The dill leaf is a fragrant leaf which has many minerals and health benefits.

I tried this without using mint leaves ,as we normally use in biriyanis,and this seemed

to give a good flavor .You have to use only a handful of these leaves .

So try this recipe and send in your comments.

Ingredients

500 gm basmati rice/seeraga samba (washed and soaked in salt water for 20 minutes)

400-500 gm chicken

2-3 tblsp.ginger-garlic paste

3-4 green chillies(ground)

4-5 onions sliced

10 almonds+10 cashewnuts+1/4 coconut ground to a paste

1 tblsp.garam masala powder/biriyani masala powder

whole spices(3-4 cardamons,1 stick cinammon,5-6 cloves,javithri 1,bay leaf,aniseeds 1 tsp)

a handful of dill leaves

3-4 tomatoes chopped

2 green chillies slit

1/2 cup curd or yoghurt

1 tsp.coriander powder

1 tsp cummin powder

1 tsp.peppercorns

1/4 tsp.turmeric powder

1/2 tsp chilli powder(you could add more if you prefer)

juice of 1 lime

salt to taste

few curry leaves

3-4 tblsp.oil

1/4 cup ghee

coriander leaves to garnish

fried cashews and raisins for garnishing.(optional)

Method

Heat oil in the biriani pot, or any flat thick bottomed vessel.

Add the onions,and fry till brown with the whole spices.

Next add the slit green chillies, peppercorns,ginger garlic and green chilli paste.

Saute till the slit green chilli changes color.Add the tomatoes with salt,and turmeric

Next add the dill leaves, and saute till you get a nice aroma.Add the chicken,and the rest of

the spices.Next add curd with the almond paste.After 5 minutes add 4-4.5 cups water.

Add the drained rice,and mix well.Check for salt taste.Add lime juice.

Once it has a reached a boil, cover with foil/banana leaf.(see note down)Put the lid on the

banana leaf /foil  and cook on a slow flame for just 10 minutes.After it is done,add the ghee

on top with the garnish .

Note:After you cover keep a small pot with hot water, on the cover of the biriani pot to seal

the aroma .

This biriani is mild in color but rich in taste.