1 big chicken, cleaned and cut into medium pieces
16 red chillies
4-6 green chillies
2 tbsp coriander seeds
2 tbsp. cumin seeds
1 tbsp. turmeric powder
1 tbsp. peppercorns
2″ piece ginger
1 big pod garlic
1 small bunch coriander leaves
A few mint leaves
1 onion, whole
1 big onion, chopped fine
2 1 tbsp. ghee
Juice of 1 limes
Salt to taste ,2 cups water
1 kg. Basmati rice
3-4 pieces cinnamon
2-3 leaves (tej patta)
6-7 onions, cut tenthwise
1 kg ghee 1 A little yellow food color
Grind all the curry from 2 to 12 and remove.
Then fry chopped onion in ghee.
When it turns brown add the ground masala and fry it well. Then add the chicken pieces and fry it for 5 minutes.
Add salt and lime juice. Then add water and cook till done.
Remove curry from fire and set aside.
Wash and parboil the rice with salt, cloves, cinnamon, bay leaves and cardamoms. Drain and set aside.
Fry onions cut lengthwise until brown in ghee and keep aside. In the same ghee mix the rice. Take out a little rice and colour it with yellow color. In a thick bottomed vessel pour a little gray.
Then place a layer of rice, then a little fried
onion and chicken curry, then colored rice. This should be repeated till everything is used. Cover and cook on slow fire.
Remove and serve.
Note: Mutton Biryani could be prepared in the same way with 1 kg. Mutton