Ingredients:

2 Cups washed and drained rice
1 kg Boneless chicken meat
A Small piece of ginger
5 Dried red chillies
2 Sliced medium onions
5 Mint leaves
2 Medium size chopped tomatoes
3 Large peeled and chopped potatoes
3 tbsp b*tter
3 Cloves
1/2 tsp Turmeric powder
3 Pods cardamoms
2 Inch cinnamon stick
4 Cups water
Salt to taste


Cooking Instructions:
Take a food processor and make a paste of ginger, garlic and chillies.
Fry the onions for about 5 to 7 minutes in b*tter till they turn golden brown.
Now remove the onions and put them separate.
Fry the garlic-ginger-chillies paste in the same pan used for onions. Fry for 3 to 4 minutes.
Now add meat and fry again for about 7 to 8 minutes. At the end of cooking, meat should be half cooked.
Add chopped cinnamon, cardamoms, cloves, mint leaves, turmeric, tomatoes and salt. Fry for about 2 minutes.
Add 2 cups of water and cook till the meat is almost done.
Add rice and potatoes. Add rest of the water and cover it.
Cook on very low flame for about 15 to 20 minutes till the rice gets cooked.
Chicken Biryani is ready to serve.
Garnish the dish with fried onions.