CHICKEN BURIYANI

INGREDIENT

• 2 1/2 lb. chicken
• 1 measure fine samba
• 3 large pieces ginger
• 2 tsps. chilly powder
• 1 tbsp. salt
• 1 large piece rampe
• 4 ozs. ground coconut
• 2 lb. onions
• 1/2 cup curd 
• 1/2 tbsp. ground suduru
• 3 tbsp. ghee
• 1/2 bottle coconut oil or corn oil
• 20 cardamons
• 1/2 tbsp. coriander
• 1 lb. tomatoes
• 6 cloves
• 6 green chillies
• yellow colouring
• garlic, saffron

METHOD

COOK THE RICE WITH THE SALT AND TWO LARGE PIECES OF RAMPE AND CARDAMONS.CUT CHICKEN INTO NEAT PIECES, RUB WELL WITH GROUND GARLIC AND GINGER. LEAVE HALF AN HOUR LIKE THIS.CUT TOMATOES AND OINONS INTO SMALL PIECES. PLACE PAN ON FIRE AND ADD ONE TBLSP. GHEE INTO IT. WHEN HOT FRY
ONIONS. ADD TOMATOES, CHICKEN, CURRY POWDER, SUDURU,ONE AND A HALF CUPS WATER AND COOK UNTIL TENDER.NOW CUT THE REMAINING OF ONIONS AND FRY IN OIL UNTIL NICE AND BROWN. GRIND THE WHOLE AMOUNT OF FRIED ONIONS TO A PASTE.MIX CURD, BROWN ONIONS PASTE AND HALF CUP WATER AND 
POUR INTO THE CHICKEN CURRY.NOW PLACE ONE THIRD OF THE COOKED RICE AT THE BOTTOM 
OF A LARGE POT. FIRST APPLY A LITTLE GHEE TO THE BOTTOM OF THE POT. NOT PUT IN ALL THE MEAT. THE GRAVY SHOULD BE ALL ABSORBED. NOT PUT IN THE BALANCE RICE AND SPRINKLE THE BURIYANI, YELLOW IN A LITTLE WATER OVER THE RICE. COVER LID AND SEAL DOWN WITH 1 LB. FLOUR AS SHOWN. COOK ON A VERY SLOW FIRE UNTIL DONE (20 MINUTES). STIR ONCE AND SERVE HOT.