Chicken biriyani

Ingredients
Chicken - 500 gms
Biryani rice - 2 cups
Water  - 3 cups
Curd - 3 tblsp
Oil - 4 tblsp
Onion - 2
Tomato - 2
Green chilly - 6
Home made chilly powder - 2 tblsp
Turmeric powder - 1/2 tsp
Ginger garlic paste - 2 tblsp heaped (Grinded with no or less water)
Elachi - 2
Bay leaf - 2
Cloves - 4
Pattai - 2 inch piece
Sombu -  1 tsp
Mint  - fist full
Corinader leaves - fist full
Salt

Preparation
1. Wash and clean chicken. Cut to desired size. Mix with curd and turmeric powder. Keep aside for 30 min.
2. Wash rice and soak in water for 15 min. Drain water and set aside.
3. Cut onion and tomato to thin slice length wise. Slit green chilly. Chop mint and coriander leaves.
4. Heat oil in pressure pan and temper with pattai, bay leaf, cloves, elachi and sombu. Add green chilly and onion. Fry  until onion turns brown. Add ginger garlic paste. Fry until raw small goes and all blends well and turns to brown color. Add tomato, mint and coriander leaves. Fry until leaves shrink and tomato turns mushy.
5. Mean while bring water to boil.
6. Add chilly powder and chicken marination to fried onion tomato mix. Mix them well and cook for 5 min. All should blend well and when oil separates add boiling water and add salt. When it boils add rice and mix well. Close pressure pan and keep for 1 whistle. Now bring to slow flame and cook for 2 min. Switch off stove and wait until pressure releases.
7.Transfer to another bowl. Add 1 tblsp lemon juice and mix well with wooden laddle or dosa flipper. Serve hot with riata and boiled egg!


Note
1. If you have soaked rice in water for more time then reduce rice and water ratio from 1:1.5 to 1:1.
2. My 1 cup measures to 200 ml.
3. If you are using mutton instead of chicken then after adding mutton keep for 5 whistle.When pressure releases continue to add water and rice and finish cooking as mentioned above.