Bhiryani Chicken 1

Ingredients

Quantity	Measure	Ingredients	Description
2	Nos	Bay Leaves	use in marinade
6	Nos	Cardamoms	black -use in marinade
10	Nos	Cardamoms	use in marinade
30	Grammes	Cashew Nuts	fried
500	Grammes	Chicken	Recipe Base. Item 1 method
10	Grammes	Chillies, Green	Grind to paste - marinade
5	cm.	Cinnamon	use in marinade
10	Nos	Cloves (spice)	use in marinade
1/2	Bunch	Coriander Leaves	chopped used in marinade
200	Grammes	Curds	Beaten - Marinate chicken
1	Teaspoon	Garam-Masala	For cooking chicken
10	Grammes	Garlic	Grind to paste - marinade
1/4	Teacup	Ghee	Item 2 method
10	Grammes	Ginger	Grind to paste - marinade
1	Teaspoon	Jeera/Cumin Seeds	For cooking chicken
1	Teaspoon	Onion Seeds	For cooking chicken "Kalonji"
2	Pinch	Kesar/Saffron	For cooking chicken
Some	Nos	Lemon Rind	Item 7 method
2	Medium	Lime (fresh)	extract juice and use in marinade
30	Ml.	Milk	Baking
1/2	Bunch	Mint Leaves	chopped used in marinade
200	Grammes	Onions	chopped Item 2. Method - use for marinade
10	Nos	Pepper Corns	For cooking chicken
300	Grammes	Rice, Basmati	Recipe Base
1	Pinch	Salt	For cooking chicken
150	Grammes	Tomatoes	sliced
1	Teaspoon	Turmeric Powder	For cooking chicken

Method

1. Remove the skin and cut the chicken into large pieces.

2. Heat ghee and fry onions until golden, remove and crush them roughly.

3. Grind ginger, garlic and green chilies to a paste. Marinate the chicken in yogurt, along with fried onions, ginger, garlic and chili paste, salt, a little chopped mint and coriander leaves, a few whole spices and half the lemon juice for an hour.

4. Tie the remaining whole spices and lemon skins in a cheese cloth and immerse in plenty of salted water.

5. Boil the rice in it for 6 minutes (rice should be under done). Drain and keep aside.

6. Heat the ghee (save 1 tbsp ghee for later), add the whole spices, chicken with marinate, chili powder and turmeric powder. Stir well. Cover and Simmer until cooked and dry.

7. Grease a baking dish with remaining ghee. add the chicken and spread it evenly. sprinkle remaining lemon juice, lemon zest, garam masala, mint and coriander leaves.

8. spread the rice on top. heat milk and dissolve the saffron in it. sprinkle saffron flavored milk on the rice. top it with cashews.

9. Cover with foil and bake at 325 f for 12-15 minutes or until rice is cooked.