Chicken Biryani

Ingredients:
Basmati rice- 500 gms
Boneless chicken - 500 gms
Onions - 250 gms
Curd - 2 tbsp
Lemon juice - 1 tbsp
Ginger garlic paste - 2 tbsp
Turmeric - 1/4 tsp
Red chilli powder - 2 tsp
Salt to taste
Garam Masala - 1 tsp
Coriander - cumin powder - 1 tbsp
Mint leaves - 1 tbsp
Coriander leaves - 1 tbsp
Green Cardamom - 3
Black cardamom - 2
Cloves - 6
Cinnamon - 2 pieces
Bay leaves - 2-3
Pepper - 1/2 tsp
Shajeera - 1/4 tsp
Oil - 50 gms
Ghee - 1 tbsp
Saffron - few strands (soaked in 1 tbsp of milk)

Method:

• Wash and marinate chicken with curd, lemon juice, salt, red chilli powder, ginger garlic paste, coriander - cumin powder, garam masala and mix well. Keep aside for 2-3 hours.
• Slice the onions and fry them till they are brown. Cool and grind to make fine paste. Mix this onion paste to chicken marinate.
• Wash and soak basmati rice for 30 minutes.
• Cook the rice  in 2 liters of water, little salt, 1 tsp of oil  till 2/3 is done. Tie the whole garam masala and drop in water so the rice absorbs the flavour when it is cooking.
• Drain the water completely when the rice is 2/3 cook. Remove the tied cloth.
• Take thick bottomed vessel, heat oil then add shajeera, mint and coriander leaves. Add Marinated chicken, top up with 2/3 cooked rice, saffron, ghee.
• Close the lid with aluminium foil or with wheat dough method and place the vessel on tawa.
• Cook in high flame for 5 minutes then cook in low flame for 45 minutes or till it is done.
• Serve hot with mirchi ka salan  and curd raita.