INGREDIENTS

FOR RICE

• Basmati rice 3 cup
• Water 5 cup
• Cinnamon stick 2 pices
• Cardomom 6 no
• Ghee 3 tsp
• Cloves 6 no
• Lemon 1 no
• Salt
• Corrander leaves
• Mint leaves

FOR CHICKEN MARINATION

• Chicken thigh 600 grm
• Turmeric powder 1/4 tsp
• Chilly powder 1 tsp
• Corriander power 1/2 tsp
• Lemon 1 no
• Gram masala 1/4 tsp
• Pepper powder 1/2 tsp
• Salt as required

FOR BIRIYANI MASALA

• Slice onion 5 no
• Tomato 2 no
• Ginger garlic paste 1 tsp
• Green chilli 3 no
• Gram masala 1 tsp
• Curd 4 tsp
• Water as required
• Corriander
• Coconut oi
• Salt as required

FOR GARNISH

• Cashew nuts
• Onins 2 no for deep fried onion
• Rasins
• Mint leaves
• Corriander leaves

INSTRUCTIONS

Prepation of chicken

• Clean the chicken and marinate with chilly powder, turmeric powder, corriander power,gram masala , salt and lime juice.keep aside for 30 mins
• Heat the pan and seared the chicken the pices in oil till it turned into golden brown and half cooked.keep it aside.

Prepartion of masala

• Grind the tomato and corriander to fine paste.
• Slice onion add to a heated pan and saute till it become golden brown
• Add ginger garlic paste , green chilies and cook for some time.
• Add tomato paste mixture to pan and cook till oil come up top level.
• Add gram masala and cook for a minute
• Add curd to the masala and mix well.
• Add pan seared chicken and make it coat with masala.
• Add required water ( 1/4cup)and cook the chicken.
• Once chicken is done ,remove from heat and keep it aside.

GARNISH PREPARATION

• Heat ghee / oil in a small pan and deep fry onion till it gets golden colour.
• Cashew nuts , rasins fry in ghee separately and keep it aside.

BIRIYANI PREPARATION

• Wash and soak basmati rice in water about 20 mins
• Add ghee , cinnamon stick ,cloves , cardamom in a heated pan and saute few seconds.
• Add 5 cup boiled water and keep it boiling.once it start boiling add rice to the water.
• Add corriander leaves,salt and lime juice to pan.
• Once it rice cooked 70 percentage , add the chicken masala in the center and spread some fried onions on top of the rice
• Cover the pan with a lid and cook in low fire about 15 mins
• Once it ready remove lid and spread the rice and chicken pices in sering vessel.
• Garnish biriyani with fried onion,rasins ,cashewnut,mint and corriander leaves.