Chicken Biryani

Ingredients (Serves 4)

Basmati Rice - 2 cups

Chicken - 1 kg

Ginger Paste - 1 spoon

Garlic Paste - 1 spoon

Onions 2 Large - finely chopped

Biryani Masala - 2 tea spoons

Salt to taste

Pepper corns - 6 to 8

Ghee - 2 table spoon

Tomatoes - 2 finely chopped

Mustard Oil for cooking

Finely chopped Coriander leaves

Indian Spices: Chili, Coriander, Cumin powder - 1 table spoon each

Garam Masala: Cinnamon, Cardamom, Cloves, Star Anise & Bay Leaf - 4 each

Preparation (30 Minutes)

In a pan boil water - add Cinnamon, Cardamom and Cloves - 2 each. When the water come to a boil add soaked Basmati rice. Let the rice boil till its almost done. Drain the hot water and add regular water to the pot (rice will not stick)

In a pan heat Mustard Oil, add the Garam Masala and pepper corns. Once they spices let out aroma add finely chopped onions, caramelize it before adding the medium size chopped marinated chicken. Mix well and let the Chicken take on a little roast before adding the Spices mixed in half cup of warm water. Mix the spices well to the chicken and add chopped tomatoes. Let the mix simmer for 20 minutes before adding ghee and turning off the fire.

Divide this chicken into 3 parts. leave 1/3 of it in the pan, cover it with 1/3 of the rice, then lay out 1/3 chicken on top of the rice. Alternate this till you have 3 layers of rice and chicken alternating each other. Sprinkle a few fried onions and garnish it with Coriander leaves before serving. Usually goes well with 'Raita' and 'Kebabs' on the side!