Ingredients

1.Kaima rice – 1 kilo
2.Chicken pieces – cut into small pieces – 1 kilo
3.Onion – 250 gram
4.Ghee – 200 gram
5.Ginger. Garlic paste – 4 table spoon
6.Dalda – 600 gram
7.Lemon Juice – 1 table spoon
8.Green chilly – 100 gram
9.Coriander leaves , mint leaves ( pudina )
10.Kismis – 2 table spoon
11.Curd – one cup
12.Cardamom – 6 nos
13.Jathikka – ¼ pieces
14.Jathipathri – 2 nos
15.Sajeerakam – 1 table spoon
16.Cloves / cinnamon – 5 nos
17.Salt – as required
18.Kismis . cashew nut – 100 gram
19.Coconut oil – 500 milli
20, Chilly powder – 4 table spoon
21.Turmeric powder – 1 tea spoon
22. Maida – to do dham

Method of preparation

Clean the chicken and Cut it into small pieces , Marinate the chicken pieces with turmeric powder , chilly powder, salt . Then fry the marinate chicken in oil. Boil the water and add the cleaned rice , salt , dalda , ghee and cook it by draining the water completely. Fry the cashew nut, kismis , onion in ghee.

Take a bottom thick vessel add the fried onions , half portion of the ginger / garlic paste , lemon juice , coriander leaves, mint leaves, green Chillies , kismis paste , powdered Ingredients from 12 to 16 salt into the fried chicken pieces and mix well. spread the chicken mix in the vessel and above it spread the rice ad then the fried onion.

Close the lid tightly . Paste the Maida dough on the side of the vessel so that the vapor does not go out. Dham it for half an hour. Open the Biriyani Vessel and add cashew nut, kismis fried onions and can serve.