1 kg chicken, cut into medium size pieces
3 cups long grain rice
6-8 tbsp pure ghee
1/2 tsp tumeric powder
1 tsp red chilli powder
400 gms yoghurt
6 big onions, sliced fine
3 tbsp ginger garlic paste
4 medium size potatoes, peeled and quartered (optional)
5 black cardamoms
10 green cardamoms
3 1″ pcs of cinnamon
4 star anise
6 Bay leaves
3 tbsp fennel seeds
2 tsp cumin seeds
2 tsp caraway seeds (shahi jeera)
1 mace flower (javitri)
2 tbsp coriander powder
Salt to taste
A handful of coriander and mint leaves.
Wash the rice well and leave soaking in water.
Soak the potato pieces in salted water.
Marinate the chicken with turmeric powder, red chilli powder ginger garlic paste and salt.
Heat the ghee in a vessel and fry onions to a crisp brown like for biryani. Drain from ghee and set aside.
In the same vessel, add the cardamoms (black & green), cloves, cinnamon, star anise, pepper corns and 4 bay leaves and sauté well.
Add the marinated chicken and saute for some time.
Add the potatotes and saute a further 2-3 minutes.
Cover and simmer for about 10 minutes.
Mix in the fried onions and saute.
Mix in 200 gms yoghurt and stir so chicken is well coated.
Into this, add about 6 cups of hot water and mix.
Add the remaining 2 bay leaves, fennel seeds, cumin seeds, caraway seeds, mace flower and coriander powder.
Drain and add the rice into this and mix well.
Whip the remaining yoghurt and add.
Add salt as required and bring to a boil till the water is reduced to a thin layer above the rice.
Add the chopped coriander and mint leaves, and mix in with a fork.
Simmer under cover till water is completely dried.
Serve hot with onion & tomato raita.