Chicken Biryani / Mughalai biriyani

Ingredients

200 gm Chicken

200 gm Biriyani rice ( Seraga Samba )

2 nos onion

3 nos Green chillies

1 no bay leaf

1 tsp Chilli powder

3 nos Tomatoes

1 cup curd

2 tbsp Coriander leaves

2 tbsp Mint leaves

For Powder

3 sticks Cinnamon

6 nos Cloves

6 nos Cardamom

1 tsp Fennel

For Paste

20 gm Ginger

30 gm Garlic  

 5 tbsp Ghee

Method

1. Clean the chicken and keep it aside
2. Soak the Rice before starting the preparation
3. Make a paste of ginger and garlic keep it aside
4. Make a powder of cinnamon, cloves, cardamom and fennel
5. Heat the oil in vessel
6. Fry the whole cardamom, bay leaf then slit green chillies 
7. Add the sliced onion and fry it well
8. Add the ginger garlic paste and powdered masalas  then sauté it well
9. Add the sliced tomatoes then sauté it well, Pour the curd 
10. Put the washed chicken into it  leave it to tender
11. Pour the 1:2 water, add the soaked rice into it
12. Stir occasionally to avoid burning, then check the salt
13. Cook it till 90 % of water should dry
14. Sprinkle the chopped coriander leaves and mint leaves
15. Put it in dum  or double boiling method
16. Seal the vessel with dough and cook over slow fire, preferably coal and with live coal on top of the lid for 15 mins
17. Remove from fire and keep till ready to serve
18. Break seal, pour the ghee, mix well and serve