Chettinadu Chicken Biryani

CHETTINADU CHICKEN BIRYANI

METHOD:

* Grind garlic, onion, and ginger separately.

* Cut onions and tomatoes.

* Clean meat and cut into pieces.

* Soak rice.

* Heat oil in a heavy bottom vessel

* Add cinnamon, cardamom, cloves.

* Add onions, sauté till the onions turn brown in colour.

* Add garlic and a little coriander leaves, fry it.

* Add green chilies, mint leaves, curd, tomatoes, chili powder, and ground ginger and fry well.

* Add the meat to it and fry well.

* Add 2 glasses of water and cook the meat.

* Add remaining coriander, mint leaves and lime juice, cover and cook.

* Cook the soaked Basmati rice for 10 minutes.

* Take half of the Chicken gravy in a lagan; add one layer of Basmati rice. Add rest half amount Chicken gravy and Basmati rice in layer by layer. Sprinkle Coriander leaves, mint leaves, garam masala powder.

* Cover it with the lid and seal it with Aluminum foil. Cook it slow on the top of hot plate for 15-20 minutes.

* Open the lid, mix gently. Serve hot, garnish it with fried onion, slited green chili and tomato wedges.