Chicken Biriyani

Ingredients

Basmati rice – 2 cups
Chicken pieces – ¾ kg
Onion – 3 Nos
Ginger paste – 1 tsp
Garlic paste – ½ tsp
Green chilly paste – 1 tsp
Tomato puree – ½ cup
Red chilly powder -2 tsp
Coriander powder – 1tsp
Turmeric powder -1 tsp
Roasted cumin powder -1 tsp
Garam masala powder – 2 tsp
Cinnamon – 1 piece
Cardamom – 2 Nos
Cloves – 2 Nos
Yogurt – 1 cup
Cashew nut & raisins
Coriander leaves
Salt to taste
Vegetable oil – 7 tsp

Directions

1. Mix tomato puree, ginger- garlic paste, green chilly paste, red chilly powder, turmeric powder, roasted cumin powder, garam masala, coriander powder, yogurt and salt.
2. Marinate the chicken with this mixture and keep aside for 2-3 hours.
3. Heat oil in a pan. Fry the sliced onion till it becomes golden brown. Keep it aside. Then fry the cashew nuts and raisin. Remove it from the pan and cook the marinated chicken for 10 minutes in low flame.
4. Cook the rice in a vessel till it is half done. Drain the rice and keep it aside.
5. Take a vessel big enough to hold both the rice and chicken, add 3 tsp of oil, cinnamon, cloves and cardamom.
6. Add the chicken and on top of the chicken the rice. Cover the vessel and cook for a few minutes.
7. By the time, the chicken is cooked well, the rice on top will be done.
8. Mix well, garnish with coriander leaves, fried onions, cashew nuts and raisins.
9. Serve hot.