4 1/2 cups water
2 bay leaves
3 cinnamon stick (1 - inch in size)
2 star anise
2 teaspoons ghee
1 1/2 teaspoons salt
3 cups (600 g) jeerakasala rice
Wash and clean rice. Do not soak in water.
Heat 4 1/2 cups water in a heavy bottomed vessel or non stick pan. Add bay leaves, cloves, cardamoms, cinnamon, star anise, ghee and salt. When the water boils completely, add cleaned rice. Cover with a tight lid and cook on a low heat for 15 - 18 minutes or until the water completely dries up and each rice grains should be separated. Keep aside.
For fried onion - cashew nuts and raisins:
45 ml oil (3 tablespoons)
2 onions, finely sliced
1 tablespoons cashew nut splits
1 tablespoons raisins
Heat oil in a pan. Add finely sliced onions and fry on a low to medium heat until golden color and crisp. Do not fry on high heat. Approximate frying time is 15 - 18 minutes. Drain out oil and keep aside.
Add cashew nut splits and fry on a low heat until golden color.
Add raisins and fry on a low heat until golden color. Keep aside. Do not use remaining oil.
For chicken masala:
2 tablespoons oil
3 onions, finely sliced
6 green chillies, slit lengthwise
2 - inch piece ginger
24 cloves garlic (2 big pods)
1 tablespoon chopped coriander leaves
1 tablespoons chopped mint leaves
2 tomatoes, chopped
900 g (net weight after cleaning) chicken pieces, cut into medium size
3/4 teaspoon salt (or to taste)
1 tablespoon lemon juice
1 teaspoon garam masala powder
Finely crush slit green chillies, garlic and ginger. No need to make fine paste in a mixer / blender (or you can use mortar and pestle). Keep aside.
Heat oil in a pan. Add finely sliced onions and fry medium golden color.
Add crushed ginger - garlic and green chilli mixture. Stir well on a low to medium eat until light brown.
Add chopped tomato and chopped coriander - mint leaves. Stir well for 5 - 8 minutes.
Add chicken pieces and salt to taste. Mix well.
Add lemon juice. Stir well continuously on a low heat for 2 - 3 minutes.
Add garam msala powder. Cover with a tight lid and cook on a low heat for 25 - 35 minutes or until done and soft / gravy thickens. Do not add water when cooking.
Extra 1 tablespoon chopped coriander leaves
Extra 1 tablespoon chopped mint leaves
1 cup (125 g) maida (to make seal - Mix maida with 1/2 cup water and make a dough (like chapati dough)
Extra 1 tablespoon ghee
In a heavy - bottomed vessel or biryani pot, spread a layer of chicken masala and half portion of cooked rice. Make 2 layers with cooked rice and chicken masala. Sprinkle 1 tablespoon ghee, chopped mint and coriander leaves, fried onions, cashew nuts and raisins (1 teaspoon diluted saffron & 1 teaspoon rose water, optional).
Cover with a tight lid. Seal with maida dough on the edges of the lid. Heat a heavy - bottomed iron kadai. Keep biryani pot over it. Cook on a low heat for 25 - 30 minutes. You can find a color change on the maida seal. Open the seal carefully. Serve with raita / pickle / boiled egg / pappadam.