Chicken Biriyani

INGREDIENTS

1. Basmati Rice or any long grained good quality rice,1 kg
2. Chicken,around 950 gms,jointed and cut into medium-sized pieces(with or without skin)
3. Oil(sunflower/peanut),3-4 tbsp
4. Dalda/vanaspati(hydrogenated fat),10 tbsp
5. Onions,3 large,sliced thinly
6. Tomatoes,3 ripe red,pureed
7. Coriander leaves,1 bunch
8. Mint leaves,1 bunch
9. Lime,1 large and juicy
10. Curds/yoghurt,3-4 tbsp
11. Coriander powder,2 tsp
12. Chilli powder,3 tsp
13. Turmeric powder,1tsp
14. Bay leaf,1
15. Cardamoms,3,green
16. Cinnamon,2 long sticks
17. Cloves,7
18. Ginger and garlic paste,3 -4 tbsp
19. Salt to taste
20. Peas,shelled,a large handful 
21. Carrots,sliced,a handful 
22. Green chillies,3-4,with small slit in centre 
23. Egg -1
24. Garam Masala,1-2 tbsp

MARINATION

1. Take a large bowl  
2. Put in the cut chicken  
3. Make a marinade with yoghurt,lime,salt,turmeric powder,chilli powder,coriander powder,egg,garam masala and ginger-garlic paste.
4. Pour over the chicken
5. Let stand for atleast 30 minutes. 

METHOD

1. Place a large heavy bottomed vessel on the stove,or use a pressure cooker.
2. Add 3 tbsp of oil(sunflower/peanut)
3. Add 10 tbsp of dalda/vanaspati(hydrogenated fat)
4. When it begins to smoke,add the bayleaf,whole cardamoms,cloves and cinnamon sticks
5. Add sliced onions,fry them till golden brown
6. Add marinated chicken and fry till oil separates
7. Next add coriander and mint leaves,cut finely
8. Tomato puree goes in next,all the while being stirred
9. When oil begins to float on top,add about a glass of water and let cook covered.
10. Measure the rice in a glass or jar before washing it
11. Measure out double the number of jars of water in another pan and bring to boil 
12. When chicken is 3/4 th done,add the boiling water  
13. Taste to see if you need more salt which can be added at this stage
14. Some shelled peas,and chopped carrots and a couple of green chillies may be added
15. Washed rice goes in and let cook,covered
16. When rice is 3/4 th cooked,uncover lid,stir lightly
17. Cover with an extra tight lid,and lower the flame
18. Let cook on low flame till rice is done