HYDERABADI BIRIYANI

CHICKEN 1 KG
RICE 1 KG
DALDA(OIL) 200 GRAMS
CINNAMON 10 GRAMS
CARDAMOM 5 GRAMS
CLOVES 5 GRAMS
ONION 200 GRAMS
MINT LEAVES 50 GRAMS
CORIANDER LEAVES 15 GRAMS
GINGER GARLIC PASTE 2 TBS
LEMON 2 NOS.
GREEN CHILLY 60 GRAMS
OIL 4 TBS
CASHEW PASTE 6 TBS


METHOD OF PREPARATION
1.HEAT DALDA,SAUTE CINNAMON,CLOVES,CARDAMOM ,STIR FOR TWO MINUTES. ADD ONION-SAUTE.
2.WHEN ONION BECOME LIGHT BROWN ADD MINT AND CORIANDER LEAVES.
3.ADD BASMATHY RICE ,SAUTE FOR 10 MINUTES IN LOW FLAME.
4.ADD BOILED WATER (WATER SHOULD BE DOUBLE THE QUANTITY OF RICE)AND SALT.BRING TO BOIL.KEEP COVERED.
5.MARINATE CHICKEN WITH HALF THE QUANTITY OF GINGER GARLIC PASTE,LEMON JUICE,SALT AND LITTLE OIL.KEEP FOR 2 HRS.
6.FRY CHICKEN TILL COOKED.
7.HEAT OIL-ADD REMAINING GINGER GARLIC PASTE,LEMON JUICE,GREEN CHILLY AND CASHEW PASTE.COOK WELL.
8.MIX WITH RICE.
9.SERVE HOT WITH PINEAPPLE RAITHA .(RAITHA--IS MADE OF DICED PINEAPPLE,CURDS,SALT AND RED CHILLY POWDER).



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