Chicken Biryani / Spicy Chicken Biryani

Chicken Biryani is our Family Favorite n used to make monthly once or once in two months. As biryanis are easy n flavorful one pot meal i prefer to cook it often. My kids also love biryani/Pulao and will not trouble me. Our Weekend's Lunch will not complete without this exotic one pot meal, either Vegetable Biryani/Tomato Biryani or Chicken Biryani are our first choice for a Weekend special lunch.
This Chicken Biryani recipe is my Mom's version using ground spices, very flavorful and delicious biryani. Try this aromatic & delicious Chicken Biryani and let me know h it turned out to u. The recipe as follows...

Ingredients

1. Chicken     1 Lb or 1/2 kg
2. Basmati Rice/Seeraga Samba rice     2 cup
3. Onion   1 big (sliced)
4. Tomato    2 medium (chopped)
5. Green chilli      2-3 (slit open)
6. Frozen Peas     1/2 cup(optional)
7. Mint Leaves     1/2 cup chopped
8. Coriander leaves     1/4 cup finely chopped.
9. Chilli Powder   1 tsp
10. Curd    1 tbsp
11. Salt    ad needed
12. Oil     3 tbsp
13. Ghee    1-2 tbsp
14. Black cumin seeds/Shahi Jeera   1/4 tsp
15. Cardamom    3 no.s
16. Bay leaf  1 no.

1. To Grind
2. Cinnamon -2"stick   2 no.s
3. Clove    5-6 no.s
4. Dry Red chillies     4 no.s
5. Ginger   2" large piece
6. Garlic     10 cloves
7. Cashew nuts   4 no.s
8. Fennel seeds     1/2 tsp

Method

• Soak Basmati rice for 30 minutes.
• Clean and Wash chicken and marinate with turmeric powder and keep aside.
• Grind all the ingredients under"to grind" to a smooth paste with very little water and keep aside
• Heat oil and ghee in a pressure cooker,add shahi jeera,cardamom and bay leaf and fry well.
• Then add onion,green chilli and mint leaves saute for a minute then add the ground masala paste,sprinkle some salt  and fry until the raw smell leaves.
• After that add chopped tomatoes and saute until soft.
• Then add chicken pieces ,turmeric powder,chilli powder,curd and mix everything well.
• Keep frying the chicken for 4-5 minutes and add frozen peas and mix well.
• Now add enough water, (to cook rice) salt and mix well and allow the water to boil.
• Meanwhile fry the soaked and drained rice with a tsp of ghee or oil for 2-3 minutes and keep aside.(this step is optional)
• When the chicken gravy boils add the stir fried rice and coriander leaves and stir well .
• Close the cooker with lid and cook in medium high flame and when the pressure raises put the cooker weight 
• And now turn the heat to low and cook for 5-7 minutes and turn of the stove.
• Leave the cooker until the pressure cools down completely ,then open the cooker and mix everything gently.
• Now the chicken Biryani ready and transfer the biryani to a Hot box or any casserole .

Note:
Frying the rice gives nice aroma and helps to get separated grains with less oil.
Add 1/2 tsp cumin seeds/jeera seeds  to ur raitha..its give nice flavor and particularly for non veg biryani its gud to take raitha with jeera.