Basmati rice - 2 cups.
Chicken - 1/2 kilo, cut into 4 pieces.
Green chili- 6 pieces.
Onion - 3 large onion, finely chopped in slice.
Garlic paste - 1 table spoon.
Ginger paste - 1 table spoon.
Red chili powder - 1 tea spoon.
Turmeric powder - 1 tea spoon.
Image by bro0ke via Flickr
Cumin seed powder - 1 tea spoon.
Coriander powder - 1 tea spoon.
Sour yoghurt - 1/2 cup.
Bay leaf - 4 nos.
Cinnamon stick - 2 one inch piece.
Whole cardamom - 6 nos.
Cloves - 8 nos.
Raisin - 1/2 cup.
Cashew nut - 1/2 cup.
Butter oil or ghee - 1/2 cup.
Green Peas- 1/2 cup
Salt - to taste.
1. Marinate chicken pieces with yoghurt, salt and all powdered spices (turmeric, red chili and cumin seed). Keep marinated for about 1 hour.
2. Boil the rice with 2 bay leaf and green peas. Boil it only to 1/2 then full cooked rice and keep the rice spread on a dish to dry fully.
3. Heat the ghee or butter oil and then add cardamom, cinnamon, cloves and 2 chopped onion, fry till the onions are brown. Add garlic and onion paste and little water, cook for about 2 minutes more. Add marinated chicken and cook on low heat. Cook until the water evaporates and the meat is in oil only. Cook for further 1 minute, so that all spices are deeply mixed with the meat.
4. Add previously half cooked rice. Add cashew nut and resins. Mix properly all the ingredients by stirring continuously with a wooden spatula.
5. Cook on very low heat for about ten minutes, add little water if the rice starts getting stuck at bottom.
6. Fry remaining chopped onion until brown and crispy. Garnish over the cooked biryani rice.