Thalapakatti biriyani

Ingredients

1. Jeeraga samba rice - 1 cup
2. Ginger - 1 inch
3. Green chillies - 3
4. Cinnamon stick - 1 inch
5. Cloves - 3
6. Cardamom - 3
7. Mace strand- 1
8. Shallots - 1.5 cups
9. Garlic - 0.25 cup
10. Coriander leaves - 0.25 cup
11. Mint leaves - 0.125 cup
12. Chicken - 0.5 Kg
13. Curd - 0.5 cup
14. Salt

Procedure

1. Soak rice in water for 15 min. 
2. Make a fine smooth green masala paste by grinding together ginger, green chilli, cinnamon, cloves, cardamom and mace strand with little water.
3. Chop shallots and garlic lengthwise finely. 
4. Chop mint and coriander leaves finely.
5. Heat oil in a pan.
6. Add the green masala paste. 
7. Add in the chopped onions and garlic and saute well.
8. When it is slightly brown, add the chicken and mix well.
9. Add salt.
10. Close and cook the chicken.
11. When the chicken is almost done, add the curd, chopped coriander and mint leaves.
12. In a pressure cooker, add 1.5 cups of water and bring it to boil.
13. Add salt to the water.  (water has to slightly saltier).
14. Add the cooked chiken gravy to this water
15. When it gravy boils, add rice. 
16. Mix well and close and cook in medium flame until rice is done (1 whistle would be enough).
17. When rice is done, drizzle ghee on top 
18. Fluff up the rice
19. Yummy thalapakatti biriyani is ready to be served with raita and chicken curry.