Chicken Briyani - சிக்கன் பிரியானி

Ingredients:

• Chicken 250 gm
• Onion 2 medium
  
• Tomato 1 small
• Ginger Garlic paste 2 tbs
• Green chilies 5
• Chopped coriander leaves 1/2 cup
• Chopped Mint leaves 1/2 cup
• Curd 1/4 cup
• Salt to taste
• Turmeric powder 1/2 tsp
• Chili Powder 1 tbs
• Black Pepper Powder 1 1/2 tbs
• Garam Masala 1 tbs
• Cumin seeds 1 tsp
• Fennel Seeds 1tsp
• Cardamom 4
  
• Cinnamon 1 stick
• Cloves 3
  
• Basmathi Rice 2 cup rice
• Bay Leaves 4
• Saffron 1/4 tsp
  
• Food color red 1/2 tsp
  
• Milk 1/2 cup
  
• Lemon juice 1 tbs

Method:

• Clean the Basmathi rice and soak the rice for 45mins.
• Clean the chicken and cut into medium pieces and drain the water.
• Soak the Saffron in 1/2 cup milk.
  
• Cut the onions into thin long slices.Finely chop the green chilies and the tomato.
  
• Marinate the chicken with Salt,turmeric,Garam Masala,Chili powder 1/2 tbs and curd for at least one hour.
• Take a Heavy bottom Vessel and add 3tbs of oil.
• Once when the oil is hot add all the whole Garam Masala items. When they splitters add the onion.
• Fry the onion until they turn golden brown.Now add the Ginger garlic paste and fry till the raw smell goes.
• Add the chopped tomato and the green chilies.And fry till tomato becomes soft.
• Add all the masala powder, 2 Bay leaves and fry well.Now add 1/2 cup of chopped coriander and mint leaves.
• Once when the oil gets collected on top of the masala it time to add the marinated chicken.
• Mix well so the masala will get well coated on the chicken.
• Reduce the flame and cook the chicken covered.
  
• Mean time boil the water in a seperate vessel and add 2 bay leaves and 2 crushed cardamom and little salt.
  
• When the water bubbles add the basmathi rice.
• Once the basmathi rice is 50% cooked remove from flame and drain the water and keep aside.
• When the chicken in completely cooked switch off the flame.
• Now remove half the amount of the chicken gravy into an another vessel.So we can make a layer of chicken and half cooked basmathi rice.
• On the top of the chicken layer add the remaining chopped coriander and mint leaves and top it with layer of rice.
• On top of the rice pour the saffron milk.Do mot mix just pour.
• Sprinkle fried onions on top [optional]
• Cover the vessel.The vessel cover needs to be heavy so the steam will not escape from the vessel.
• If the vessel cover is not heavy take the chapatti atta and roll it on the rim of the vessel and keep the lid on top of it.So the steam will not lift the cover.
• Cook for 30 -45 mins on low flame.
• Yummy chicken briyani is ready to serve.
• Enjoy with boiled egg and raitha.