Onion – 2 ( chopped finely ) Tomato / cucumber – 2 ( chopped finely ) Thick curd – 1 cup Salt to taste
Mix all the ingredients together and serve with biryani.
1, Soak basmati rice for half an hour in water . Drain out water and spread it on kitchen towel for drying.
2, In a kadai, heat cooking oil. Add finely sliced onion and fry on a medium flame till get golden colour.Add chopped tomato and sauté well for 3- 4 minutes. Add masala paste and sauté for 5- 8 minutes. Finally add marinated chicken pieces , salt to taste and ½ cup water. Cover with a lid and cook for till done ( cooking time approximately 15 – 20 minutes ).
3, Remove chicken pieces to another plate. Strain chicken gravy through a fine sieve. You may get ¾ - 1 glass chicken gravy. Keep aside.
Heat ghee in a pressure cooker on a slow flame. Add whole spices and sauté well. Add broken cashew nuts and raisins. Shallow fry till get a nice aroma of spices and golden colour of nuts and raisins. Add basmati rice. Shallow fry for 5-8 minutes on a slow flame. Add cooked chicken pieces, 1 glass chicken gravy + ½ glass water ( 1 cup basmati rice : 1 ½ glass water ; Mix remaining chicken gravy and water ). Add salt to taste. Close the cooker. Let the rice cook until 3 whistles. ( More than 3 whistles will overcook the rice ). Switch off gas flame. Allow the cooker to cool naturally. Serve chicken biryani with cucumber / tomato raita.