Mughal Chicken Briyani

Ingredients:

Basmati Rice - 2 1/2 cups
Bay leaf - 1
Cloves - 2
Green Elaichi - 1
Cinnamon Stick - small piece
Safforn - Little (soak in luke warm water/milk)
Chicken - 150 g
Onion - 2 (fry in ghee)
Green chilly  - 2 (slits)
Ginger garlic paste - 1 tbsp
Curd - 75-100g
Red Chilly powder - 1 - 2 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Garam Masala powder - 1/2 tsp
Corainder leaves - for garnish
Egg - 1 (boiled)
Ghee, Salt - As Reqd

To Grind:
Cashews - 6
Badam - 6
Grated coconut - 2 tbsp
Mint leaves - Little

Method:

• Grind the items under "to grind" and keep the paste aside.
• In a bowl add the chicken pieces and the grinded paste.
• Add salt, turmeric powder, chilly powder, coriander powder, garam masala and cumin powder and mix well.
• Add curd and slit chilly, 2 tbsp of ghee and mix well and keep this aside for half an hour.
• Now in pan add ghee and add basmati rice and saute well.
• Transfer this to bowl and add required water.
• Now add bay leaf, cloves, elaichi, cinnamon and safforn water and cook this.
• Now in a pan add marinated chicken and little water and cook till the chicken is tender.
• Now add this to rice and mix well.
• Garnish with coriander leaves and do grate boiled egg.

Note:

• You can half cook rice and strain and keep.
• Then can layer rice, gravy and dum it.