Muslim Biriyani

Basmathi rice 1 kg

chicken pieces 1 1/2 kg

onion= 3 sliced

tomato = 5 chopped

ginger/garlic mixed paste = 4 tsp

yogurt/curd = 200 grm

green chilly = 6

chopped corainder= 1 bunch

mint leaves = half bunch

cloves/lavang = 3

ciannamon/dalchinni = 3

ellaichi/cardamom = 3

salt to taste

lemon = 1

Golden fried sliced onions ¾ cup

chlli powder = 1 TBSP

bay leaves = 2 nos

ghee = 2 tsp

oil = 200 grm

cashew nuts = 5 or 6

poppy seeds = 1/2 tsp

Cooking Instructions

1)marinate chicken pieces. mix salt, chilli powder,
yogurt.Mix well and put chicken pieces in this for an hour.

2)for (chicken gravy) Heat oil/ghee in thick bottom pan.
add garam masala. cloves/cinnamon/ellaichi.Lets it crackle.
add half sliced onion saute until little brown
add ginger garlic paste smells gose on add remaining onion, and tomatoes..
keep cook for about five mins . ippo add panungo green chilli/coriander/mint.
apuram add marinated chicken and lemon and cook chicken is tender

3)in the mean time.wash rice and soak 5 mins .
boil water and add bay leaves and salt and boil rice till ¾th done.
Drain rice and keep aside. and grind poppy seed and cashewnuts together keep aside

4) once chicken gravy is add grinded cahew/poppy paste ... mix drain rice with chicken gravy...
and fried sliced onion...Cover and sealed with aluminum foil.
cook on an indirect slow flame for 10 to 12 minutes