Ingredients

• Chicken -1.5 kg
• Basmati rice - 1.5 kg
• Oil - 600 g
• Ginger-garlic paste - 300 g
• Chilli powder - 50 g
• Green chillies - 15 pieces
• Tomato - 500 g
• Mint - 1 small bunch
• Coriander - 2 small bunches
• Cloves - 8 pieces
• Cinnamon - 1 medium sized stick
• Cardamom - 5 pods
• Onion - 250 g
• Lemon - 2
• Curd - 1 litre
• Salt to taste

How to Make Indian Chicken Biryani

• Cut onions lengthwise.
• Divide into halves.
• Cut tomatoes into 4 pieces.
• Extract lemon juice and keep aside.
• Strip mint leaves. Wash, cut and keep aside.
• Strip coriander leaves.
• Wash, cut and keep aside.
• Wash chicken, drain water completely and keep aside.
• Heat oil in a wide pan.
• Add cloves, cinnamon, and cardamom.
• Saute for a few seconds.
• Add half the quantity of onions.
• Saute for a minute.
• Add ginger-garlic paste.
• Simmer and allow the onions, ginger and garlic paste to cook.
• This should take less than 10 minutes.
• Add chicken.
• Sprinkle 2 tsps of salt and mix well.
• Add the remaining onions pieces.
• Cook on a low flame with the lid on for 15 mins.
• Remove the lid.
• Add chilli powder, green chillies, tomatoes, coriander, mint, lemon juice and curd.
• Stir well, close the lid and cook on low flame for 20 mins.
• Wash the basmati rice and soak in water for 10 minutes and drain.
• In another pan, add water, 4 times the quantity of rice.
• Bring to a boil.
• Add salt to taste.
• Add the basmati rice.
• Cook on low flame with the lid on.
• When rice is half cooked, drain the water and set aside.
• Now add the half-cooked rice to the chicken gravy.
• Slowly mix the contents.
• Ensure rice doesn't get mashed.
• Put a dosa tava on the stove and place the vessel.
• Take a newspaper and place it on top of the vessel and then keep the lid.
• On top of the lid, place the drained water.
• The vessel is now airtight.
• Simmer for about 5-10 mins till biryani is done.
• Serve hot with onion raitha or brinjal tamarind gravy.