Preparing marination :
wash the chicken very well under running water.
In a mixing bowl add black pepper powder, freshly ground ginger garlic paste, turmeric powder, kashmiri chilli powder, red chilli powder, coriander powder, cumin powder, green and black cardamom, cinnamon, bay leaf, cloves, star anise, ghee, slit green chilli, cashews, raisins, finely chopped coriander and pudina leaves, sliced raw onion.
Though i use to prepare biryani masala at home earlier. i prefer buying readymade biryani masala of a fixed brand these days. managing to make any homemade masala with my daughter in hand is a real tedious work for me as of now. add it along with the other spices.
add salt, thick beaten curd and crushed kasuri methi, handful of fried onions and a dash of honey. mix well, marinate thoroughly for 10 mins and refrigerate for 3 hours or minimum 1 hour.
Preparing rice :
Roast the basmati rice in ghee and oil along with Bay leaf, green cardamom, cloves , javitri (just a tiny bit else it will overpower the biryani) and salt. add water cook it to a point where 10% is left to cook while setting up dum.
Roast all these in oil so the rice stays separate and firm. Then in a separate pot, once the water comes to rolling boil, add these rice along with other ingredients. cook in high flame only and strain it. set aside.
Preparing biryani :
In a wide heavy base bottom vessel, heat oil, ghee, thinly sliced tomato with skin removed , let it melt. Add all the marinated chicken, sprinkle some more fried onions, pudina – coriander leaves, rose water and a drop of kewra water, saffron milk, cook in high flame for 3 minutes and simmer it. Let it be 3/4 th cooked so that the raw smell goes away. once you notice the oil starts to separate- add in the cooked rice and set it for indirect cooking.
Place a tawa on the bottom of vessel, place an airtight lid to prevent any flavours from escaping.
Serve it hot with biryani raita.
Biryani raita :- Onion, tomato, cucumber, green chilli, curry leaf, salt, coriander leaves.
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