Grind the garlic, ginger, red chillies, cinnamons, cloves and anise.
Heat oil in a vessel. Add the chopped onions, tomatoes, bay leaves and saute for some time.
Add the garlic-chilli mixture, mint leaves, coriander leaves, cleaned chicken pieces and saute.
Add biryani powder and salt as per taste. Saute until the gravy is dry.
Add 4 cups of water and coconut milk and allow the gravy to boil.
Add the rice and keep the vessel in a pressure cooker. Cook for 3 whistles.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.