Biryani

Ingredients:
Chicken - 500g
Rice - 500 g (seeraga samba/basmati )
Curd 1 tblsp + for chicken marination
Oil- 3 tblsp
Red chilly - 6-8
Onion - 2
Tomato - 2
Ginger garlic paste - 1 tsp
Lime - half
Mint + coriander - handful
Dry Masalas - Cloves -5, cinnamon -1 inch, cardamom-4, biryani leaf-1
Salt
Turmeric + curd + salt - for marination

Method:
Wash rice and soak for 30-45 mins
Marinate chicken for 30-45 mins in curds and a little salt
Soak chilies for a while and make a paste
Cut onions and tomatoes into small pieces
Heat oil
Add 1 tsp curd and fry for 1 min
Add dry masalas and fry for 2 mins
Add ginger garlic paste and fry till raw smell leaves
Add onions and fry for 3 mins
Add chilly paste and fry for 1 min
Add chicken, tomatoes, mint, coriander, lime juice and salt
Mix well and fry for 5-7 mins
Do not add water
Add rice and mix well - fry for 2 mins
Add hot water ( same quantity as rice)
Keep for 2 whistles
Switch off and let the pressure ease...
Keep a tawa on low heat and place the cooker on the tawa for dum for 15 mins.
Check in between and mix lightly.
Sprinkle coriander and mint.
Serve with onion+chilly  raitha.