Salem chicken biryani

INGREDIENTS

• 250 gm  Chicken 
• 2 small onion
• 1 big onion
• 5 green chilies
• Little mint leaves
• 1 tomato
• 1/4 tsp turmeric
• 2 tsp salt
• 1 cup rice[ biryani]
• 1 tsp ghee
• 2 cups of water
• 1/4 cup oil
• 2 boiled eggs
• 1/4tsp Ajinomoto
• 1 tbsp ginger-garlic paste
• 1 tsp lemon juice

FOR SEASONING

• 2 bay leaves
• 6 Marathi moggu
• 1 small star anise
• 1 tsp dry rose petals
• 1" cinnamon
• 6 cloves
• 1 piece kadalpaasi
• 2 ellachi
• 2 nutmeg outer part 

METHOD

• Heat oil in a heavy-bottomed vessel.
• Add seasoning and fry till it splutters.
• Add both onions, green chilies, turmeric, and fry for 2 minutes.
• Now add ginger- garlic paste and fry for 2 or 3 minutes.
• After that add tomato, mint leaves, chicken, salt and fry well.
• Close the lid. Cook for 10 minutes. Stir in between.
• Open the lid and add water, lemon juice, and ghee. Boil it.
• Add rice and mix well.
• Cook for 10 minutes and again mix the rice properly without any lumps.
• Close the lid and keep a stone or heavyweight on the lid.
• Cook on low heat for 10 minutes. Serve with onion raitha and boiled eggs.