Salem Yellow Chicken Biryani

INGREDIENTS

1. Chicken                      500 gms
2. Biryani Rice               500 gms
3. Onion                         2 nos
4. Tomato                       2 big
5. Green chilies              15
6. Mint leaves                handful
7. Coriander leaves        handful
8. Ginger-Garlic paste   2 1/2 tbsp
9. Salt                            4 tsp
10. Water                        2 measures of rice
11. Turmeric                   1 tsp

For Seasoning

1. Oil                            1/2 cup
2. Ghee                         2 tbsp
3. Star Anise                 2 nos
4. Marati moggu           8
5. Cinnamon                 3"
6. Cloves                      12
7. Bay leaves                3
8. Kalpasi                     little

Method

• Wash rice 3 times and soak for 15 minutes. Drain water completely.
• Wash mint, coriander leaves, and chop.
• Cut onion, tomatoes, and slit chilies.
• Heat oil, ghee together in a heavy-bottomed vessel, add bay leaves and masalas forv1 minute.
• Add green chilies, fry till it changes its color, add turmeric and fry.
• Close the while adding chilies, the seeds will scatter on us.
• Add onion and fry till half done, add tomatoes and ginger-garlic paste, mint leaves.
• Fry till good aroma comes up. Add chicken, and salt, fry for 2 minutes.
• Close the lid and cook on a low flame for 5 minutes. Stir in between.
• Add water, lemon juice and coriander leaves.
• Bring to boil, add rice and mix well.
• Cook for 15 minutes on a low flame.
• Turn the rice in between, after 10 minutes close the lid keep weight on it.
• Cook for 5 minutes and off the stove. 
• Mix again before serving. Serve with chicken gravy and raitha.