Chicken Buriyani

Ingredients:
Chicken 250 gm
Onion 2 medium
Tomato 1 small
Ginger Garlic paste 2 tbs
Green chilies 5
Chopped coriander leaves 1/2 cup
Chopped Mint leaves 1/2 cup
Curd 1/4 cup
Salt to taste
Turmeric powder 1/2 tsp
Chili Powder 1 tbs
Black Pepper Powder 1 1/2 tbs
Garam Masala 1 tbs
Cumin seeds 1 tsp
Fennel Seeds 1tsp
Cardamom 4
Cinnamon 1 stick
Cloves 3
Basmathi Rice 2 cup rice
Bay Leaves 4
Saffron 1/4 tsp
Food color red 1/2 tsp
Milk 1/2 cup
Lemon juice 1 tbs

PREPARATION:
Clean the Basmathi rice and soak the rice 
for 45mins.

Clean the chicken and cut into medium pieces 
and drain the water.

Soak the Saffron in 1/2 cup milk.

Cut the onions into thin long slices.Finely chop 
the green chilies and the tomato.

Marinate the chicken with Salt,turmeric,Garam 
Masala,Chili powder 1/2 tbs and curd for at 
least one hour.

Take a Heavy bottom Vessel and add 3tbs
 of oil.

Once when the oil is hot add all the whole 
Garam Masala items. 

When they splitters add the onion.

Fry the onion until they turn golden brown.Now 
add the Ginger garlic paste and fry till the raw 
smell goes.

Add the chopped tomato and the green chilies.

And fry till tomato becomes soft.

Add all the masala powder, 2 Bay leaves and fry 
well.

Now add 1/2 cup of chopped coriander and 
mint leaves.

Once when the oil gets collected on top of the 
masala it time to add the marinated chicken.

Mix well so the masala will get well coated on 
the chicken.

Reduce the flame and cook the chicken covered.

Mean time boil the water in a seperate vessel 

and add 2 bay leaves and 2 crushed cardamom 
and little salt.

When the water bubbles add the basmathi rice.

Once the basmathi rice is 50% cooked remove 
from flame and drain the water and keep aside.

When the chicken in completely cooked switch 
off the flame.

Now remove half the amount of the chicken 
gravy into an another vessel.

So we can make a layer of chicken and half 
cooked basmathi rice.

On the top of the chicken layer add the 
remaining chopped coriander and mint 
 leaves and top it with layer of rice.

On top of the rice pour the saffron milk.
Do mot mix just pour.

Sprinkle fried onions on top [optional]

Cover the vessel.The vessel cover needs 
to be heavy so the steam will not escape 
from the vessel.

If the vessel cover is not heavy take the 
chapatti atta and roll it on the rim of the 
vessel and keep the lid on top of it.So the 
steam will not lift the cover.

Cook for 30 -45 mins on low flame.

Yummy chicken briyani is ready 
to serve.

Enjoy with boiled egg and raitha.