Cut 1 kg, chicken into medium size pieces and marinate with 2TBSP of Ginger/Garlic Past,Turmeric and Salt, keep aside for about 2 hours.Boil 1 1/2 cup of good quality Basmati rice,cook them with whole garam masala .Keep them aside till you prepare chicken masala.
For the masala,take 1Onion,big, 1TBSP redchilly powder,
2 TBSP Coriander Powder,
1TBSP Garam masala,
1 cup of Mint/Coriander leaves,
1 cup of mashed Tomato,or cut into
In a heavy Kadai/Pan,heat 1/4 cup of any oil of your preference and saute onion,when they are translucent in colour, add all the masala and sauteb till the oil separates.Add the tomato and the both green leaves and sauteb again.
Fry in separate oil the chicken piece till they turn brown and keep aside. Add the fried piece to the masala and sauteb till the water starts coming out of the chicken piece or else add about 1 glass of hot water for the chicken to cook along the masala and cover and cook for about 15 to 20 minutes.
Layer the rice and chicken masala in a heavy flat bottom vessel. Pour 1/2 cup of milk with 1 Tsp of turmeric power,among the layers of rice and chicken. top the vessel with rice and add milk solution .
For a sumptuous taste add 1 TBSP of ghee from the top the layer and cover with a deep vessel and add water into it from the top.Keep the flat bottom biriyani vessel on a Tava and heat them for about another 10 minutes and now your biriyani is being baked in a traditional way.Garnish with fried, cashew ,kismis and golden deep fried onion if you prefer. But even without them ,its more healthy and tasty too.
A Note: The advantage with this biriyani is that it contains less Ghee/oil and being made at home it carry less masala and oil.If you marinate and cook the chicken in masala and keep in freezer , its easy to make it into a curry or even biriyani, when you have unexpected guests.