Chicken briyani

Ingredients:

dry spices to Temper

• 1 bay leaf
• 3 green cardamoms
• 4 to 6 cloves
• Small Cinnamon stick
• 1 Star anise
• ½ tsp. shahi jeera

marinate

• 1 ½ tbsp curd/ yogurt

• 1 tsp ginger garlic paste

• Salt as needed

• ¼ tsp. turmeric

• ¼ tsp. red chili powder

• ½ to ¾ tsp biryani masala  

Other ingredients

• ½ kg chicken
• 2 cups basmathi rice
• 3 ¼ water  
• 2 tbsp. Oil
• Salt as needed
• 1 medium tomato  
• 1 ½ tbsp curd
• 12 mint leaves / pudina finely chopped
• coriander leaves from 12 stems finely chopped
• 1 ½ ginger garlic paste
• 2 green chilies sliced or chopped
• 1 large onion sliced thinly
• ¼ tsp. red chili powder
• 2 tsplease chicken briyani masala

Instructions

1. Soak rice for at least 20 to 30 minutes. If using normal rice (not basmathi) soak it for 30 minutes.
   
2. Marinate chicken using ingredients under marination. Set this aside.
   
3. Add oil to a kadai and heat it. Add the dry spices and saute till they begin to sizzle.
   
4. Add onions and fry till they turn  light golden, add ginger garlic and fry till the raw smell goes off.
   
5. Add chicken and fry till the color changes.
   
6. Add chopped tomatoes, corinader, pudina and salt.fry until chicken cook soft.
   
7. Pour water and bring it to a boil.
   
8. Drain off the rice completely and add it to the cooker.
   
9. Cook till the water very little is left, cover the lid and turn on the flame to very low. If using basmathi rice, cook it for about 3 to 5 minutes,a If using normal rice that is slightly on the harder side to cook allow it to whistle onces,transfer it immediately to a wide utensil to prevent turning mushy.
   
10. Granish with coriander leaves and boiled eggs.Serve chicken biryani with onion raita.