Spicy Chicken Biryani Recipe

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• 3/4 cup oil shopping list
• 3 large onions,sliced shopping list
• 250 g tomatoes,roughly chopped shopping list
• 2 tbsp ginger garlic paste shopping list
• 1 kg chicken pieces shopping list
• 3 green cardamoms shopping list
• 1 large cardmom shopping list
• 5 cloves shopping list
• 8 whole black pepper shopping list
• 1 inch piece of cinamon stick shopping list
• 1 tbsp cumin seeds shopping list
• 2 tbsp red chilli powder shopping list
• 2 tbsp coriander powder shopping list
• 1 1/2 tbsp salt shopping list
• 1 cup yougurt shopping list
• 10-12 dried plums shopping list
• 1 kg rice shopping list
• 1 large cardmom shopping list
• 1 inch piece of cinamon stick shopping list
• 3 cloves shopping list
• 5 whole black pepper shopping list
• salt shopping list
• water shopping list
• 2 tomatoes,cut in round slices shopping list
• 1/2 cup mint leaves shopping list
• 2-3 tbsp ginger, julienne cut shopping list
• 4-5 whole green chillies shopping list
• orange food colour

How to make it

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• Heat oil in a pan.Add onion and fry until brown.Remove from oil.
• Blend tomatoes,yougurt and brown onion to a fine paste.
• Add ginger garlic paste and chicken pieces to the oil.
• Cook on medium to high heat and fry the chicken until it changes its
• color.
• Add green cardamoms,large cardmom,cloves,black pepper,cinamon stick and cumin seeds.
• Pour the blended mixture and mix well.Add red chilli
• powder,coriander powder and salt.
• Cook on medium heat until chicken is done.Add dried plums.
• Increase the heat to between medium and high.Cook, stirring
• frequently, until chicken is nearly done and only a little gravy is
• left. Set aside.
• Soak rice for 30 minutes in enough water to cover; then drain.
• Boil water, add cardmom, cinamon stick, cloves, black pepper and salt and boil rice till 2/3rd done.
• Drain the water off in a colander. Leave in the colander for a few minute, for all the water to drain out.
• Add 2-3 tbsp oil in the pan to coat the base.
• Spread 1/3rd of the rice in a layer at the base of the pan.Now layer
• with 1/2 of the chicken.
• Next, layer with half of remaining rice. Sprinkle tomato slices,mint leaves,ginger and green chillies on top.
• Now spread remaining chicken as a layer.
• Finish with the remaining rice layered on top.
• Dot with a little oil and a few drop of liquid orange colour . This
• gives you a few dark orange coloured rice grains interspersed in the
• rest of the rice. It looks very nice when served.
• Cover the pan with a tight lid.
• Cook on a very low flame, with the lid tightly closed. This will take
• 20-30 minutes.
• Serve hot.