Easy Chicken Biriyani/Fried Rice/Pulao

Ingredients Chicken Biriyani Recipe
For rice:- Rice - 2 cups (washed and drained) Cardamom(Elakka) - 2 nos Cinnamon(Karugapatta) - 1 - 2 sticks Cloves(Grambu) - 2 - 3 nos Water - 4 cups Chicken cube of Maggi tastemaker - 1 no Salt - As reqd Ghee - 1 tbsp For preparing chicken curry:- Small onions(Kunjulli)(chopped) - 3 tbsp Grlic(chopped) - 2 tbsp Green chilly - 1 no Ginger - 1 - 2 piece(1") Coriander leaves Tomato - 1 no Yoghurt(Curd) - 1/2 cup Chilly powder - 1 tsp Turmeric powder - 1/4 tsp Pepper powder - 1 tsp Garam masala powder - 1/2 tsp Cinnamon(Karugapatta) - 1 - 2 sticks Cloves(Grambu) - 1 - 2 nos Cardamom(Elakka) - 1 - 2 nos Cashew nuts - 3 - 4 nos Onion(big) - 1 no (sliced thinly) Ghee - As reqd Preparation Method of Kerala Top Chicken Biriyani Recipe For preparing rice:-(can be used for both Fried rice and Biriyani) 1)Heat 1 tbsp of ghee in a vessel on a low flame. 2)Add cardamom, cinnamon and cloves. 3)When it crackles, add rice and stir-fry for 2 mins. 4)Add water, a chicken cube of Maggi tastemaker and a little salt and stir well. 5)Cover and allow it to cook on a high flame. 6)Simmer, till it is cooked and all water is dried up. :- Be careful not to burn the bottom. :- Check with a spoon. If not well cooked, add a little more water and simmer covering with the lid. For preparing chicken:- 1)Crush or grind roughly, the small onions, garlic, green chillies and ginger separately. 2)Grind together pepper powder, chilly powder, turmeric powder, garam masala powder and cashewnuts into a paste adding sufficient water. 3)Heat 2 tbsp of ghee in a frying pan on a low flame. 4)Add cinnamon, cloves and cardamom. 5)Add crushed or ground small onions followed by ginger, garlic and green chillies and saute`. 6)When a nice smell comes, add the ground masala paste and stir well. 7)Add a few coriander leaves. :- If not available, you can add a tsp of coriander powder. 8)Add tomato pieces and stir well. 9)Add curd and mix well. 10)Add chicken pieces and salt. 11)Stir well for a while. 12)Add a cup of water and stir well. 13)Cover and cook on a low flame. 14)Remove from the flame when chicken is soft and the gravy is thick. 15)Fry the sliced onion in a tbsp of ghee and oil, till brown. For mixing rice and chicken:- a)For Biriyani:- 1)Pour 1 or 2 tsp of ghee in a vessel. 2)Add a layer of rice. 3)If you want colour, add a drop of it too. 4)Add chicken curry followed by rice. 5)Repeat the placement of rice and chicken in alternate layers. 6)Add a few drops of lemon juice in between. 7)Top with fried onions. 8)Keep in oven for 1 min. b)For fried rice:- 1)Saute small onions, garlic, ginger, green chillies (ground). 2)Saute the vegetables. 3)Add salt, maggi tastemaker, 1 tsp of soya sauce and a little vinegar. 4)Add cooked rice and fry well. c)For vegetable pulao:- 1)Saute small onions, garlic, ginger, green chillies (ground). 2)Saute the vegetables. 3)Add salt, maggi tastemaker and a little lemon juice and mix well.