MURGH KI BIRYANI

Preparation Method :

• Ground the soaked cashewnuts and poppy seeds to a fine paste.
• Heat ghee in a pan, when hot add in the ginger and garlic paste. Fry for about a minute, then add the green chilli paste and fry for another minute.
• Add salt and the chicken pieces and fry for about 5 minutes.
• Add 1 cup water and cook on moderate-low flame for about 6 minutes or until the chicken is half done.
• Add the crushed onions and the garam masala. Cook for another 2 minutes.
• Mix the coconut milk, yogurt with cashew nuts and poppy seeds paste.
• Add to the chicken and bring to boil. Simmer for about 10 minutes. Squeeze the juice of lime and mix. When done, make sure to have about 1 cup gravy left with the chicken.
• Boil about 2 litres of water and add in the cardamoms, cinnamon, cloves, caraway seeds, bay leaves and cloves with salt and cook for about 6 minutes till the rice is half done.
• Drain the excess water and transfer the rice to a wide dish.
• Take a heavy bottomed pan and smear it with oil. Place half of the par-boiled rice in it. Place the chicken over it.
• Cover it with the balance rice and sprinkle milk over it. Squeeze the juice of a lime, dot the rice with ghee and cream and sprinkle the mint leaves.
• Cover with a tight fitting lid. Cook on moderate to high flame for about 5 minutes.
• Simmer to low flame and cook for another 10 - 12 minutes or until the dish is steaming hot and rice done. Serve hot.