Chicken Biryani

Grind into a paste ginger, garlic and chillies, adding 2 tsp water. In a bowl, rub this paste all over chicken. Add tomato, lemon juice, 1 tsp salt, chilli, cumin and garam masala powders, coriander and mint leaves, and curd. Mix well, cover and keep aside 2 hours or refrigerate overnight. When ready with marinated chicken, pour water (5 cups) in the cooking pot.

Saute fry about 30 seconds

Add onions

Fry till onions are golden brown (about 10 minutes).

Add Chicken-potato mixture

Saute fry about 5 minutes.

Add ¼ cup / 60 ml water to the pot and mix.Place rice evenly on chicken. Add ghee on top layer of rice. Close Lid

Cook about 25 minutes

Cooking is completed, Serve hot.

Allow water to boil (about 10 minutes).

Add rice and 1 tsp/5 ml salt, cloves, cinnamon, bay leaf and cardamoms

Cook till rice is just cooked (firm), about 7 minutes.

Transfer rice to a colander and Add oil

Heat oil about 4 minutes

Add potatoes

Saute fry till potatoes are light golden (about 5 minutes)

Remove and Add potatoes to the chicken-curd mixture, add Cumin seeds to the pot