Chicken biriyani...

INGREDIENTS:

Basmati rice  -  2 cups.
Chicken -  1 to 1 1/2 pounds.
Onion   - 1, diced.
Tomato  - 1 diced.
Ginger  - 2 inch piece.
Cloves  - 4 to 5.
Garlic cloves  - 10.
Cinnamon  -  2 inch long stick.
Cardamon  -  6.
Bay leaves  -  2.
Fennel seeds  -  1 tsp.
Chili powder - 1 tsp or more as needed.
Coriander powder  -  1 tsp.
Turmeric powder  -  1 tsp.
Lime juice one lime.
Salt to taste. 
Small bunch of cilantro leaves and mint leaves. 

METHOD:
Half boil the rice with salt and 2 cardamons.
Wash and cut the chicken in to pieces.  

Grind ginger and garlic in to a paste.

Add the ginger garlic paste, chili powder, coriander powder, turmeric powder, half the lime juice, salt, to the chicken pieces and soak for at least half hour.
Heat ghee and fry the cloves, cardamom cinnamon stick, fennel seeds for few minutes.  Add diced onion and fry.  When it turns clear add the tomatoes and saute for a minute.  Add the marinated chicken pieces and mix well with one cup water.  Cover the pan and bring to boil.  Reduce the fire, add rice,cover and cook till the meat and rice are done.  Add the remaining lime juice, cilantro leaves, and mint leaves, mix well.  Garnish with coloured rice, and hard boiled egg.  Serve with vegetable salad. 

If  using pressure cooker, do not cook the rice first.  After sauteing add the marinated chicken pieces and rice.  Mix well with 3 cups water.  Cover. Cook for 5 minutes.  Let it cool, 10 to 15 minutes or until all the pressure goes.  Open and add the chopped leaves, mix well and serve.

"ENJOY COOKING AND EATING"