Chicken Biryani

Ingredients:

Chicken – 250 gms
Rice – 2 cups
Onions – 2 large
Tomato – 1
Coconut – ½ cup
Coriander leaves – 1 bunch chopped
Mint leaves - 1 bunch chopped
Star anise – 1-2
Cardamom – 3
Cloves – 4-6
Cinnamon – 1 inch piece
Green chillies – 3-4
Garam masala powder 1 tsp
Turmeric powder – ¼ tsp
Salt to taste
Ghee – 3 tbsp
Oil – 3 tbsp
Ginger-garlic paste – 1 tsp
Kachampuli-  ½ tsp (substitute tamarind/lemon juice for the sourness)

Method:

Wash the meat and marinate with a little salt, chilli and turmeric powder for ½ hour.

Grind coconut into a fine paste fine and keep aside.

Heat the oil and ghee together in a large heavy bottom pan.  Add star anise, cardamom, cloves, and cinnamon and fry for a few seconds.

Add green chillies, ginger-garlic paste, saute for a few seconds and add onions. Fry till onions just turn golden.

Add the coconut paste and fry well.  Add the tomatoes and fry till soft.  Add the chopped coriander and mint leaves.

Add the meat and toss well. Fry for 2-3 minutes.  Add 4 cups of water, add the remaining turmeric and salt and check for taste.

Add the washed rice and garam masala and kachampuli.  Mix well and cook for about 5 minutes.

Once the water starts to reduce, mix it well.  Now place a tava/griddle on the stove and place this vessel on it. Cook on low flame until the rice is cooked well.

Serve hot with raita/gravy.

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