Bombay chicken biriyani

4 cup basmati Rice
2lb chicken with bone
2 Green chilly
1 large chopped red Onion
1 small white onion
2 chopped  tomatoes
3/4 teaspoon cumin powder
1 tablespoon Coriander powder
1/2 teaspoon black pepper powder
2 teaspoon Ginger garlic paste
5 Bay leaves
3 tablespoon lemon juice
1/2 teaspoon chili powder
1/4 teaspoon turmuric powder
6 Cloves (Laung)
3 5 squared cm) (dalchini)
1/4 teaspoon kesari powder
3 Cardamom (Elaichi)
3 pieces cinnamon
2 teaspoon curd (Yogurt)
5 teaspoon Butter
100 grams Vegetable oil
salt for taste

Soak the rice for 20 mins and keep aside. Cut chicken into small pieces then add half of the ginger garlic paste (1 teaspoon) salt and curd mix well and keep aside.

In a small pan fry the white onion in butter very red and crispy keep aside.

Heat the oil in a cooker add cloves, bay leaves, cinnamon, cardamom, green chili and red onion fry well in low heat, add remaining one spoon ginger garlic paste,  fry for 1 min then add chopped tomatoes - stir well -  add cumin, pepper, chili powder, coriander powder, lemon juice, turmuric and coriander leaves - mix well make fine past add chicken  mix with gravy.allow to cook for 15 mins
In the mean time  cook the rice.  Boil 12cup water in a big wessle then
add rice and 3 full teaspoon salt half cook the rice strain whole water
(remove the water) .
Its time to mix the rice and chicken gravy . In cooker u have half cooked chicken. In this put the white fryed crispy onion, then add the half cooked rice food colour and remaining butter then close the cooker keep this in the preheat 360 Degree oven for 30 mins
then serve with raita.


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Recipe submitted by Nishayasin