Rice 3 cups
Yogurt 1/2 cup
Tomato 3-4 chopped
Garlic paste 1 tbsp
Garam masala 1 tbsp
Cloves 6
Cinnamon stick 2
Bay leaf 2
star anise 1
Cardamom 5 full pods
Cashews broken 6
Green chillis 5 minced
Coriander 1/2 cup
Mint 1/2 cup(optional)
Coriander powder 1 tsp
Chilli powder 2 tsp
Oil
Salt
Pepper 1/2 tsp
Lemon juice 1/2 a lemons worth
Saffron strands 1/2 tsp (dissolved in warm water)
Marinate chicken in yogurt,garlic and Garamond masala and keep aside for 2 hours. You can even marinate and keep aside till the masala is ready,longer marination makes the Biryani more flavorful.
Soak rice in water and keep aside.
In a kadai,take oil about 4 tbsps, when hot, add cinnamon,cloves,bay leaf,cardamom,star anise
and cashew nuts.when sizzles add minced green chillies and tomatoes. Mix well and allow tomatoes to thicken and oil to separate. Around 10 mins. Add marinated chicken,mint and coriander and mix well.add chilli powder,pepper powder and coriander powder and sauté till chicken is sealed and starts oozing oil.
Cover and let chicken cook till almost done and tender. Then add 5 cups water (not 6 as the yogurt and juices from the chicken itself contributes to about 1 cup) and let water boil.add salt to flavour.
Add rice and saffron now,stir once and cover and leave on low flame till rice is cooked.
Once done,squeeze 1/2 lemon on top.
Serve with raita.
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