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1
Wash and soak rice in water for a minimum of 30 mins
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2
2.Slice onions,chop ginger,garlic & tomatoes,slit green chillies 3.In a heated pan add the coriander and mint leaves and saute till they become a little limp,Keep aside
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3
4.Then add the vanaspati or oil to the pan and saute ginger,garlic,onions,green chillies and fry till onions turn brown Add the dry powders or biriyani masala and fry Add the tomatoes and cook till tomatoes are done Cool this mixture
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4
5.To this mixture add the sauted mint&coriander and grind to a smooth paste,using little water
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5
6.Heat an approximately 5 litre heavy bottomed pan,add the whole garam masala and saute(without oil) for a few seconds, until you get a nice aroma Add the grinded paste to this,add salt and fry well Add the chicken,which is cut into 8 to 10 pieces Allow to simmer and cook till chicken is almost done
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6
7.Drain the rice and cook with 4 cups of water,saffron milk,2 split cardamoms and a tiny piece of cinnamon along with salt till half done
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7
.Layer the rice above the chicken gravy Sprinkle the chopped coriander,mint leaves,fried nuts fried onion and the essence above the rice Pour over the ghee or butter evenly Close the lid tightly Keep on very slow fire for a minimum of 30 mins
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8
Serve hot with raita,lime pickle,pappad or hard boiled eggs
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9
P.S You can secure the lid tightly by sealing it with a tough maida dough
