CHICKEN BIRYANI

Prep Time : 25 mins
Cooking Time : 50 mins
Serve : 2

INGREDIENTS
Chicken pieces - 500 gms
Basmati rice - 1 cup
Thinly sliced onion - 3
Ginger garlic paste - 1 tbsp
Black cardamom - 1
Green cardamom - 1
Whole black pepper - 2 - 3
Cloves - 2 - 3
Curd - 2 tbsp
Mace - 1 inch
Cinnamon - 1 inch stick
Cumin seeds - 1/4 tsp
Clarified butter - 2 tbsp
Clarified butter - 4 tbsp
Salt - to taste
Saffron food color - a pinch
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Kewra water - 1 tbsp

METHOD
Wash and soak rice for half an hour.

Heat clarified butter in a pan and add chopped onion and fry until  pink

Marinate chicken with ginger garlic paste,curd,red chilly powder,turmeric powder,coriander powder,ginger garlic paste,fried  onion and salt.
Keep aside for an hour.
Heat clarified butter in a pan,add  whole garam masa and saute for 3 - 4 mins.
Add chicken pieces and saute  for 4 to 5 mins in high flame.
Cover the lid and cook in a slow flame for ten mins.
Take rice cooker add basmati rice,cumin seeds,green chilly,clarified butter and water and cook half done rice.
Take a pan add first layer of half done rice now add chicken pieces,add second layer of half done rice now again add chicken pieces and finally cover with half done rice and add one tbsp clarified butter,saffron food color ,fried onion and salt and cover the pan and cook for five mins in a slow flame
Before serving add kewra water
Serve hot with raita.