This Biryani is not a regular spicy Biryani. Its loaded with suttle elements of curds, cream and garam masala.
Chicken Marination –
Chicken legs and breasts de-skinned and cut into medium size 1 kg, Onions 5 medium sliced, curds 600 grms, cream 2 – 3 tabsps, ginger garlic paste 2 tabsp, cardamom powder 1 tsp, aniseed powder 2 tsp, Coriander cumin powder 2 tsp, garam masala 1 tsp, kasuri methi (dried fenugreek leaves) 1 tabsp, Raisins 1 cup, chopped coriander handful, Mint 2 tabsp, salt to taste, ghee 3 tabsp. Oil 3 to 4 tabsp. Well lit coal for smoke flavour.
Use 750 grms Basmati rice, handful rock salt, little oil, bay leaves 2 to 3 in 5 litres of water to boil, half boil the rice, drain off the water n keep it in the strainer.
Garnish – Tomato slices 1, cardamom powder 2 tsp, Saffron soaked in warm milk 1 cup.
Layering of the Biryani –
Marinate the chicken with curds, cream, ginger garlic paste, all the dry spices, raisins, coriander, mint and kasuri methi and keep it in the fridge for 24 hours.
Half boil the rice and keep it aside to cool.
In a broad heavy bottom pan heat oil and saute sliced onion till golden brown. Add the chicken and take it away from the heat. Now place a lit coal and drizzle some oil and cover the pan for 5 mins to give the chicken smoke flavour. Remove the coal and add the rice over the smoked chicken in a layer, do not disturb the chicken by stirring. Now garnish with tomato, cardamon and saffron milk. Add 3 to 4 tabsp of ghee. Seal it with aluminium foil and let it cook on a low heat for 1 and 1/2 hrs.
Serve hot with Onion tomato raita.