wash and soak the rice for about 30 minutes.

Heat oil in a hard bottem vessal and splutter spices. Add the onion and saute till brown. Add the red chilli powder and saute well, add the washed chicken then add ginger garlic paste, add the tomatoes, corriander and pudina leaves, green chilli, saute well. 

Now add curd and salt. Mix well. Add 1 cup of water. close the lid and cook well till the chicken is cooked and oil leaves the gravy.

Cook rice with enough amount of water in seperate vessal.  (sada panai in tamil). Add enough amouint of salt. for the rice seperately.

Cook the rice till half done(half cooked)(as shown in the pic).Strain the water fully , keep the cooked rice aside. Collect the cooked rice water and keep aside. (this way of making rice is a traditional style of cooking)

As soon as  the gravy is done and rice is cooked. Add the rice to the gravy and layer it.

Drizzle the ghee on the top of the rice. Sprinkle the red colour powder with little water.

dividing the rice
 Cut the rice in four half like cutting the cake and close the lid. Dum the  biriyani in low flame with the collected cooked rice water on the top of the lid. (as shown). for 10 - 15 min.

Duming the rice

remove the lid and mix the rice little by little.

mixing biriyani

Serve hot with fried chicken or boiled egg.

Arcot Chicken Biriyani