Anjappar Style Chicken Briyani

• 1 pound chicken
• 3 cups basmati rice
• 1 onion thinly sliced
• 2 tomato chopped
• 4 green chillies slit lengthwise
• 2 tablespoons oil
• 2 tablespoons ghee
• 1 handful mint leaves chopped coarsely
• 1 handful cilantro chopped coarsely
• 1 tablespoon lemon juice
• 1 tablespoon chilli powder
• 1 tablespoon ginger garlic paste
• salt to taste
• 1 piece cinnamon
• 4 cloves
• 2 green cardamom
• 1 bay leaves

1. > Heat oil in a pressure pan, add seasoning ingredients and saute for few seconds.
2. > Throw in sliced onion, saute until it turns transparent and glossy.
3. > Add chopped tomatoes and slit green chilles. Cook until tomatoes become soft and mushy. No tomato chunk should be seen at this stage.
4. > Transfer Marinated chicken to the onion tomato mixture and cook for 5 ~ 6 minutes until chicken turns to white color.
5. > Add required amount of water ( i.e. for 1 cup rice, add 1 1/2 cup of water) and allow it to boil.
6. > Add rice (see notes) and mix well. Throw in chopped mint and cilantro leaves. Mix and adjust salt to taste and allow it to boil vigorously.
7. > Cover with foil paper( as shown in pic) if you don't have tight lid for the pan.
8. > Cook for 10 minutes in low heat. or pressure cook it for 1 whistle.
9. > After 5 minutes or pressure drops, remove the lid and add 1 tsp. of ghee and 1 tbsp. of lemon. Mix gently and serve hot with Raitha.

chicken, basmati rice, onion, tomato, green chillies, oil, ghee, handful mint, handful cilantro, lemon juice, chilli powder, ginger garlic, salt, cinnamon, cloves, green cardamom, bay leaves

Taken from www.yummly.com/recipe/Anjappar-Style-Chicken-Briyani-1645121 (may not work)