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Chicken(whole) = 1kg
Basmati Rice = 600g(4 cups)
Onion = 400g(3 big ones)
Garlic = 8 to 10 cloves
Ginger = 1&1/2 inch piece
Tomato = 200g(2 nos)
Mint leaves = 30g
Coriander leaves = 30g
Green chillies = 5 nos
Cardamom,Cinnamon,Cloves,Star anise & Pepper corns = 2g each
Bay leaves = 2 nos

Coriander powder = 2tbsp
Red chilli powder = 1/2tbsp
Turmeric = 1/2 tsp
Garam masala powder = 1tsp

Pineapple essence/Rose essence/Rose water = 4 to 6 drops
Saffron strands = a pinch dissolved in 2tbsp warm milk
Vanaspati = 50g or
Vegetable oil = 40ml
Butter/Ghee = 20g/20ml
Salt to taste.

for garnishing
fried onion,fried nuts & raisins,chopped coriander leaves

Lets see How can we make IT !

1. Wash and soak rice in water for a minimum of 30 mins

2. Slice onions,chop ginger,garlic & tomatoes,slit green chillies

3. In a heated pan add the coriander and mint leaves and saute till they become a little limp,Keep aside

4. Then add the vanaspati or oil to the pan and saute ginger,garlic,onions,green chillies and fry till onions turn brown
Add the dry powders or biriyani masala and fry
Add the tomatoes and cook till tomatoes are done
Cool this mixture

5. To this mixture add the sauted mint&coriander and grind to a smooth paste,using little water

6. Heat an approximately 5 litre heavy bottomed pan,add the whole garam masala and saute(without oil) for a few seconds, until you get a nice aroma
Add the grinded paste to this,add salt and fry well
Add the chicken,which is cut into 8 to 10 pieces
Allow to simmer and cook till chicken is almost done
7. Drain the rice and cook with 4 cups of water,saffron milk,2 split cardamoms and a tiny piece of cinnamon along with salt till half done

8. Layer the rice above the chicken gravy
Sprinkle the chopped coriander,mint leaves,fried nuts fried onion and the essence above the rice
Pour over the ghee or butter evenly
Close the lid tightly
Keep on very slow fire for a minimum of 30 mins

Serve hot with raita, lime pickle, pappad or hard boiled eggs

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