Chicken Biriyani

Ingredients

500gms chicken
6 tblspns oil
1 teaspoon salt
½ cup yoghurt
1 teaspoon ginger garlic paste
3/4 cup onions, chopped
1/2 cup tomatoes, pureed
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
5-6 strands saffron soaked in ¼ cup milk
5 clove
1 cinnamon stick
5 black pepper corns
2 bay leaves
5 cardamom pods
1 black cardamom pod

Procedure

Half cook soaked and washed rice.
Marinate the chicken in lemon juice, yoghurt, ginger-garlic paste, salt, turmeric powder and red chili powder for 2 hours.
Heat oil in a cooker and add Clove, Cinnamon, Black pepper, Bay leaf, Black Cardamom and Cardamoms. Add onions and cook till onions turn golden brown.
Add tomato puree.
Cook till the fat separates.
Add the marinated chicken pieces and a little water and cook till the chicken is done.
Grease a heavy bottomed deep and wide mouthed pan.
Place a layer of rice. Sprinkle some saffron milk Place a layer of chicken. Repeat the layers. Seal the pan with some kneaded flour and a lid.
Cook for 15mins on low flame.
Serve the biryani garnished with chopped cilantro.