Kerala Chicken Biryani

This is the usual method of making biriyani in muslim homes of Thrissur.Mom makes biriyani using other methods like adding coconut milk or blended coconut. I will come with that recipes later Insha Allah.

Ingredients to make Chicken Biriyani
Basmati rice - 2 1/2 cups
Chicken- 1/2 kg
Onion(medium) - 6 nos(chopped finely)
Tomato(medium) - 3 nos(chopped finely)
Garlic - 7 big cloves
Ginger - 1 and 1/2 inch piece
Green chilly - 2
Garam masala powder - 1 tbsp
Yogurt - 4 tbsp
Coriander leaves - 1 cup
Mint leaves(Pudhina) - 1/4 cup
Ghee - 1/2 cup
Lime juice - 4 tsp
Chilly powder - 1 tsp or
Pepper powder - according to taste
Turmeric powder - 1/4 tsp
Cardamom(Elakka) - 2 nos
Cinnamon(Karugapatta) - 3 small pieces
Cloves(Grambu) - 2 nos.
Salt

How to prepare
1)Grind garlic,ginger and green chilly together to make paste.
2)Heat ghee in a pan.
3)Saute onions till golden brown.
4)Add garlic-ginger-green chilly paste and fry for 2 mins.
5)Add chopped tomatoes, chilly powder, turmeric powder, garam masala powder, mint leaves ,salt and coriander leaves into it.
6)Saute for a few minutes till the masala becomes thick.
7)Add cut and cleaned chicken pieces and stir.
8)Pour little water [if required] and mix.
9)Cook till chicken is done.
10)Add yoghurt.

For rice
11)Boil water in another vessel.
12)Add enough salt, a pinch of turmeric powder, cardamoms, cinnamon, cloves and 1 spoon ghee into this.
13)Cook rice until it is done and drain. :- Take care the rice not to be sticky.
14)Heat a vessel.
15)Pour a little of ghee.
16)Put a little of cooked rice and spread 1 tsp of lime juice over it.
17)Place one layer of the chicken masala above it and repeat the process till the rice and masala are over.
18)Close the lid tightly and heat on a low flame for about 10 mins.
19)Mix before serve.:- Serve with yoghurt and cocunut-pudhina chutney and pickle.