Ingredients:
Rice 1 kg Jeera Samba - soaked after washing thrice
Chicken 1 kg (preferably with skin)
Grind these below to powder
12 - cloves
3 - star anise
3" cinnamon
20 cashew
3 bay leaves
1/4 tbsp mace
12 cardamom
1 tbsp stone flower - about 5 grams
Grind these below to paste and set aside
30 Sambar onions
7 green chilles
100gms Ginger
100gms Garlic
Rinse the jar with 1/4 liter water and set aside
Procedure:
Heat the Biryani Deksa
Add 200 ml oil
Add 5tbsp Ghee
Add Green Chilli, G&G, Onion paste and fry for 2 mins on medium flame
Add the spice powder prepared above
Fry well till all the raw smell goes.
Add the rinsed water from above and cook well for 3-5 mins till oil separates.
Add the below and fry for 2 mins:
1 tbsp Chilli Poder
1 tbsp Jeera Pd
2 tbsp Dhaniya Pd
Add chicken pieces and and mix well for 3 mins on low flame.
Add 1/4 liter water and cook till the oil separates.
Add the below:
150 ml Yogurt
2 tbsp Salt
1 lemon juice
1 cup cilantro
1 cup mint
Add 1/2 liter water, mix well and cook in high flame for 10 mins, lower the flame and cook for 10 more mins.
Add 1/4 liter water (total 1 and 1/4 liter), bring to boil and add soaked rice.
Check for salt and adjust.
Cook till water and rice comes to same level.
At this stage, put for dhum - lower the flame, close the lid and simmer for 10 -12 minutes.
Drizzle 2-3 tbsp ghee and sprinkle some cilantro and mint.
