Half-boil the rice. Drain the water and keep it aside.
Blend all the spices.
Add salt as per taste
Take a flat base aluminium container.
Put 4 tbsp of oil and arrange all the chicken pieces on it.
Apply the blended masala on the chicken.
Mix some salt to the partially boiled rice and spread the rice evenly on the chicken and masala.
Sprinkle the garam masala on the rice.
Cover it properly and cook on low flame for 25 mins.
Add oil to kadai and fry onion on medium flame till it turns golden brown.
After the rice is done, add the fried onion and chopped coriander and mint and mix it well with the biriyani
Put it on low flame again for another 5 mins.
Serve with salad.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.