Chicken 1/2 kg
Onion 200 g
Tomato 200 g
Ginger garlic paste 75 g
Green chillies 3
Cinnamon 1 piece
Cloves 3
Cardamom 2
Corriander leaves 1 hand full
Mint leaves 1 hand full
Curd 100 g
Oil 100 ml
Basmati rice 500 g
Chilli powder 2 spn
Salt as required

Soak basmati rice for 30 minutes..
Heat a heavy bottom kadai..
Add onion and oil together ..
Add in cinnamon, cloves, cardamom..
Fry until onion turns golden brown..
Don’t skip this step..
This will give natural color to biriyani..
Keep the flame low..
Add corriander leaves fry for a minute .
Add mint leaves ..
Add in green chillies too..
Add chilli powder now.. fry for a minute..
Now add ginger garlic paste..
Fry again for a minute..
Add salt now.
Add curd now.. fry a few seconds..
Add tomatoes..
Keep the flame high now..
Fry for 2 minutes..
Add 400 ml water now..
Cover for 10 minutes..
Meanwhile boil water for rice separately.
After 10 minutes keep the flame low mix and cover again for 5 minutes…
After 5 minutes add chicken..cover the lid..
Keep high flame for 2 minutes ..
Now mix it and keep the flame low.. cover it and let it cook while preparing rice..
Now in boiling water add 2 spn of salt..
Add the soaked rice..
Let it boil for 2 minutes in high flame..
Mix gently..
Rice have to cook only 50 %..
Now drain the water.. save the drained water too..
Now check the salt in gravy adjust if required..
Add the cooked rice on top of gravy.. do not mix..
Gently press..
Add water if required.. water should be in the same rice level..
Use the drained water not more than 1 cup..
Now cover well..
Keep the weight on top of the kadai..
Keep it high flame for 2 minutes..
After smoke come out from the lid keep the flame low..
Leave it for 15 to 20 minutes..
Open carefully once its done..
Mix gently..
Serve hot…
Yummy chicken biryani ready.. No masala No ghee but tasty wedding style biriyani…