Hyderabad Chicken Biriyani

Preparation time: 15 mins

Cooking Time:  30 to 40 mins

Ingredients: 
Basmati Rice – 1cup
Chicken – ½ kg
Onions – 4 
Tomatoes – 2
Oil
Salt
Coriander leaves
Curry leaves
Pudina leaves

To grind
Green chilies – 5/6
Ginger – 1 piece
Garlic – 5
Pepper – 4/5 corns
Cinnamon – 2
Cloves – 3
Cardamom – 1
Fennel Seeds – 1 tsp

Method:
1. In a cooker add oil, onions, salt and salute for 5 mins then add the grinded paste and salute till the raw smell goes. Now add the chicken and tomatoes close the lid of the cooker and cook allowing 2 whistles.
2. Take your electronic rice cooker add 2 cups of water, rice, the above gravy and chopped curry leaves, coriander leaves and pudina leaves and cook till done.
3. If you want to cook in the pressure cooker, cook the gravy till done and add 2 cups of water, rice and chopped curry leaves, coriander leaves and pudina leaves and cook allowing 3 whistles.