Dindigul Chicken Biryani

1. Marinate the chicken with turmeric powder, salt, curd and lemon juice for 30 minutes.
2. Mix onion, ginger-garlic paste, coriander and mint leaves and green chilies without adding water.
3. Heat 3 tbsp oil with ghee, cloves, cinnamon, star anise and bay leaves.
4. Saute for a minute and add the coriander and mint leaves.
5. Cook for 2-3 minutes, add the marinated chicken and cook for 5 minutes. 

6. Add the chopped tomatoes and cook for another 2 minutes.
7. Add garam masala, red chili powder and the prepared masala paste. Cook until the oil separates.

How to make the biriyani:

1. Add 4 cups of water in the chicken masala and bring to boil.
2. Add pre-soaked rice and a pinch of salt. Stir to combine let cook until the rice is completely done.
3. Serve hot with onion raita.

Fun Fact

In the traditional restaurants of Dindigul, chicken biriyani is only served during the weekends. It is only mutton biriyani that you get during the weekdays.