I got this recipe from here and after making a few changes this is what I ended up. All you connoisseurs out there may argue that this is actually a pulav, but trust me this dish actually smells like and tastes just like biryani, even though it is prepared like a pulav!!!
Ingredients:
150 gms boneless chicken (cut in to large pieces)
3 medium sized onions (grind to a paste)
2 potatoes (cut in to one inch pieces)
2 medium sized tomatoes, chopped
3 cloves of garlic (minced)
1 inch piece of ginger
1 tbsp mint leaves. finely chopped
1/2 tsp cumin seeds
1 tsp chilli powder
1 tsp turmeric powder
1 tsp pepper powder
2 tbsp yoghurt
1 tbsp garam masala (We were out on Biryani Masala, hence this substitution, pls use Biryani Masala)
1 piece of cinnamon (1 inch)
5 cardamons
Oil for cooking
Salt to taste
For rice:
2 cups of long grained basmati rice
4 cups boiling water
5 cardamons
10 pepper corns
Method:
1) Marinate the chicken pieces in turmeric powder and salt.
2) Wash the Rice and keep aside for 30 mins.
3) Heat 4 tsp of oil and fry the potato cubes until brown, remove and keep aside.
4) Heat 2-3 tsp of oil and add the onion paste, minced ginger and garlic and cook till the raw smell disappears.
5) Add the chilly powder, cumin seeds,turmeric powder, pepper powder and tomatoes and cook for a couple of minutes.
6) Now add the chopped mint leaves, yoghurt, cardamom and cinnamon stick and salt. Add a little water if the mixture gets too dry.
7) When the tomatoes are reduced to a pulp add the marinated chicken pieces. Cover and cook on low heat till the chicken is tender.(At this point the gravy should be fairly thick).
8) In a large pan heat about 3 tsp of ghee and fry the cardamons and pepper corns.
9) Add the rice and, fry till the rice is coated with the ghee (couple of mins).
10) Add the 4 cups of boiling water to the rice.
11) Add the fried potato pieces and the chicken mixture, stir gently to mix into the rice.
12)Bring to a boil and then cover vessel, reduce the heat to very low and let it steam for about 20 mins.
13) Every now and then keep shifting the pan, so that the rice at the bottom is evenly cooked and does not burn, ten minutes into the steaming open and mix the rice, I know this is not advisable, but this ensured that all the rice is evenly cooked)
14) Serve hot with cucumber and tomato raita.