Chicken Biryani

Ingredients

Chicken - 750 gms, chopped to bite sized pieces
Onions - 3, finely sliced
Cashewnut Paste - 1 tblsp
Tomatoes - 3 to 4, pureed
Basmati Rice - 2 to 3 cups, soaked for 10 minutes
Ghee - 1 tblsp
Ginger Garlic Paste - 2 tsp
Poppy Seeds - 1 tblsp, coarsely powdered
Salt as per taste
Saffron Strands - 1/4 tsp, soaked in 2 tblsp milk
Oil - 2 to 3 tblsp
Fried Onions - 1 cup, to garnish

For the marinade

Curd - 2 cups, beaten
Coriander Leaves - 1 tblsp, chopped
Red Chilli Powder - 2 tsp
Garam Masala Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Salt - 1 1/2 tsp

Method -

Mix all the marinade ingredients and rub all over the chicken pieces.
- Keep aside for 10 to 20 minutes. - Heat oil in a pan over medium flame.
- Add the ginger garlic paste and onions.
- Saute well for 3 to 4 minutes or until onions turn light golden brown. - Add the cashewnut paste, tomato puree and poppy seeds. - Stir well and simmer for a minute or two.
- Add the marinated chicken pieces and cover the pan with a lid.
- Reduce flame to low and cook till the chicken is tender.
- Drain the rice and rinse well. - Pressure cook till 3/4ths done and remove.
- Place a large, deep pan over low flame.
- Spread a layer of rice at the bottom followed by a layer of the chicken.
- Repeat until all the rice and chicken have been used up, finishing up with a layer of rice on top.
- Sprinkle the saffron strands with the milk and ghee on top.
- Cover the pan with a tight fitting lid and cook for 45 to 60 minutes.
- Remove when the rice is cooked and chicken pieces are tender. - Gently fluff up the rice using a fork. - Garnish with the fried onions.
- Serve hot with onion raita.

(Courtesy: www.awesomecuisine.com)