Spicy Chicken Biryani

Boil rice with cumin, cardamom, clove, whole black pepper, curry leaves, nutmeg powder and mint leaves.

Fry the potatoes in oil. Strain and reserve the oil.

In a pan add tomatoes and the fried onions.

Add coriander powder, red chilli powder, whole cumin, cardamom, clove, salt, whole black peppers. Mix then add a little bit water.

Add the chicken and cook for 3-4 minutes.

Add the fried potatoes and cover with lid for 3-4 minutes

Add julienned ginger, curry leaves, salt, green chillies, ginger/garlic paste and add water. Mix thoroughly.

Now add the boiled rice to the mixed curry on top of it.

In a cupful of yogurt add a little water to mix and place on top of the rice.

Mix the kewra, cardamom powder, food color and water. Pour in a circle on the rice.

Add lemon juice and scatter the mint leaves with coriander leaves.

Place a cloth on top of the rice and place the lid for 25 minutes.

With a slotted spoon mix the rice and curry mixture lightly and invert onto serving plate.

Garnish with coriander.