Chicken Biriyani

Ingredients:

For Marinade:
Chicken - ½ kg

Yoghurt/Curd - 3 tbsp
Coriander leaves - 25 gm
Mint leaves - 25 gm
Green chillies(chopped) - 4 to 6
Ginger garlic paste-2 tsp
Cumin powder - ½ tsp
Coriander powder - 1 tsp
Aniseed powder - ½ tsp
Turmeric powder - ½ tsp
Lime juice - 1 tsp

For rice:
Clarified butter (ghee)- 1 tbsp
Cinnamon - 5 - 6 pieces
Cardamom  seeds - 4 - 5 nos
Cloves  - 4 - 5 nos
Jasmine rice/Basumathi rice - 2 cup (1/2 kg)
Water - 3 cup
salt - as per taste

For Biryani masala:
Clarified butter - 2 tbsp
Cinnamon - 5 - 6 pieces
Bay leaf - 1 no
Cloves - 4 - 5 nos
Cardamom seeds - 4 - 5 nos
Nutmeg - 1 no
Onions - 1 no
Tomato - 1 no

For garnishing:
Boiled egg - 1 no
Cashews & Raisins- roasted in ghee
onion - 1/2 no. fried golden brown.

(This serves 4 people)

Method :
1)Mix together yogurt, coriander leaves, mint leaves,cumin  powder,coriander powder,aniseed powder, green chillies,  gingergarlic paste, turmeric powder and lime juice and marinate the chicken in it. Keep aside for ½ an hour.Soak rice in water for half an hour.
2)Heat clarified butter or ghee in a pan.
3)Add cinnamon, bay leaf, cardamom seeds, and cloves.
4)Add washed and cleaned rice.
5)Fry, till rice turns translucent.
6)Add water and allow it to boil.
7)When the water comes to a boil, lower the flame and cover the pan.
8)Cook till the water evaporates.
9)Heat clarified butter/ghee in a pan.
10)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.
11)Add onions and sauté, till brown.
12)Add tomatoes and saute`.
13)Add marinated chicken.
14)Cover the pan and cook for at least 5 minutes on a medium flame.
15)Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken.
16)Layer the serving bowl with alternating layers of rice and the chicken masala, cover it and keep in oven in 350 defree for 10-15 minutes.
17)Garnish the top with a boiled egg cut in four pieces, roasted cashews , raisins and fried onion.