
• Ghee as rqd
• Salt

For Garnishing:

• Cashews 1/2 cup
• Raisins 1/2 cup
• Fried onion as rqd
• Rose water 1 to 2 Tbsp
• Pinch of garam masala
• Corriander leaves
• Mint leaves

Crush chilly, garlic and ginger. Grind the poppy seeds and keep it aside. Saute the half of the sliced onion in oil. When it turns brown, add the crushed ingredients. Saute well and add the chopped tomato, grounded poppy seeds and curd. Reduce the heat and add the chicken, salt and 1/2 cup of water. Combine well and add 1/2 of the corriander and mint leaves. Cook it in low flame. When the gravy becomes dry, remove it from heat.

Fry the rest of the onion in oil until it turns golden brown. Fry the nuts and raisins in the same oil and keep it aside.

Wash the rice and drain it for 10 to 15 mins. Add 1 tbsp of ghee, juice of half a lime, crushed whole spices and salt into water and boil it well. At the same time, saute the rice in a little ghee. When it starts to crack, pour the boiling water into the rice. Cover it and cook well. When it becomes void of moisture content, remove the rice and keep it aside.

For layering:
Add some fried onions, corriander leaves, mint leaves and garam masala on the top of the chicken. Add the rice and spread it with a spoon. Sprinkle little rose water and add nuts, raisins and fried onion. Repeat the same process. Arrange the top most layer with rice and garnish it with fried onion, rasin, nuts and rose water. Cover it and cook it in low flame for 5 to 10 mins.

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