Chicken Biriyani

Wash & drain the water from chicken pieces, and add ginger garlic paste, chili powder, salt, turmeric powder, and add ¼ cup of curd mix well then allow marinating for half an hour.

Heat oil & Add Vanaspati in a cooker and add whole Garam masala (bay leaf, cinnamon, cardamom, cloves) and fennel seeds when it splutter add sliced onion, green chilli and saute till golden brown

Then add ginger garlic paste and sliced tomato sauté fry until fragrant. Then add turmeric, chilly powders, salt and Ajinomoto sauté for a few seconds, then add beaten curd mix well, once oil will occurring then put marinated chicken pieces and cook till half done.

Then pour 750gms of water then add washed rice and mix nicely, finally add chopped coriander & mint leaves and ghee stir nicely close the lid, allow to 1 whistle and 5mins in simmer

When all the steam has escaped, open Pressure Cooker and mix the rice gently.

Serve hot with Raita and Kuruma.