To make Biriyani Chicken Masala :
1/2 kg Chicken cleaned & cut into pieces
Ghee - 4 tbsp
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Onions chopped - 3 big
Tomato chopped - 1 big
Green Chili - 8
Coriander leaves - 10
Mint leaves - 10
Lime juice - 7 tbsp
Yogurt - 1 cup
Turmeric powder - 1/2 tbsp
Chili powder - 1/2 tbsp
Coriander powder - 1/2 tbsp
Garam masala - 1/4 tbsp
Salt to taste
To make ghee rice :
Rice - 1/4 kg (2 and 1/2 glass rice)
Water - 5 glass
Ghee - 5 tbsp
Sunflower oil - 5 tbsp
Cinnamon(Karugapatta) - 5 piece
Cardamom(Elakka) seeds - 5 piece
Cloves(Grambu) - 5 piece
For seasoning :
1 big onion chopped
12 cashew nuts
12 dried grapes
1.Step one is to make the masala. Before we start masala preparation, we can fry the seasoning items (onion, cashew nuts and dried grapes) and keep aside.
2.Take a pressure cooker pour the same oil in which we have fried the seasoning items. Sauté ginger and garlic paste first.
3.Put onion to this and sauté onion, tomato, green chilli, coriander leaves and mint leaves.
4.Once this is sautéed well add lime juice, turmeric powder, chilli powder, coriander powder, garam masala, yoghurt and salt to taste.
5.Sauté for 5 more minutes and slide cleaned chicken pieces to this gravy. Do not add water. Mix the gravy and chicken.
6.Cook with pressure cooker lid closed and allow to cook until one whistle comes. Then switch off the fire and keep the cooker lid closed until the ghee rice is prepared so that the chicken is cooked well and masala is ready.
7.Heat oil and ghee mix in a thick bottomed bowl. Add Cinnamon(Karugapatta), Cardamom(Elakka) seeds, Cloves(Grambu) and fry for 1/2 a minute.
8.Then add dried rice and fry it until rice gets separated from each other. Please take care that the rice should not get brown color when you fry it.
9.Mean while, boil water by adding adequate salt required to cook the rice.
10.Once the rice is fried, add boiling water to the rice and check salt. Then stir well and cook the rice in low flame with lid closed. Once rice is cooked switch of the flame and keep aside
11.In a thick bottomed vessel greased with ghee, layer the ghee rice and chicken masala adding some fresh coriande leaves in between the layers. On top add the fried seasoning and a spoon of ghee. Keep aside for 1/2 an hour and serve hot with dates chutney.