Ingredients

• 1/2 kg - basmati rice
• 1/2 kg - chicken
• 3 - big onions
• 1 tsp ginger-garlic paste
• 5 - green chillies
• 1 tsp - red chilli powder
• 2 - cashewnuts
• 2 tbsp - curds
• 1 cup- mint leaves
• Orange colour
• Salt to taste
• 1 tsp - turmeric powder
• 1 tsp - garam masala
• 3 tbsp - oil
• 3 tbsp - ghee
• 1/2 tsp - shah jeera
• 3-2 cloves
• Cardamom and cinnamon as required

How to Make Homemade Chicken Biryani

• Wash chicken, add lemon juice, turmeric, chilli powder, ginger-garlic paste, salt, 1 cup of sour curds and keep aside for 2 hours.
• Cut 1 onion into thin rings and fry in the oil, take out and put them separately for garnishing.
• Cut remaining 2 onions and fry them and add to the chicken marinade.
• Fry cashewnuts and grind into a paste, adding 2 spoons of curds and add this to chicken marinade.
• Take a heavy bottom dish - preferably a big pressure cooker - and add 2 spoons of oil/ghee.
• Add the chicken and cook for 5 minutes till it loses its raw flavour.
• Take another dish and heat oil. Add garam masala along with chillies.
• When they crackle, add water and when it boils, add the rice with 1:1.5 ratio for Rice:Water.
• Now add the mint leaves and salt when rice is almost cooked, drain the water.
• Now spread the rice on the chicken and pour the remaining ghee along with lemon juice and sprinkle colour on top.
• Take a spatula and make 2 or three digs from top until the spatula touches the bottom.
• Sprinkle the brown onions and coriander and close the lid - without whistle.
• Cook the biryani for half an hour. Finally shake the cooker and open the lid.