Chicken Biriyani

Ingredients

Chicken – 1 large
Onions – 4 large
Garlic – 2 cloves
Ginger – 2 large pcs
Green chillies – 6-8
Cashews – 8 pcs
Curds – 1 cup
Coriander pwd – 1 tsp
Chillie pwd – 1 tsp
Coriander leaves – 2 bundles
Jeera pwd – 1 tsp
Turmeric – ½ tsp
Salt – 1 tsp
Spices – ½ tsp
Cardamons, cinnamon, cloves whole

Method

Cut chicken into pieces, place in a perforated pot & strain off liquid.
Grind cashewnut in a grinder without water.
To this add green chillies, garlic & ginger. Grind without water till well ground.
Add water & grind again. Strain off liquid. Grind onions with this liquid.
Fry large onions in 4 tbsp ghee. Add garlic, ginger paste after a few mins.
Add powdered masala. S
tir continuously. Add strained liquid.
Stir continuously increasing & decreasing heat, low when it begins to brown.
After about 20 mins add chicken pcs.
Mix well. Add salt. Cover & cook till half done. Add curds.
Cook till paste is dried. Meat should be done in 30 mins.

Wash 1 kg basmati.
To rice add water, 4 cardamons, 3 medium pc cinnamon sticks, 14 pcs cloves & 1 tsp. Salt.

When rice is cooked, spread ghee in a large pt. Put ½ of the rice. Spread 2 tbsp ghee on top of the rice. Put chicken & gravy. Add remaining rice on top. Add red & yellow colour drops.
Spread 5 tsp ghee. Put a wet cloth on the top. Cover the pot with a lid & bake on low heat for 1 hr.