Ingredients:

• 4 cups – basmati Rice
• 1.5 kg – Chicken
• 8-10 – thinly sliced Onions
• 8-10 – green chillies, chopped
• 6-7 Cloves – Garlic
• a big piece of Ginger
• 1 tsp – Turmeric powder
• 1 tsp – chilli powder
• 1 cup – Curd
• 4-5 – Cardamom
• 6-8 – Cloves
• 3-4 sticks – Cinnamon
• 4 tbsp – butter/ghee
• 2 tbsp – Poppy Seeds (khus khus)
• a handful of Coriander leaves and Mint leaves
• 50 g – Cashewnuts
• 50 g – Raisins
• salt to taste

Method:

1. Wash and cut the chicken into small pieces. Drain the excess water.
2. Add turmeric powder, chilli powder, ginger-garlic paste, curd and salt.
3. Mix well and marinate for an hour.
4. Wash and clean the rice. Soak it in 7 cups of water.
5. Heat ghee or butter in a pressure cooker.
6. Add the onions and fry until it becomes brown and crispy.
7. Add the chopped green chillies and saute for another minute.
8. Add the marinated chicken and cook until all the water evaporates.
9. Now grind together the cinnamon, cardamom, cloves and poppy seeds.
10. Mix the powder into the chicken and saute for a few seconds.
11. Turn off the heat and add the chopped coriander and mint leaves. Mix well.
12. Now add the soaked rice into the chicken and put enough salt. Stir very well.
13. Close the lid of the pressure cooker without the whistle and cook until the steam starts coming out.
14. Now put the whistle on and turn the heat off. Let it remain for 20 minutes.
15. Open the lid and garnish the biryani with cashewnuts and raisins.

Recipe courtesy of Sheena Sanil