Chicken Biriyani🍗🍗🍗

INGREDIENTS:

Chicken - 1 1/2 kg

Onion - 10

Ginger - big piece

Garlic - 15 to 20 cloves

Green chilly - 12 to 15

Coriander leaves - handful

Mint leaves -3/4 handful

Turmeric powder - 1/2 tspn

Chilly powder - 3/4 tspn

Coriander powder - 3/4 tspn

Garam masala - 1/2 tspn

Cinnamon - 5 to 8 sticks

Cloves - 10

Cardamom - 6 to 8

Bay leaves - 4 to 5

Lemon juice - juice of one lemon

Basmati Rice - 3 cups

Butter

Salt

Ready for biriyani🤔🤔

Wash the rice well. Soak it in water for 30 minutes. Add a little salt to it.

Drain the rice after 30 minutes and keep aside.

Heat ghee. Add cloves, cardamom, cinnamon sticks and bay leaves.

Add the drained rice and stir well. This will take around 4 to 5 minutes.

Once the rice starts spluttering add five and a half cups of hot water to it.

Add juice of one lemon and necessary salt. Mix it well. Cover the vessel and allow it to get cooked.

Add mint leaves, coriander leaves, green chilly, ginger, garlic, fennel seeds, cloves (2), cardamom (2).and cinnamon sticks into the grinder.

Grind the ingredients into a fine paste.

Marinate the washed chicken with turmeric powder, chilly powder, 1 tablespoon ground mixture and salt. Keep it aside for 30 minutes.

Heat ghee or oil in a pan. Add whole spices.

Add sliced onion and fry well.

Once the onion becomes translucent add the ground mixture and fry well.

Add tomatoes to it and mix well. Also add coriander powder, garam masala and a little chilly powder and fry well. Keep stirring.

When tomatoes become soft add the marinated chicken pieces.

Add salt and a little water. Allow it to get cooked.

ONce the chicken gets cooked, time for layering our biriyani. First add the chicken mixture at the base. Then add the cooked rice. garnish with coriander leaves and add small pieces of butter.

Again layer with the chicken mixture. Add rice on top of it and garnish with coriander leaves and butter. Continue doing in this manner until you finish with the rice.

We have come to the last stage of layering. Close the vessel and keep in on low flame over a tawa for around 10 to 15 minutes. This is my way of dum biriyani.

The final product is ready.🤗🤗

Serve hot with raita.. it will be relished by all 👷‍♀️👷‍♀️