Chicken Biryani

Ingredients:

Chicken - 1 lb cut into medium sized pieces

Onions - 2 big (sliced)

Tomatoes - 2 big (sliced)

Green Chillies - 3 - cut slanted

Ginger garlic paste - 2 to 3 tsp

Turmeric powder - 1/2 tsp

Chilli powder - 2 to 2 1/2 tsp

Coriander powder - 1/2 tsp

Cumin seed powder - 1/2 tsp (optional)

Garam masala items - 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)

Salt - to taste

Oil - 5 tbsp (with a little butter or ghee)

Food coloring/Saffron - a pinch

Basmatic rice - 3 cups

Mint leaves (pudina) -1/4 cup

Method:

In a large pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the mint leaves, ginger garlic paste and saute for a few minutes. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and saute for 10-15 min. Pour some water, close with a lid and allow the chicken to cook. This should be in a sort of a gravy consistency (the oil would have come out on top).

Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice). Soak the pinch of saffron in a little water. Roast cashews and raisins separately and keep aside. In a large dish, put in a layer of rice. Sprinkle a little saffron water. Add some chicken masala to this and mix. Then again add another layer of rice, saffron water, and chicken masala. Continue this until all of the rice and masala is exhausted. (Note: The biryani would have a mix of colors - orange (from the food coloring), partially plain white (from the rice), orangish brown (from the masala)). Toss in the cashews, and raisins, mint and coriander leaves and serve hot with onion raita or cucumber raita or plain sliced onions.