Ingredients:

• 2.5 cups Chicken pieces
• 1.5 cups raw Rice
• 2 – onions, chopped finely
• 7-8 Curry leaves
• 1 tbsp Lemon juice
• 4 tbsp oil
• 1 raw mango, grated
• 2-3 Cloves
• 1 Bay Leaf
• Mix together:
• 1/4 tsp Cumin seeds powder
• 1 tbsp Coriander seeds powder
• 1/2 tsp Garam Masala
• 1/4 tsp Turmeric powder
• 2 tsp Red Chilli powder
• 1/4 tsp Garlic paste
• 1/4 tsp Ginger paste
• 1 cup Curd
• Salt to taste

Method:

1. Wash and soak rice for 30 minutes.
2. Marinate chicken pieces in mixed curd for an hour.
3. Heat oil and fry the onion till golden brown. Remove and keep aside.
4. Add marinated chicken and 3 cups of water and let it cook till half-done.
5. Drain the chicken pieces and keep aside. Reserve the stock.
6. In a pressure cooker, add rice.
7. Layer it with chicken pieces and onions. Add salt if required.
8. Add up to 3 cups of stock. Add water if the stock is less.
9. Close and cook till rice is half done.
10. Then add grated mango.
11. Cook till rice is completely done.
12. When done, open and mix the biryani well.
13. Serve with curry.

Recipe courtesy of Meena Sood