Serves: 4 persons
Preparationtime: 30 mins
ServeWith: Mutton Gravy and Onion Raitha

Basmati rice
Enough ghee and oil
Cloves-2
Cinnamon pieces-2
Kalpasi-1 piece( kalpasi is
known as black stone
flower, which is available in
Indian stores)
Crushed bay leaves- 1 tsp
Curry leaves-2 spring
Onion [finely chopped]-1 cup
Mint leaves- a handful
Garlic paste-1sp
Ginger paste-1sp
Tomatoes-[finely crushed]-1 cup
Turmeric powder-1tsp
Green chillies-5
Chicken pieces- ? kilo
Coriander powder-2 tsp
Chilli powder- 1 tsp
Curd- ? cup
Coriander leaves- ? cup
Ghee-1tbsp
Salt to taste

Chettinad Chicken Biryani

Method:

-Soak the rice in water for half an hour.
-Heat a vessel suitable for Briyani and pour enough ghee and oil.
-Add the cloves, cinnamon pieces, kalpasi, bay leaves and the curry leaves and fry well.
-Add the mint leaves and the chopped onions fry well for a few minutes.
-Add the ginger paste, garlic paste and the chopped tomato pieces and cook well until the tomatoes are mashed well and the ghee floats on the top.
-Add the green chillies and the chicken pieces, the coriander powder, chilli powder, 1 tbsp of
ghee, chopped coriander leaves and the curd and fry for a few minutes.
-Add enough salt and 3 cups of water.
-Add the rice and cook in the medium fire until the rice is ?th cooked and almost all the water in the briyani is absorbed.
-Then cook the briyani in 'dum' for 10 mins.

Contributed by: Mythreyi Dilip