Ingredients

Biriyani Rice – 2 glass
Chicken – ½ kilo
Garam masala – 1 tea spoon
Turmeric powder – 1 table spoon
Chilly powder – 1 table spoon
Pepper powder – ½ tea spoon
Onion – 2 nos ( big)
Tomato – big – 1
Green chilly – 2 nos slit into two
Ginger – small piece
Garlic – 4 cloves
Coriander leaves – chopped small – ½ cup
Cardamom – 4
Cloves – 4
Cinnamon – small piece
Ghee – 2 table spoon
Oil – 2 table spoon
Cashew nut – 5 – 6 nos
Salt – as required
Water – 3 glass boiled

Method of preparation

Clean the rice and drain out the water completely. Clean the chicken pieces and mix well with ½ sppon of turmeric powder, 1 spoon of chilly powder, ½ spoon of pepper powder and one table spoon of salt. Keep it aside for one hour.

Chop the onions and tomato into very thin pieces. Crush the ginger and garlic. Take 3.5 litre cooker and heat . add oil and ghee into the cooker and heat. add cardamom, cloves, cinnamon, and allow to splutter. Add onions and green chilly and fry. When it get little brown colour add ginger and garlic and fry. When it gets brown colour add the tomato and crush it. Add the remaining chilly powder , turmeric powder, garam masala powder and fry well. Add the marinated chicken into it and mix. stir well for 5 – 6 minutes. The chicken should not get broken. It should only get fried little. Also should take care that it is not getting over cooked. Should not add excess water. Add the cleaned rice into it and stir. Add required salt and coriander leaves and mix well. Also add 3 glass of hot boiled water. Close the cooker. When the steam started to come put the cooker weight and cook it for exactly 5 minutes in low flame. No need to care about the whistles. Switch off the stove after 5 minutes. Wait till the steam goes and then open the cooker lid. Transfer the contents into a flat vessel. And stir it with fork. If necessary, decorate it with fried onions, cashew nut, and kismis. Can serve it with papad , salad or pickle.