Bachelors Biriyani

Ingredients

Chicken- 500 gms
Curd-2 tbsp.
Coconut-ground 2 tbsp.
G. Chillies- 6 to 8
Ginger garlic paste-1 tbsp each
Tomatoes-2 big chopped
Onion-2 cut lengthwise
Mint-2tbsp chopped
Coriander leaves-3tbsp chopped
Cellary-1 tbsp (optional)
Cinnamon-2 sticks
Cloves-4 to 6
Cardamom-2
Saunf or fennel-1 tsp
Veg.oil or ghee -2 tbsp
refined oil-2 tbsp
Salt-1/1/2 level tbsp
Lime juice-1/2 of a lime
Basumati rice-2 1/2 cups
Chilly Powder-2 tsp
Dhania powder 1 tsp
Turmeric-1/4tsp
Bayleaf-1 to 2
Hot Water-4 to 4 1/2 cups.

Method

1. Chop, clean chicken and marinate in curd, ginger garlic paste, turmeric, salt, chilly dhania powder for 1 hr.
2. Wash the rice and soak it in 4 cups of water.( not the hot water)
3. Meanwhile in a pressure cooker or any heavy pot add the ghee, refined oil together. When hot add bay leaves, cinnamon, cloves, cardamon, and fennel and fry for 5 mins.
4. Add the onions and fry till golden brown. Add mint, coriander and fry for 5mins. Then add the tomatoes and fry for 10 mins till the tomatoes turn pulpy.
5. Add the marinated chicken in curds. Fry for 10 mins. Add 1 /1/2 cups of water and let the chicken cook. If pressure cooker is used give 12 mins for the chicken to cook.
6. Once chicken is cooked add the coconut ground (optional) and the drained rice and 4 cups of hot water and lime juice. Transfer the chicken and rice mixture to a rice cooker and let it cook till done. If pressure cooker is used give a time of 3 mins after the whistle.
7. Remove from fire and keep aside for 5 mins. When done remove the biriyani to a serving dish as leaving it in a hot dish over cooks it.
8. Garnish with coriander leaves.

N.B:

Care should be taken to add just enough water for Basumati rice. After the chicken is cooked if more than 1 cup of water is left in the pot, it should be adjusted when water is added for the rice. e.g. For 2 cups of rice you require 4 cups of water. So if there is stock in the chicken you have to add 3 to 3/1/2 cups. The good biriyani depends on the water you add.