Ingredients
Biryani rice – 4 cups
Chicken (dressed big pieces) – 1 kg
Onion – half kg.
Tomato – 3
Grinded Green chili– 10
Chopped ginger – 2 tbsp
Chopped garlic – 2 tbsp
Lemon – 1
Curd – 1 cup
Corriander leaves – 15 gm
Curry leaves – as needed
Garam masala – 1 tbsp
RKG (ghee) – 250 gm
Cloves – 5
Cardamom – 5
Cinnamon – a big piece
Cashew nuts – 100 gm
Raisins – 50 gm
Water – 6 cups
Salt - to taste
Method
MASALA
Pour 1 tbsp RKG in the cooking vessel and heat.
When hot add chopped onion and stir till it turns light brown colour.
Add chopped ginger, garlic and grinded green chili and stir for 3 mins
Add chopped tomato followed by chicken and mix well. Add curd and salt.
Boil it and keep aside.
RICE
Add rest of the RKG to another container.
When hot add 1 chopped onion, cloves and cardamom.
Add washed and drained rice and fry for 5 mins.Add hot water (6 cups) and salt.
Allow it to boil. When rice is fully cooked keep it aside
Into the masala add lemon juice and rest of the corriander leaves.
Add some cooked rice on top of it.
Sprinkle 4 or 5 drop of food colour (yellow).
Add few fried cashew nuts and raisins on each layer of rice and also on top.
Keep it in oven under light heat for 15 mins.
Take it out from oven.
Separate the rice and masala.
Garnish with rest of the fried cashew nuts and raisins and onion (golden brown).
Serve hot.
