Chickan dum biriyani

                                                                           CHICKEN BIRIYANI


         INGREDIENTS

1st
Chicken -----------1kg


2nd
busmathi rice----------------kg

3rd
cooking oil-------------1cup


4th
big onion------------6 ( cut in long leaves size )

5th
ginger
garlic
crush this two items each a spoon

green chilly-------10nos cut in small sizes
gram masala powder-----1/2 spoon
mally leaves and puthina leaves chopped in 1/2 spoon
cash nut ---------100gm
curd-----------1/4 kg
coriander powder------------------2t spoon
salt
lemon juice-----------1lemon

6th
cardamon------2
clove---------2
cinnamon-----------a small piece

7th
lemon juice---------1lemon

8th
gee----------2spoon
   
 9th
kungumapoov----------1/4 t spoon
milk-------------1/4 cup

10th
gram masala powder------------1/2spoon
mally leaves and puthina leaves 1/4 cup


                                                          DIRECTIONS

Chicken can wash and clean then cut in a medium sizes

the rice half an hour put in water and keep

Heat a fry pan with cooking oil
add big onion to up to change the brownish color

In a bowl add chicken  then add the 5th of ingredients items all
then add half part of big onions also
then keep up to two hours

now cook the above chickens masala in low flame
stir two three times in between
the masala will come thick gravy and chicken will be cooked
close the flame remove from stove

now the other bowl
cook the 6th of ingredients items and
add little water  then add the wet rice on it
add salt as you need
cook for 3 mints
remove the rice water from it
add the lemon juice mix the rice

in a big vessel spread the gee at bottom
fill the cooked rice one level little
then fill the mixed kungumapoov and milk little
up on it the half of 10th of ingredients fill
add the balance of fried onions
up on it fill the masalas chickens
then fill up the balance rice and balance of fried onions
the add the 10th of ingredients
then add if its any balance ingredients
close the top with a foil cover
cook that in maximum flame for 5 mints
then cook in 15 mints more in low flame 
then put off the flame

now the CHICKEN DUM BIRIYANI is ready to serve

remember when it go eat that time only to open the top other wise the taste will be less

so try to taste in well position