Biryyany chettinad style

Ingredients:

Meat (lamb or chicken) - 1kg

Biriyani rice - 2kg

Onions - 6 no's

Coriander leaves
and mint leaves - 50gms each

Green chillies - 8 no's

Tomatoes - 5 no's

Ghee or dalda - 300gms

Garlic, ginger pieces - 1/4 cup each

(Optional) For extraction of milk 11/2 coconuts( 2 glasses)

Cardamom - 12 no's

Cinnamon - 1 1/2 tbs

Cloves - 1 tbs

Water - 14 glasses

Salt - 2tbs

Chopped -Onion, coriander leaves, mint leaves, tomatoes and chillies

Grind - Garlic and ginger; Powder- Cardamom, cinnamon and cloves

(Water quantity should be always double the amount of rice, including coconut milk and the water added for cooking the meat.)

Method:

Soak the biriyani rice in water for half an hour. Drain the water. Take a vessel, heat little ghee or dalda and heat the rice in a low flame for 10 minutes. Keep it aside. Sauté the onion, green chillies and tomatoes in a big vessel in dalda or ghee for some time. Then add the ground garlic and ginger and half the quantity of the masala powder. Add the chicken pieces, salt and cook for 15 minutes (if it is lamb meat cooking time will be 25 minutes), to it add rice, coconut milk, water, remaining masala powder, coriander and mint leaves, and close the lid. Keep it on a gentle fire till cooked dry. While serving decorate with fried onion, roasted cashewnuts and egg.