Chicken Biriyani

At my home, my mom usually prepares 2 versions of biriyani, one is more toward the malabar side and the other southern type. I always like the malabar style as it is more pleasing to see to me and less of masala too. So I always prepare my version of the malabar style. I have pictures taken at various stages before baking, with the chicken masala part and the layering. Unfortunately I forgot to take pictures just before serving...........

Ingredients for the Chicken Masala:
Chicken pieces – 3 lbs
Onion sliced – 1
Ginger – 2 inch piece
Garlic pods – 10
Green chillies – 10
Shallots – a few
Yogurt – 2 tbsp
Lemon juice – 1 medium lime
Tomatoes – 2 small
Garam masala – 1 tsp
Oil – 2 tbsp
Cilantro and mint leaves chopped
Salt

Rice
Basmati rice – 4 cups
Cardamom – 2
Cinnamon stick
Cloves -4
Whole black pepper – 5
Hot water – 6 cups
Oil – 2 tbsp
Salt

Decoration and layering
Fried onions
Cashew nuts and raisins
Cilantro leaves and mint leaves
Yellow color mixed in ¼ cup of rose water

Method:
Chicken Masala
Grind the ginger, garlic, green chillies and shallots in a chopper. Sauté the sliced onions and add the ground ginger, garlic, green chillies and shallots. Add the cubed tomatoes. Mix in the yogurt and lemon juice and salt. Mix in the chicken pieces and garam masala. If required add some hot water, just enough for the chicken to get cooked. Once the chicken is cooked, add some chopped cilantro leaves and mint leaves.
Rice
Prepare ghee rice in another pan, pour 2 tbsp oil and when hot add the whole spices (Cardamom, cinnamon stick and cloves). Add the cleaned and drained rice and sauté for 2 minutes and then add the hot water and salt to taste. Cook the rice till all the water is absorbed.

In a deep baking dish, layer the chicken mixture; sprinkle some cilantro, mint leaves, fried onions, cashew nuts and raisins on top. Then layer half of the cooked rice on top. Pour half the yellow color mixture in a marble fashion over the rice. Sprinkle some cilantro, mint leaves, fried onions, cashew nuts and raisins. Repeat the process with second layer of rice. Tightly cover with aluminum foil. Preheat oven to 350 degrees. Bake the biriyani for 15 – 20 minutes. Serve hot with Yogurt salad, mint chutney, pappad and sweet and sour green chilly curry.ps. If there is enough gravy in the chicken masala, you can keep aside a little from that and while layering the rice pour some gravy in between the layers