Chicken Biryani

Ingredients:

• Chicken - 1 lbs
• Basmati rice - 2 cups
• Water - 3 cups
• Onion - 1 medium (sliced)
• Tomato - 1 medium (chopped)
• Green chilies - 3
• Bay leaf - 1
• Fennel seeds - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Curd - 2 tsps
• Mint leaves - 1 cup (chopped)
• Coriander leaves - 1 cup (chopped)
• Oil - 5tbsps
• Ghee - 1 tsp
• Salt - to taste

To grind:

• Cinnamon - 11/2 inch pieces
• Cloves - 10
• Fennel seeds - 1 tsp
• Cardamom - 2
• Khus Khus - 1 tsp
• Ginger - 1 inch piece
• Garlic - 8 cloves
• Green chilies - 4
• Red chilies - 4
• Onion - 1/2 medium size
• Coriander leaves - 3 sprigs

Method:

1. Wash and soak the rice for 15 mins.
2. Cut the chicken into bite size pieces and wash thoroughly.
3. Grind the items given under "To grind".
4. Add oil and ghee to the pressure cooker. Once the oil is hot, add bay leaf and fennel seeds and fry for 30 secs.
5. Add sliced onions, green chilies and cook the till the onions turn light brown.
6. Add the ground paste and cook till the raw smell of the mixture goes away.
7. Add the chopped tomatoes, mint leaves, coriander leaves, turmeric powder and cook till the tomatoes becomes soft.
8. Now add the washed chicken, curd and cook for 5 mins.
9. Add salt, water and once the water comes to boil, add the soaked rice and mix everything well.
10. Close the pressure and cook for 2 whistles.
11. Serve with raita.