CHICKEN BIRIYANI

Chicken cut into large pieces - 900 gms
Basmathi rice - 2 ½ cups
Sliced medium size onions - 1
Chopped medium size tomatoes - 2
Garlic paste - 2 tbsp
Ginger paste - 1 tbsp
Turmeric powder - ½ tsp
Chilli powder - 1 tsp
Salt to taste


Spice Paste I

Fennel seeds - ½ tsp
Poppy seeds - 2 tsp
Cummin seeds - 1 tsp
Coriander seeds 1 tsp
Pepper corns - 4 to 6
Cinnamon stick - 1 piece
Green cardamom - 2
Black cardamom - 2
Clove - 4 to 6


Spice paste II

Green chillies - 2
Chopped coriander leaves - 2 tbsp
Chopped mint leaves - 1 tbsp


For garnishing

Medium onions, sliced - 2
Ghee/oil - 1 tbsp
Coriander leaves, chopped - 2 to 3 tbsp
Mint leaves, chopped - 1 tbsp

In a mixer separately grind spice paste I and spice paste II. In a pan, add 1 tbsp of ghee or oil and fry the garnish in onions on low heat till crisp and golden brown. Keep aside. Roast the chicken pieces in a pan. Add the sliced onions, ginger garlic paste, turmeric and chilli powder to it. Stir for a few minutes. Add spice paste 1, tomatoes and salt to taste. Lower the heat and cook for 15 to 20 mins till the chicken is tender.



Now add spice paste I, fry on medium heat and dry up the excess moisture. Stir in the rice and fry for a few minutes. Add 4 ½ cups of water, the fried onions, salt to taste and remaining garnishing ingredients. Cover and simmer for 15 to 18 mins on low heat. Remove form heat and keep covered for another 5 minutes. Serve hot with a raita of your choice.