Chop, clean chicken and marinate in curd, ginger garlic paste, turmeric, salt, chilli dhania powder for 1 hour.
Wash the rice and soak it in 4 cups of water ( not hot water).
Meanwhile in a pressure cooker or any heavy pot add the ghee, refined oil together. When hot add bay leaves, cinnamon, cloves, cardamom, and fennel and fry for 5 mins.
Add the onions and fry till golden brown. Add mint, coriander and fry for 5 mins. Then add the tomatoes and fry for 10 mins till the tomatoes turn pulpy.
Add the marinated chicken in curd. Fry for 10 mins. Add 1.5 cups of water and let the chicken cook. If pressure cooker is used give 12 mins for the chicken to cook.
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.
Remove from fire and keep aside for 5 mins. When done remove the biryani to a serving dish as leaving it in a hot dish over cooks it.
Garnish with coriander leaves.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.