Ingredients

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~ 10 peppercorns
~ 8 cloves
~ 8 sprigs mint, leaves only
~ 5 cardamoms
~ 4 onions, sliced
~ 1 kg chicken, skinned, cut into serving pieces
~ 1 1/2 cups long grained rice, soaked in water for 1/2 hour, washed
~ 2 cups yoghurt
~ 1 cup clarified butter (ghee)
~ 1 cup coriander leaves, chopped
~ 1 cup milk
~ 1/2 cup almonds, blanched, halved
~ 3 tbsp ginger-garlic paste
~ 2 tsps chilli powder
~ 1 tsp garam masala powder
~ 1 tsp mixed cumin seeds and shahjeera
~ 1 tsp turmeric powder
~ 1/2 tsp saffron
~ salt to taste

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Method :

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Mix ginger-garlic paste, salt and yoghurt. Apply to chicken pieces and leave for 1 hour to marinate.

Heat 1/2 cup ghee and add cumin seeds and shahjeera, cloves, cardamoms, peppercorn and almonds. Add chicken, turmeric, chilli powder, garam masala powder, and 1/2 cup water. Cook till chicken is tender. Add coriander and mint leaves. Reserve.

Heat 1/4 cup ghee in a pressure cooker and add rice. Fry till golden brown. Add 3 cups water and pressure cook till the rice is done but not soft.

Heat remaining 1/4 cup ghee and fry onion slices till brown and crisp. Drain and reserve.

In a large pan, put a layer of rice. Top with a few fried onion slices and saffron strands. Add a layer of chicken. Repeat till all rice and chicken pieces are over. Cover tightly and finish cooking in an oven or by placing the pan on a hot griddle till each grain of rice is fluffy and the biryani is aromatic.

Serve hot.