CHICKEN CHUTNEY BIRIYANI

CHICKEN CHUTNEY BIRIYANI

Ingredients:
Boneless chicken 750 grms (cut into small square pcs)
Basmati rice 31/2 cups washed and soaked in water for 30 minutes
Onion 2 large(cut into thin slices) and 2 medium for paste

ginger 1 1/2 inch, garlic one whole pod, corriander leaves half of a small bunch
mint leaves one tblsp, green chilli 2-3
yogurt 1/2 cup
chilli powder 1 tsp
corriander powder 1 tblsp
garam masala powder one tsp
whole garam masala - one inch cinnamon, 5 cardamoms, one tsp whole black pepper,
                                    1/2 tsp shahi jeera and 2 bay leaves
saffron 2 pinches dissolved in 1/2 cup of luke warm milk
ghee 4 to 5 tblsp
white oil 3 tblsp
keora and rose water 1 tblsp each

Method:
wash chicken thoroughly and dry the pcs.Make a paste of onion,ginger,garlic,corriander and mint leaves and green chillies.Marinate the chicken with this paste mixed with yogurt and one and 1/2 tsp salt,red chilli powder,garam masala pd for half an hour. Meanwhile in a pan add enough water to boil the soaked rice.
when the water boils add the whole garam masalas and bay leaves, add 3 tsp salt. After 1 minute add the soaked rice and when the rice is half cooked drain the water and spread the rice on a thali.Now heat a heavy bottom pan and add 3 tblsps oil and hald tblsp ghee. when hot fry the sliced onion until its golden brown. strain fried onions and keep aside. Now in the same oil add the marinated chicken with the marinade and add corriander powder at this time. Cook the chicken over medium flame uncovered and stirring periodically until the chicken is 3/4 done and gravy is reduced  to a coating consistency. Now arrange the biriyani for dum.Take a micro or oven safe bowl with lid.Grease the bowl with one tblsp ghee.Now divide the rice in 2 parts. put one part in the bowl, over it arrange the chickenwith gravy, add half the fried onion, cover the chicken with rest of the rice.Now top the rice with rest of the fried onion,then add one by one saffron milk,rose and keora water and half tspgaram masala pd. Cover the bowl and micro on high powe for 3 minutes the on medium power for ten minutes, give 5 minutes standing time. Serve the biriyani garnished with fresh chopped corriander and raita of you choice. If you make the biriyani in an oven then pre-heat the oven at 180C and cook for 20 minutes.