Spiced ghee rice layered with spicy chicken masala, fried cashews & raisins, and garnished with fresh herbs making a delicious mouthwatering one pot meal!
Chicken – 1 kg, cut into medium size pieces
Basmati rice – 3 cups
Onions – 3, thinly sliced
Pearl onions/shallots- 10, thinly sliced
Tomato – 1, finely chopped
Green chilies- 4
Ginger-garlic paste – 2 tsp
Red chili powder – 3 tsp
Turmeric powder – 1 tsp
Coriander powder – 3 tsp
Black pepper powder- 1 tsp
Garam masala powder – 3 tsp
Bay leaves- 2
Cinnamon stick- 1″ stick
Fennel seeds- 1/4 tsp
Star anise- 2
Yogurt – t tbsp
Mint leaves- A small bunch, finely chopped
Coriander leaves- A small bunch, finely chopped
Cashew nuts- 10-12
Salt – To taste
Ghee/clarified butter – As needed
Water- As needed
Method: Clean, wash, & drain the chicken pieces. Marinate the chicken with the spice powders- red chili powder, turmeric powder, coriander powder, pepper powder, garam masala powder, yogurt, and salt. Leave it aside for 4-5 hrs.
Meanwhile, soak the basmati rice for 30 mins. Boil water in a large vessel. Add 1 tsp of ghee and half of the whole spices along with salt to the boiling water and mix well. Add the soaked rice and and cook for 10-12 mins. Drain the water and allow the rice to cool. Keep this aside.
Heat oil in a large pan. Add the green chilies and ginger-garlic paste. Fry until the raw smell goes away. Add the sliced onions and saute until translucent. Add turmeric powder and salt and mix well. Add the chopped tomatoes and cook until they are completely mashed up and oil starts appearing. Add the marinated chicken and mix well. Cover with a lid and cook for about 10 min on medium flame. Add half of the chopped coriander leaves + mint leaves. Reduce the flame to low and cook covered until the chicken is done, stirring occasionally. Once the chicken is cooked well, remove from flame.
In a small pan, add ghee. Add the cashewnuts and fry until they are golden. Drain them onto a paper towel. In the same pan, add more ghee if needed and fry the raisins until they are golden brown. Drain them onto a paper towel.
Preheat the oven to 350 degrees Fahrenheit. Smear the base of a biryani pot with ghee. Add a layer of rice and top it with the prepared chicken masala. Add the fried cashewnuts and raisins. Repeat the process with the remaining rice and chicken masala. Garnish with the remaining coriander + mint leaves. Cover with a tight lid. Bake for about 15-20 mins. Remove from oven and allow it to cool slightly. Serve warm with raita and pickle of your choice.