South Indian Chicken Briyani

Ingredients:
300 grams Chicken
3 cups soaked for 20 minutes Basmati/Seeraga Samba rice
4-5 tbsp peanut oil
2 medium-sized finely chopped onions
2 chopped tomatoes
3 Split green chilies
1/2 cup mint leaves
1/2 cup chopped coriander leaves
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1/2 tsp red chili powder
2 tbsp Curd/yoghurt
1-2 tbsp coriander powder
salt to taste
FOR THE MASALA:
150 grams Peeled shallots
2 chopped green chilies
6 cloves
1 cinnamon stick
2 green cardamoms
1 Star Anise
1 bay leaf

Instructions:
Add turmeric powder to the chicken and marinate for 20 minutes.
Prepare a coarse masala powder with the shallots, green chilies, bay leaf, cardamoms, cinnamon, clove and star anise.
Heat the oil in a pressure cooker or handi.
Add chopped onions and fry until golden brown.
Add the chopped tomatoes and cover cook for 2-3 minutes until the tomatoes become pulpy.
Add the ground masala and turmeric powder and the marinated chicken.
Cook for 5 minutes and add the ginger garlic paste, chili and coriander powders, mint and coriander leaves and the curd. Stir to combine, add 1/2 cup water and cook in medium flame for 10 minutes.
Add 5 more cups of water and bring to boil.
Add the washed and drained rice and salt (to taste) and cook covered on low flame for 15 minutes.
How to make the dum:
Heat an iron tawa and place the pressure cooker/handi on it.
Cook covered on low flame for 10 - 15 minutes or until the rice is completely cooked.
Serve the biryani with brinjal pachadi or any other raita.
Pic Courtesy: Google
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