Chicken Biryani

Chicken Leg – 1 kg

Rice – 1 kg

Onion – 350gms (Julian)

Tomato – 350gms (Julian)

Ginger paste – 4tsp

Garlic paste – 4 tsp

Coriander powder – 3tsp

Chilly powder – 2 tsp

Turmeric powder – ½ tsp

Pepper powder – ½ tsp

Garam masala – 1tsp

Curd – 1 cup

Cinnamon - 2 pieces

Cloves - 2 pieces

Bay leaves - 2 pieces

Cardamom - 2 pieces

Green chilly - 4 no

Coriander leaves - ½ cup

Mint leaves - ½ cup

Lemon – 1

Ghee – 100gm

Oil – 100gm

Water – 5 ½ tumbler

Salt – to taste

1. Wash the rice and soak for ½ hrs. Then fry it in a tsp of ghee.
2. Marinate the chicken with curd, 2tsp ginger and garlic each and Salt. Keep in the fridge for ½ hr minimum or you can keep it over night in the fridge.
3. Grind mint leaves and coriander leaves. Keep aside
4.  Now take a cooker and heat the ghee and oil together. Add cinnamon, clove, Bay leaves and cardamom.
5. Add onion; cook it till the onion changes the color to pink.
6. Now add ginger-garlic paste & the green paste which we kept aside after grinding and cook till the raw smell goes.
7. Put the tomato, cook till it mashes and add the marinated chicken with all the dry powder.
8. When chicken is half cooked add the fried rice.
9. Put the water and lemon juice and let it boil for a minute. Cover the cooker with the lid and leave till 3 whistle come and switch off.
10.  Now it is ready to serve with raitha.

Note: If you are using basmati rice reduce the water.