Ingredients of Chicken Biriyani:

01. Basmati Rice - 2 cup (wash and pour hot water in the  rice and keep for 20 mts and

      then drain)
02.Whole G Masala(cardmamom,cinamon,fennel,cloves,bayleaves)
03. Chicken - 1 kg cut into 8 - 12 pieces
04. Onions - 4 medium - cut lengthwise
05. Ginger - 1 medium pieces - just gring with garlic
06. Garlic - 4 medium pieces
07. Corriander, mint leaves grind with green chillies, 
08. Green chillies - 3
09. Tomatoes - 2 big
10. Turmeric Powder - 1/2 tspn.
11. Chilli powder- 2 tspn.
12. Dhaniya powder - 21/2 tspn,
13. Garam Masala Pawder- 2 tspn. or u can use any Biriyani masala). If u are using 

      Biriyani Masala, dont add turmeric, chilli, dhaniya powder ,instead take 4 tspn of

      Biriyani Masala)
14. Curd - 1/2 cup.
15. Cashew, Raisins, onion, corriander, mint  leaves for decoration.
16. Oil
Preparation of Chicken Biriyani:
In a kadai, add oil put the whole masalas and stir and then add rice and stirfry for few minutes. Pour 31/2 cup water and let to cook in a low flame. cover with lid. once the rice is cooked 3/4th, place the rice in a big plate and let it cool.
Chicken curry
In a vessel add oil, when heat put onions and when starts changing the colour add Ginger garlic and saute for sometimes and then add green masala(all leaves and chillies) and saute. when the flavour comes, add tomatoes and cook well. and then add the powders one by one and saute finelly. lastly add curd and stir, add chicken pieces and salt and mix all the ingredients well. cover with a lid and cook for 3 minutes.then remove the cover let it to cook till the chicken is ready with a thick gravy. Now take a vessel, grease ghee in the bottom, put rice in the bottom, then on the top chicken with gravy, and then on top of chicken, fried onions, fried cashews, fried raisins, little corriander and mint leaves. then again rice then chicken and then garnish and continue the all finishes, and on the top pour some ghee as well.
Keep a tava on the gas, switch on with low flames. place the vessel on tava and cover with a tight lid. keep the vessel there for 15 - 20 minutes. U can also add saffron if u like the flavour. Gently stir at the time of serving. CHICKEN  BIRIYANI is ready to serve with cucumber salad and lime pickle, pappad.

Recipe contributed by Lakshmi Govind