Chicken biriyani

Ingredients:
2 lb chicken
2 cups basmati rice
1 or 2 bay leaves
2 1-inch long cinnamom sticks
7-8 cloves
15 garlic cloves
1 and 1/2 inch ginger
4 green chillies (varies according to individuals preference)
1 tsp jeera
onions- 2 medium sized (or 10-15 small sambar onions)
mint leaves - 1 bunch
coriander leaves - 1 bunch
chilli powder- 2tsp
Dhaniya powder – 1 tsp
Yogurt – 2tbsp
Ginger-garlic paste – 1 tsp
Lemon juice- 1 tsp
salt
oil
ghee 2 tsp

Marinating the chicken:
Clean the chicken, then slit the pieces slightly with knife here and there so that the masala gets nicely into it. In a big bowl add 1/2 tsp turmeric powder, 1 tsp dhaniya powder, 1 tsp chilli powder, 1 tsp ginger-garlic paste, 2 tbsp yogurt, little salt and 1 tsp lemon juice. Mix well and then add the chicken pieces. Mix well so that masala gets on all chicken pieces. Keep aside for 1 hr. The longer the better. Can keep overnight also.

Paste 1:
Cut and fry 1 onion in oil and let it cool. Then make a paste of the cinnamon sticks, cloves, green chillies, ginger, garlic, jeera, and fried onions and keep aside.

Paste 2:
Clean the mint and coriander leaves. Fry then slightly with little oil. Cool and make it into a paste.

Wash and drain the water from rice. Add ghee in a pan and add the rice. Fry slightly on medium flame and keep aside.

Biriyani:
1. Heat oil (or ghee) in cooker. Add the bay leaves.
2. Then add onions and fry till soft.
3. Then add paste 1 and fry till the oil starts separating
4. Add paste 2 and fry for a min.
5. Add the marinated chicken and mix well. Keep the flame on medium. Let the masala and chicken mix well for 1-2 min. If required add little oil.
6. Add water (1.5 cups for 1 cup rice) and little more water for the chicken.
7. Add salt.
8. Add the rice and mix well.
9. Check the taste and add chilli powder and salt if necessary.
10. Close the lid and let it cook on medium flame for 2 whistles.