Chicken Briyani

1 lb	Chicken (1/2 kg approx, cut into small pieces)
2 nos	Onion (cut lengthwise)
3 nos	Tomato (finely chopped or crushed)
1 tsp	Ginger garlic paste
8 stks	Corrainder leaves (chopped)
4 stks	Mint leaves (chopped)
3 nos	Green chilli (slit open)
2 cup	Basmati rice
3 tbsp	Oil
2 tbsp	Clarified butter/ghee
½ cup	Yogurt/curd dilute with water to make 1 cup
3 cup	Water
2 nos	Bay leaf
2 nos	Cinnamon
5 nos	Cloves
3 nos	Cardamon
2½ tsp	Salt (or to taste)
2 tsp	Red chilli powder
3 tsp	Corrainder/dhania powder
¼ tsp	Turmeric powder
1 pinch	Orange food color (optional)
6 stks	Corrainder leaves (chopped for garnishing)
2 tsp	Ghee (to finish the dish)

Ingredients-2
¼ tsp	Salt
3 tsp	Lemon juice
1 pinch	Turmeric powder
½ tsp	Dhania powder
½ tsp	Red chilli powder
½ tsp	Ginger garlic paste

Instructions

Wash and cut chicken(with or without bones) into small pieces and marinate for atleast half an hour using all ingredients from list-2. In a heavy deep vessel or pan heat oil and ghee together and fry bay leaf, cinnamon, cloves, cardomon along with chopped green chilli, chopped corrainder and mint leaves. Slowly add onions while suateing them. When onions turn slightly brown and crispy add ginger garlic paste, tomatoes , marinated chicken along with turmeric powder, red chilli powder, dhania powder and salt. Saute everything until it thicken to a gravy consistency.

While the gravy is still simmering, rinse 2 cups of Basmati rice and drain all water from it. Now add the gravy to the rice along with 3 cups of water and diluted 1 cup of yogurt and mix well. Check for salt and cook them in a rice cooker. If using a regular pressure cooker allow 2 whistles and swtich off. Once done sprinkle food colour and add couple of spoons of ghee along with corrainder leaves and mix carefully without breaking the rice. Serve hot with boiled eggs and raita.