Chicken Biryani

Chicken Biryani

Ingredients
2 lbs Chicken (cut into pieces)
1 cup Chicken stock
1 piece Cinnamon
2 Cloves
2 Cardamom pods
2 Bay leaves
1 tsp Fennel seeds
1 inch piece Ginger (chopped)
10 cloves Garlic
3 Green chilies (chopped)
2 Large onions (cut into quarters)
2 Large tomatoes (chopped)
2 cups Long grain basmati rice
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
6 tbsp Dalda or ghee
1/2 cup Plain yoghurt
8 Fresh mint leaves
Cilantro (coriander) leaves Salt
 

1. Grind the ingredients 3-11 together to make a paste.
2. Heat dalda or ghee in a large pan and add the ground mixture. Fry for about 10 minutes until the oil separates from the mixture. Add chopped tomatoes and fry for a few minutes. Then add the chicken pieces, turmeric powder, garam masala and salt and fry until all the chicken pieces are coated with the masala.
3. Add the washed rice and stir fry for 10 minutes until the rice becomes translucent. Mix in the yoghurt.
4. Transfer this to the pressure cooker. Pour 3 cups of water and 1 cup of chicken stock. Spread the mint & coriander leaves on top and cook until done.
5. Serve with raita pappad and pickles.