Chicken Biriyani

1 cup Basmati Rice soaked while prepping

½ big onion

½ medium tomato

3 green chilies depending on the spice level, you may increase the count

2 tbsp curd

Chicken pieces for one cup rice

½ tsp of sambar powder

Ginger garlic paste

Cinnamon sticks, bay leaves, cloves

Mint leaves and coriander leaves

Lemon juice

If you are using marinated chicken , here are the items for margination

Chicken

Chilin powder

Dhania powder

Garam masala

Turmeric powder

Curd

Ginger garlic paste

Salt

In a pan, heat the oil and add cinnamon sticks, bay leaves and cloves. Then add onions, sauté a few mins and add ginger garlic paste. Then add tomatoes, green chilies, mint, coriander leaves and sauté it a little bit. Then add chicken pieces and add sambar powder and salt. Sauté for couple of minutes and then close the cooker and leave for couple of whistles. Then open the cooker, add curd and then add 1: 1 water and then when the water boils, add the rice and add little bit of lemon juice (make sure its not too lemony) . close the cooker little bit until the water begins to get absorbed in the rice. Then close the lid and put the whistle and keep the flame in between low and medium for 20 mins and switch off. Immediately open the cooker and transfer it in a bowl or hot pack. Chicken biriyani is ready. A loves it so much. She just requests me to reduce the spicy flavor J