One pot biriyani with raita and kheer

Everytime I make biriyani, I will be working on it for more than an hour to say least. Couple of weeks back, I wanted to have biriyani but was in no mood to spend so much time making it. My dear friend Nisha saved my day by telling me that I could make it in the pan with ease. So here it goes.
photos

You will need:-
Chicken - i used boneless cut into cubes
Red Onion - 1 thinly sliced
Tomato - 1 sliced
Green chilies - finely chopped
Cilantro - chopped
Mint - chopped
Cinnamon
Cloves
Cardamom
Bay leaf
Golden Raisins
Cashewnuts
Ginger Garlic paste
Turmeric Powder
Chili powder
Curd - little optional
Vinegar

Salt
Cooking oil
Ghee / Butter - optional
Basmati rice

Method:-
In a vessel boil the required amount of water. I used two cups of basmati rice so I boiled 4 and a half cups of water. Wash the rice and soak it in water and set aside.
Take a big non-stick vessel in which you can cook the rice also.Once warm add the cooking oil and ghee/butter
Once hot add the bay leaf, cardamom, cloves, raisins, cashewnuts and saute for a few seconds before adding the sliced onions.
Maintain medium heat and saute till completely cooked and turns golden brown
Add the ginger garlic paste and garam masala and fry till the raw smell goes.
Add turmeric powder and the chicken pieces, mix well and add salt
Pour in a few drop of vinegar or lemon juice and once the chicken is 3/4 done add the chili powder, tomato and the chopped cilantro and mint and very little curd.
Once completely cooked add the soaked rice and fry for a few minutes and  then pour in the boiling water and reduce the heat to minimum and let it cook. Stir occasionally and if you need to add more water for the rice to cook add a little at a time. But make sure that you only add boiling water.
As soon as the rice reaches the consistency of almost done, swtitch off the stove and cover the vessel and leave it alone for a while. That heat will be sufficient enough to completely cook it without over cooking.

Serve hot with raita, egg and any spicy sides you wish.......


Vermicilli kheer:

I had store bought almond milk and I was thinking on what to make with it. Since my son had been asking me for payasam for a while now, I decided to make it.

Vermicilli
Cashewnuts
Raisins
Cardamom powder
Almond milk
Sugar
Ghee

In a non-stick vessel, heat the ghee and add the chopped cashewnuts and raisins and fry well. Now add the vermicilli and fry it unti it turns golden in color.Now add warm almond milk and sugar and mix well. Stir it continuously to avoid burning. Once fully cooked add the cardamom powder and serve warm or chilled.
It was very easy and ready in a few minutes.

Cucumber raita:-

Cucumber - skin removed and chopped fine
Onion - finely chopped
Green chilly - finely chopped
Cilantro - finely chopped
Curd - as much as needed
Salt

Mix all together and let it set for atleast half an hour before serving. All the three dishes were done within an hour's time