Green Masala Chicken Biryani

 There are umpteen numbers of biryani from which i love  Mutton ,Prawn,Veg & this Chicken Biryani .This green masala Chicken Biryani is full of flavors.The taste is just wonderful .I'm a big fan of green masala i have many dishes in this blog with green masala The reason being  i love the flavors from the freshly ground masalas.

Ingredients:
for the chicken masala
1/2 kg Chicken
1 tbsp ginger garlic paste
1tsp lime juice
1/2 cup curds
1/2 tsp turmeric powder
1 tsp garam masala powder
1/4 tsp mace powder
1/4 tsp nutmeg powder
2 med tomatoes
4 onions sliced
2 potatoes cubed & deep fried
salt
to grind to paste
2 cups fresh coriander leaves
1 cup mint leaves
6-7 green chillies/as needed
1 tsp shahi jeera
1/2 tsp cumin seeds

 For the Rice
2 cups basmati rice
2 bay leaves
2 black cardmom
3 green cardmon
1 inch cinnamon stick

2 tbsp ghee
1/2 cup oil
saffron infused in warm milk
dry fruits as needed.

Method:

• Marinate the chicken pieces with curds,salt,ginger garlic paste and turmeric powder.
• Grind the green masala to fine smooth paste.
• Add the ground paste to the marinated chicken  and set aside for 1.5 to 2 hrs in the fridge.
• Fry 2 sliced onions till golden brown and crsip.
• Fry the potatoes and the nuts ,set aside.
• In a vessel heat oil add chopped tomatoes and fry till mushy.
• Then add the remaning sliced  onions and saute till soft and transparent.
• Add the marinated chicken ,saute for 7-8 mins.
• Add water and let it cook till the chicken is done.

• Soak basmati rice in water for about an hour then drain water .
• In a vessel add enough water to cook the rice .
• Put all the spices under rice add little salt and cook the rice till 3/4th done.
• Drain the excess water and keep the rice ready.

 Assembling the biryani

• In a thick bottomed vessel add melted ghee then spread the layer of rice .
• Crush the fried onions,put the chicken gravy & the nuts & potatoes.
• Sprinkle some mint & coriander leaves .
• Pour 1tsp ghee.
• Spread the remaining rice .
• Lastly sprinkle the remaining fried onions ,nuts  and the saffron.
• Pour the remaining ghee.
• Cover with lid and keep it on stove top on very low flame for 15-20 min.
• Serve hot with raita.