Supreme Recipes

INGREDIENTS

Marinade ½ kg chicken
½ cup yoghurt
25 grams coriander leaves
25 grams mint leaves
10 grams curry leaves
½ tsp cumin seeds
1 tsp coriander seeds
½ tsp aniseed powder
25 grams chopped green chillies
20 grams garlic
2 tsp chopped ginger
½ tsp turmeric powder
1 tsp lime juice
1 tsp poppy seed paste

Main preparation

1 tbsp clarified butter
5-6 cinnamon pieces
1 bay leaf
4-5 cardamom seeds
4-5 curry leaves
4-5 cloves
1 chopped onion
250 grams broken rice
½ litre water biryani masala
2 tbsp clarified butter
5-6 cinnamon pieces
1 bay leaf
4-5 cloves
4-5 cardamom seeds
1 nutmeg
100 grams onions
1 medium tomato cut in 4

METHOD

For the Marinade,
mix yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for ½ an hour.
For the rice,
heat clarified butter in pan.
Add cinnamon, 1 bay leaf, cardamom seeds, curry leaves and cloves.
Add onions and sweat till they turn translucent.
Add washed and cleaned rice.
Cook till rice turns translucent.
Add water. When water comes to a boil, turn flame to low and cover pan.
Cook on low flame for at least 15 minutes. The rice is done.
For the Biryani Masala,
heat clarified butter in pan and add cinnamon, 1 bay leaf, cardamom seeds, nutmeg and cloves. Add onions and sauté till brown.
Add tomatoes.
Add marinated chicken.
Cover pan and cook for at least 5 minutes on a medium flame.
Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken.
Layer the serving bowl with alternating layers of rice and the chicken masala.
Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.