Kolhapuri chicken biryani

Soak rice for 1/2 an hour

Cook with little salt and drain when 70% done.

In a grinder jar take all the spices for making paste and grind to a fine paste with little water.

Heat a pan and add 2tbsp OF oil.

Add bay leaves, cinnamon stick, cardamom pods, Ginger-garlic and onion.

Saute for sometime. Add turmeric powder, red chilli powder and curd. Mix well and cook for few minutes.

Now add the chicken pieces and the prepared spice paste and salt.

Mix well and cook. Add 1 cup water, cover and cook till chicken is done.

Layering

Heat another heavy bottomed vessel and add 2 tbsp cooking oil.

Arrange the par boiled potatoes in the bottom of the vessel.

Add the prepared chicken gravy over the potatoes.

Next add the par boiled rice.

Top with saffron soaked milk, fried onions, coriander and mint leaves, ghee and cashew and almond.

Cover and cook in low flame for about 20 minutes.

Remove from heat and mix well in light hand

Serve hot with any kind of raita.